Chocolate Pumpkin No-Bake Pie (Vegan Gluten-Free)
This Chocolate Pumpkin No-Bake Pie is the perfect autumnal dessert with a buttery biscuit base, a creamy coconut milk, pumpkin and chocolate filling and chocolate on top. It requires no baking and is naturally vegan and gluten-free.
This delicious dessert is perfect if you are looking for a new recipe to try for Thanksgiving this year, or if you just love pumpkin and wanted to try something a little bit different. The pie is filled with a creamy pumpkin puree and dark chocolate mixture which is silky smooth and so easy to make. allow it to set in the fridge and top with some dairy-free whipped cream and more chocolate. It is especially delicious enjoyed with loved ones, friends and family and is a great one to share as it’s a real showstopper.
Why will I love this pie?
This pie is amazing:
- Chocolatey, warmly spiced and delicious
- Has a buttery biscuit base
- Filled with a chocolatey coconut milk and pumpkin puree mix
- Topped with more chocolate and dairy-free whipped cream
- Ideal as a showstopper dessert
- Such a crowd pleaser
- A great alternative to pumpkin pie for the holidays
- Requires no baking
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Can be made ahead of time
- Lasts well in the fridge
- Naturally sweetened
- Packed with real pumpkin puree (high in vitamins and minerals)
- Delicious to share
If you already love the sound of this festive pie, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the tart base:
- Oat biscuits: or other cookies, make sure that they are vegan and GF.
- Vegan butter: melt this down to stir into the cookie crumbs.
As for the filling:
- Coconut milk: this is a full-fat tin of coconut milk. Do not use light or a carton of coconut milk.
- Cornstarch or arrowroot powder: this helps to thicken the coconut milk and the pie filling.
- Pumpkin puree: this is 100% pumpkin and not pumpkin pie filling ready-made.
- Coconut or light brown sugar: to sweeten the filling.
- Spices: this tart has cinnamon, ginger and some nutmeg.
- Vanilla extract: for flavour.
- Dark chocolate: I use the Dark Hazelnut Chocolate which is so silky smooth and creamy from Divine Chocolate. You can try other flavoured bars of chocolate or use a dairy-free milk chocolate, too.
- Salt: for flavour.
To decorate:
- Dairy-free whipping cream: like coconut, oat or another vegan alternative.
- Cocoa powder: to dust on top.
- Dark chocolate: as above.
- Hazelnuts: for some crunch on top, but you can leave these out to make it nut-free.
Is this recipe gluten-free and nut-free?
This is easily gluten-free, as long as you use gluten-free biscuits. To keep this nut-free, check that all of your ingredients do not contain any nuts.
How do I make this?
This tart is ready in a few steps:
- Combine the crushed biscuit and melted butter for the base: and press into a tin.
- Place in the fridge: while you move on.
- Combine the coconut milk and cornstarch: in a small saucepan.
- Now add the coconut puree, sugar and spices: and stir well.
- Cook for 4 to 5 minutes: until thick and smooth.
- Add in the melted chocolate: and whisk until combined.
- Spoon the mix into the pie base: and smooth over the top.
- Chill for 4 to 6 hours: or until firm to touch.
- Remove from the tin: and decorate with whipped cream and chocolate.
How long will it last?
This pie will keep in a sealed container for 3-5 days in the fridge.
What other recipes can I try?
For more pies, tarts and cheesecakes, try:
- Mocha Caramel Cheesecake
- Chocolate Pecan Caramel Cheesecake
- Homemade Healthier Vegan Mince Pies
- No Bake Pumpkin Cheesecake with a Chocolate Crust
- Chocolate Raspberry Pistachio Ganache Tart
Chocolate Pumpkin No-Bake Pie (Vegan Gluten-Free)
This Chocolate Pumpkin No-Bake Pie is the perfect autumnal dessert with a buttery biscuit base, a creamy coconut milk, pumpkin and chocolate filling and chocolate on top. It requires no baking and is naturally vegan and gluten-free.
Ingredients
For the Biscuit Base:
- 250g oat biscuits
- 75g vegan butter, melted
For the Filling:
- 60ml coconut milk (from the tin)
- 1 ½ tbsp cornstarch or arrowroot powder
- 1 x 15oz/425g tin pumpkin puree (100% pumpkin)
- 35g coconut or light brown sugar
- ¾ tsp cinnamon
- ½ tsp ground ginger
- A pinch of nutmeg
- 1 tsp vanilla extract
- 170g dark chocolate, chopped small
- A pinch of salt
To Serve:
- 100ml whipped dairy-free cream
- 1 tsp cocoa powder, sifted
- 2 tbsp chopped hazelnuts
- Chocolate, chopped
Instructions
- Grease and line the base and sides of an 8-inch/20-cm round tin with a loose-bottom.
- Crush or blitz the cookies into fine crumbs and stir together with the melted butter to reach the consistency of wet sand. Now pour into the tin and press down firmly to make a compact base and sides of the tart. Chill in the fridge while you move on.
- For the filling, add the coconut milk and cornstarch to a medium-sized saucepan and warm over a medium-high heat to combine. Now add in the pumpkin puree, sugar, cinnamon, ginger, nutmeg and vanilla and whisk. Continue to warm over a medium-high heat for 4-5 minutes, until smooth and thick. Whisk often so it doesn’t stick to the bottom.
- Meanwhile melt the chocolate over a pan of simmering water or in the microwave.
- Remove the pumpkin from the heat and pour in the chocolate. Whisk continuously for 1-2 minutes until thick and glossy and the chocolate is fully combined.
- Pour or spoon into the tart case and smooth over the top.
- Chill in the fridge for 4-6 hours until firm to touch. Or, chill overnight, wrapped in clingfilm.
- When ready to serve, whip up the cream and carefully remove the pie from the tin.
- Place the pie on a plate, top with the whipped cream and dust with cocoa powder. Add on some hazelnuts and extra chocolate and slice to serve.
- Enjoy straight away or keep in the fridge in a sealed container for 3-5 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chocolate Pumpkin No-Bake Pie so xxplease let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin love x
p.s. this recipe was first made with Divine Chocolate but all opinions are my own and this blog post is not sponsored.
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