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    Home | Recipes | Cakes / Pies

    No-bake Triple-Chocolate Pumpkin Pie

    By Adriana Harlan | 23 Comments | Published: Nov 21, 2013 · Modified: Dec 18, 2020

    Recipe Reviews
    5 from 9 reviews

    This no bake Triple-Chocolate Pumpkin Pie is so srumptious and easy to make. You just need dark chocolate and pumpkin puree. Vegan, Paleo, egg-free, gluten-free and dairy-free.

    slice of paleo triple chocolate pumpkin pie drizzled with chocolate and remaining pie in background

    For this coming Thanksgiving, here is a pumpkin pie that is super easy and fast to make.

    This recipe is great because it is made with just dark chocolate and pumpkin puree. There is no need to add eggs, dairy or even bake this pie. All you have to do is mix the ingredients together, cool for a few hours in the fridge and serve.

    Enjoy and happy Holidays!

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    No Bake Triple Chocolate Pumpkin Pie

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    5 from 9 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :25 mins
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    Ingredients

    Crust:

    • 1 ½ cups raw pecans
    • 1 cup large Medjool dates
    • 4 tablespoons raw cacao powder

    Filling:

    • 2- ounces unsweetened dark chocolate
    • 1 can (15oz) pumpkin puree
    • 4 tablespoons raw honey, or maple syrup
    • 3 tablespoons coconut oil, melted
    • ¼ teaspoon ground cinnamon
    • pinch fine himalayan salt
    • ¼ cup semisweet mini chocolate chips, melted
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust:

    • Grease a 9-inch removable bottom tart pan with coconut oil and place a piece of parchment paper on the bottom of the pan.
    • Chop the pecans in a food processor to coarse meal and set it in a large bowl.
    • Remove pit from dates and process in the food processor until a creamy paste forms.
    • Using your hands, mix together the chopped pecans, date paste and cacao powder.
    • Press the crust mixture onto the bottom and sides of the tart pan.

    Filling:

    • Melt the chocolate slowly in a large bowl over simmering water (double boiler).
    • Once chocolate is melted remove bowl from heat and add the pumpkin puree, honey, coconut oil, ground cinnamon and salt.
    • Using a rubber spatula, mix until all ingredients are combined, then pour over the crust.
    • Drizzle with melted chocolate chips and refrigerate until set, approximately 4 hours.

    Notes

    Recipe serves 10+ people. Keep refrigerated.

    Nutrition per serving

    Calories: 239.1kcalProtein: 3gFat: 17.1gSaturated Fat: 6.6gSugar: 17.4gFiber: 4.8gCarbohydrates: 24.5gNet Carbs: 19.7g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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