No Bake Triple-Chocolate Pumpkin Pie
(paleo, gluten, grain, dairy, egg free)

Some of you might be wondering why I haven’t posted many recipes in the last couple of weeks. I have been working on a surprise for you guys that I think you will love! This has taken a lot of time to complete, but I am devoted to making your life sweeter, healthier and happier with chocolate and I am excited to announce what’s coming. Soon I will tell you what it is, so please keep checking my website and social media networks for the announcement or subscribe to my mailing list below and I will personally send you an email letting you know all about it.

Raw, No Bake Triple-Chocolate Pumpkin Pie

For this coming Thanksgiving, here is a pumpkin pie that isΒ super easy and fast to make. This recipe is great because it is simply made with dark chocolate and pumpkin puree and there is no need for eggs, dairy or baking. All you have to do is mix the ingredients together, cool for a few hours and serve.

Happy Holidays!


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5.0 from 3 reviews
No Bake Triple Chocolate Pumpkin Pie
(paleo, gluten, grain, dairy, egg free)
  • 1½ cups raw pecans
  • 1 cup large Medjool dates
  • 4 tablespoons raw cacao powder
  • 2-ounces unsweetened dark chocolate
  • 1 can (15-ounces) pumpkin puree
  • 4 tablespoons raw honey
  • 3 tablespoons coconut oil, melted
  • ¼ teaspoon ground cinnamon
  • generous pinch of salt
  • ¼ cup chocolate chips, melted
  1. grease a 9-inch removable bottom tart pan with coconut oil and place a piece of parchment paper on the bottom of the pan
  2. chop the pecans in a food processor to coarse meal and set it in a large bowl
  3. remove pit from dates and process in the food processor until a creamy paste forms
  4. using your hands, mix together the chopped pecans, date paste and cacao powder
  5. press the crust mixture onto the bottom and sides of the tart pan
  1. melt the chocolate slowly in a large bowl over simmering water (double boiler)
  2. once chocolate is melted remove bowl from heat and add the pumpkin puree, honey, coconut oil, ground cinnamon and salt
  3. using a rubber spatula, mix until all ingredients are combined, then pour over the crust
  4. drizzle with melted chocolate chips and refrigerate until set, approximately 4 hours

Recipe serves 10+ people. Keep refrigerated.


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Love to hear from you & see your photo! Please comment below.


  1. Susan November 24, 2013 at 1:59 pm Reply

    Adriana, this was DELICIOUS! I can’t believe no baking is required; I’m going to make this for my family at Thanksgiving. Thank you!

  2. Sugar and Cinnamon November 25, 2013 at 12:17 pm Reply

    This looks so yummy! And healthy too! Perfect for the holidays πŸ™‚

  3. Kristin November 26, 2013 at 10:03 am Reply

    I wonder if a pie pan will work…? Making this for Thanksgiving!

    • adriana November 26, 2013 at 10:08 am Reply

      A pie pan will defenetly work, but make sure to grease it and line the bottom with parchment paper so it does not stick

  4. Vashti November 26, 2013 at 10:37 am Reply

    Mine is in the freezer now. I made 2 adjustments, I ground the pecans, then threw in the dates and cocoa and ground it all together. Also I pureed the filling in my Vitamix, it made it silky smooth!

  5. Ale November 26, 2013 at 10:39 am Reply


    I can’t wait to know about the surprise you are preparing πŸ˜€

  6. Katrina December 25, 2013 at 4:48 pm Reply

    I made this today. Delicious! I made a few small slight changes, but plan to post it on my blog with credit to you. Thank you!

  7. Maddison September 3, 2014 at 5:36 pm Reply

    After trying a raw peanut butter and pumpkin chocolate tart at a local market I was determined to make one myself, I made this tart with the addition of 2 tbs natural peanut butter to the filling and crushed peanuts on top. 10/10 could not fault x x x x

  8. Klaudia September 26, 2014 at 3:50 am Reply

    I made this today and omg this must be my new favaourite recipe!! Such a light yet delicious cake. I have to share my happiness so I already invited all of my friends over πŸ™‚

    • adriana September 26, 2014 at 8:52 am Reply

      Thank you for your feedback Klaudia! Your pie looks amazing πŸ™‚

  9. Jenna @ JMill Wanders November 10, 2015 at 3:39 am Reply

    LOVE this pie! I made it for a birthday party, and everyone loved it! Can’t wait to make it again for Thanksgiving. My melted chips didn’t cooperate for a lovely drizzle so I just mixed it in at the end and that worked fine. Thanks for this delicious recipe!

    • adriana November 12, 2015 at 8:08 pm Reply

      Jenna, thank you for your feedback and for sharing a photo of your pie here and on Instagram. I’m so happy everyone at your party enjoyed it πŸ™‚

  10. Milenka November 24, 2015 at 5:58 pm Reply

    Can I substiture pecans for any other nut?

    • adriana November 25, 2015 at 9:06 am Reply

      Milenka, yes you can use any other nut of your choice in place of the pecans in this recipe πŸ™‚

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