NO-BAKE Pumpkin Chocolate Pie! Easy no-bake graham cracker pecan chocolate crust & super creamy 8-ingredient no-bake pumpkin chocolate filling. Made in 20 minutes and so delicious.
Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper. Set aside.
In a large mixing bowl, using a wooden spoon, stir graham cracker crumbs, pecan, cocoa, sugar, and butter until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom of the pan and about 1 inch high up the sides with the back of a flat-bottomed cup. Freeze until you are done with the filling.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat cream cheese on medium-high speed until soft. Add sugar and mix until combined. Mix in pumpkin puree, cinnamon, and vanilla* to combine. Add whipping cream and mix until creamy. Divide mixture into 2 bowls equally. Add melted cocoa and chocolate to one of the two bowls and mix to combine.
Remove crust from the freezer and alternately spoon filling into the crust. Cover and let chill in the fridge overnight or until firm. Store leftovers covered in the refrigerator up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.