Tag Archives: pie

Chocolate Pumpkin Pie (no bake)

This recipe is from Chocolate Covered Katie, a healthier dessert blog. It is very easy to make, and quick because there is no baking involved. It tastes like a rich chocolate cream pie, but is made with a vegetable (pumpkin) instead of cream, making this recipe lower in saturated fat, higher in beneficial nutrients, and can also be made vegan/dairy-free! This recipe can be made gluten-free if you skip the pie crust, making it into more of a mousse, or making your own pie crust with a nut base. I found that the mixture has a stronger pumpkin taste at first, but tastes more just like a chocolate pie after chilling for one day.

If you’re highly motivated, you can make this pie with fresh, homemade pumpkin puree. If not, use canned. You may find that certain brands, especially organic brands, have a different taste from the canned pumpkin with which you are more familiar. That is because canned pumpkin can be made with different blends of pumpkin and other squash. This may be off-putting, but again, this pie seems to lose the strong pumpkin flavor after one day.

You may find pumpkin in an aseptic carton (brand name Tetra Pak) rather than a can. Please note that these cartons are not recyclable in all areas, so check here to find out if these shelf-stable cartons can be recycled where you live.

Chocolate Pumpkin Pie (No Bake)

Serves 8
Prep time 10 minutes
Dietary Diabetic, Vegan, Vegetarian
Meal type Dessert
Misc Serve Cold
Occasion Casual Party, Christmas, Halloween, Thanksgiving
It tastes like a rich chocolate cream pie, but is made with a vegetable (pumpkin) instead of cream! This makes the pie much lower in saturated fat and higher in nutrients, and also can be made vegan


  • 1 cup dark chocolate chips (look for dairy-free/vegan if making for a crowd with vegans or milk allergies)
  • 1 3/4 cup pumpkin puree (or 1 can (not pumpkin pie mix))
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cocoa powder
  • 16 drops liquid stevia (or replace with a little extra sugar to taste)
  • 1/4 teaspoon salt
  • 1 store-bought pie crust


Step 1
Melt chocolate in a bowl in the microwave, heating for 30 seconds at a time and stirring, repeating until just melted.
Step 2
Place pumpkin, sugar, cocoa powder, vanilla, and salt in food processor and puree. Add melted chocolate and puree until very smooth. You can taste the mixture at this point and add a little more sugar if necessary.
Step 3
Pour pumpkin mixture into pie crust and use a spatula to smooth it out. Refrigerate until firm, at least 4-6 hours. This pie seems to taste more like a chocolate cream pie and has less pumpkin flavor after being refrigerated for one day, which you may consider a good thing! Serve chilled.

Chocolate Pumpkin Pie (no bake) | GuessWhosCooking.com | Healthy, easy, dairy free, egg free, vegan, vegetarian, low carb, less sugar added, can be made gluten-free

Shown in a whole grain pie crust, which you may be lucky enough to find at your grocery store!

Anyberry Cobbler

Raspberry Cobbler
Raspberry Cobbler
Strawberry Cobbler
Strawberry Cobbler


Anyberry – the newest superfood! You can get them at any grocery store, they’re affordable, and they don’t have to be shipped halfway across the globe in order for us Americans to obsess over them. Sounds great, right?

What I’m really talking about are any berries – raspberries, blueberries, blackberries, strawberries, or even cherries. These fruits that are rich in color are also rich in nutrients. They are in season during the summer, but you can also find them in the freezer section, or freeze them yourself when in season (instructions not included).

This recipe is gluten-free, dairy-free, and has no added sugar.


Serves: 4

Time: 1 hour



For filling:

12 ounces or 2.5-3 cups berries, any kind (fresh, or somewhat thawed frozen)

2 1/2 tablespoons organic/non-GMO corn starch or 2 tablespoons arrowroot starch

2 tablespoons lemon juice

16 drops liquid stevia

For crust:

1/4 cup coconut flour

2 tablespoons almond flour

2 tablespoons coconut oil, melted

2 tablespoons chopped nuts (pecans, walnuts, almonds, etc.)

2 tablespoons unsweetened almond milk

2 eggs (you can get away with 1 if needed)

dash of salt

10 drops liquid stevia




Preheat oven to 375 degrees F. Grease a pie plate or a loaf pan (or 4 ramekins) with coconut oil. In a medium bowl, combine berries (partially thawed if using frozen, and cut half if using strawberries), corn/arrowroot starch, lemon juice, and stevia. You may want to add more sweetener to taste, especially if using tart berries. Pour into greased dish and bake for about 30 minutes, or until outer edges begin to gel.

Meanwhile, combine crust ingredients in a medium bowl. When the filling is ready, remove from oven and break up clumps of crust over the top of the filling. Bake for 17-23 minutes, or until crust becomes golden brown. Let cool for at least 20 minutes before serving.


Raspberry Cobbler
Raspberry Cobbler
Strawberry Cobbler
Strawberry Cobbler
Mini Raspberry Cobbler
Mini Raspberry Cobbler

It goes great with homemade coconut milk blender ice cream (recipe below)!


Vanilla Coconut Milk Blender Ice Cream

Serves: 2



4-5 cubes frozen unsweetened almond milk

enough full-fat canned coconut milk to reach ice cream consistency

liquid stevia to taste (4-8 drops)

1/2 teaspoon vanilla extract



Add all ingredients to a small blender (such as a magic bullet or a smoothie cup attachment) or food processor and blend. Add more coconut milk if necessary, adding just a little at a time. Serve immediately.

Mini Raspberry Cobbler with Coconut Milk Ice Cream
Mini Raspberry Cobbler with Coconut Milk Ice Cream

Pumpkin Streusel Pie – No Oven Necessary

Pumpkin Pie 1 guesswhoscooking.com No oven? No problem. Need a pie in 10 minutes? Look no further!

Serves: 6-8

Time: 10-15 minutes



For the pie filling:

2 Cups Pumpkin Puree, or 1 Can Pumpkin Puree (will be slightly less than 2 cups)

2 Eggs

2 Teaspoons Pumpkin Pie Spice

1 Teaspoon Vanilla Extract

24 Drops Liquid Stevia, or Other Sweetener to Taste


For Streusel Topping:

2 Tablespoons Virgin Coconut Oil, Softened, plus a little for greasing pan

2 Tablespoons Almond Flour or Meal

1/2 Cup Chopped Nuts, such as pecans, walnuts, or almonds

1 Teaspoon Maple Syrup or Other Sweetener

1/4 Teaspoon Salt

1/4 Cup Unsweetened Coconut Flakes

1 Teaspoon Pumpkin Pie Spice

1 Teaspoon Vanilla Extract

1 Tablespoon Flax Meal



Grease a microwave-safe pie dish or medium shallow bowl with coconut oil. Whisk together all pumpkin pie ingredients and spread into greased dish. Microwave on high for 5-6 minutes, or until pie is pretty firm. Mix together streusel ingredients, and spread over pie. Microwave for about 2 more minutes, then serve.

Pumpkin Pie 3 guesswhoscooking.com Pumpkin Pie 2 guesswhoscooking.com