Chocolate Pumpkin Pie (No Bake)
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
Ingredients
- 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
Directions
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Step 1
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| Melt chocolate in a bowl in the microwave, heating for 30 seconds at a time and stirring, repeating until just melted. |
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Step 2
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| 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. |
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Step 3
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| 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. |
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