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No-Bake Pumpkin Chocolate Pie Recipe
No-bake Pumpkin Chocolate Pie Recipe
Prep Time
15 mins
Cook Time
5 mins
Chill Time
12 hrs
Total Time
20 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: No-bake Pumpkin Chocolate Pie Recipe
Servings: 16 servings
Calories: 356 kcal
Author: Sabine Venier
Ingredients
Crust
  • 1 + 1/2 cups graham cracker crumbs (145g)
  • 1/2 cup pecan, finely chopped (50g)
  • 2 tbsp unsweetened cocoa powder (14g)
  • 1/4 cup granulated white sugar (50g)
  • 1/2 cup butter, melted (113g)
Filling
  • 2 packages cream cheese (2 cups / 16oz / 455g)
  • 1 cup granulated white sugar (200g)
  • 1+1/2 cups pumpkin puree (340g)
  • 1 tsp cinnamon
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 1 cup heavy cream (240ml)
  • 1 tbsp unsweetened cocoa powder (7g)
  • 1/2 cup semi-sweet chocolate, melted and cooled (3oz / 85g)
Instructions
  1. Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper. Set aside.

  2. 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.

  3. 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. 

  4. 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.

Recipe Video

Notes

*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.

Nutrition Facts
No-bake Pumpkin Chocolate Pie Recipe
Amount Per Serving
Calories 356
* Percent Daily Values are based on a 2000 calorie diet.