No bake pumpkin pie in a chocolate crust (gluten-free, vegan, paleo)

by purelytwins

The best NO BAKE pumpkin pie recipe in a raw chocolate crust. No need to turn the oven to make this delicious and easy dessert. A rich chocolate crust with a creamy pumpkin pie filling. Gluten-free. Dairy-free. Paleo and vegan recipe. Low in sugar too.

Quick recipe for pumpkin pie that requires no baking. Gluten-free, grain-free, vegan and paleo friendly pumpkin pie in a chocolate crust. No need to turn your oven on. Save time this holiday with this super easy and healthy no bake pumpkin pie.

We are so excited that it is finally Friday. For a few reasons.

One being that it is almost Thanksgiving time, which means spending time with our family. And two, we have an amazing recipe to share today with you that is going to be a must make Thanksgiving recipe for us. We hope you all enjoy it as much as we did!

No bake pumpkin pie in a chocolate crust (gluten-free, vegan, paleo)

The best NO BAKE pumpkin pie recipe in a raw chocolate crust. No need to turn the oven to make this delicious and easy dessert. A rich chocolate crust with a creamy pumpkin pie filling. Gluten-free. Dairy-free. Paleo and vegan recipe. Low in sugar too.


This recipe is mostly raw. We used canned pumpkin instead of using raw pureed pumpkin. We did this because we had canned pumpkin to use up before heading out of town. This recipe can be made with raw pureed pumpkin if that is what you would like to do.

The filling is a perfect light creamy texture with pumpkin pie spice shining through and the crust is not overly sweet with just the right amount of chocolate flavor.

Love pumpkin pie but in a hurry? Try this easy and healthy NO BAKE pumpkin pie recipe in a raw chocolate crust. This pumpkin pie is lighter than a pumpkin cheesecake but still full of flavor. No gluten. No dairy. No refined sugar. Paleo and vegan friendly. A fun way to enjoy pumpkin pie this holiday season with your family.After one bite we kept coming back for more. That is how delicious this recipe is.

With so many great pumpkin pie recipes out there we wanted to recreate one this year using some of our favorite ingredients. And we wanted it to be easy to make, low in sugar, and simple. This is one of the main reasons why we created this recipe. Both of us are going to be celebrating the holiday separately and wanted a recipe that both of us could whip up quickly.


{unbaked} mini pumpkin chocolate pie tarts

No bake Pumpkin Pie Tarts with Chocolate Crust. Super easy and healthy dessert that is perfect for the Holiday season. Gluten-free. Dairy-free. Paleo and vegan recipe. Low in sugar too.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: makes 9in pie 1x


Crust layer-

  • 3/4 cup almond meal (2 3/4oz)
  • 3/4 cup pumpkin seed flour (3 3/4oz)
  • 1/4 cup raw cacao powder (1 oz)
  • 1 tablespoons coconut oil, liquid
  • 2 1/2 tablespoons maple syrup
  • 2 teaspoons vanilla extract

Pumpkin pie filling-

  • 1 can pumpkin puree (14 oz)
  • 1/3 cup can coconut milk (full fat) (2 3/4oz)
  • 2 teaspoons vanilla extract
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/2 tsp liquid stevia*
  • 1/4 cup coconut butter (2 1/4oz)
  • 2 tablespoons coconut oil, liquid ( 1 oz)



  1. Place all crust ingredients into a food processor (or it can be done in a blender too). Pulse till it sticks together.
  2. Crust batter should be soft, slightly sticky, but easy to work with.
  3. Press the crust batter into pie shell. Set aside.


  1. Blend all ingredients till smooth and creamy.
  2. Pour pumpkin pie filling into pie shell.
  3. Set in fridge for a few about 3-4 hours to set.


  • Serving Size: 8-10 slices

This recipe is easy to make and is perfect for those looking for a nice healthy alternative to traditional pumpkin pie recipes. Plus we like our pumpkin pies cold, so it made sense for us to make an no bake version.

Twins Question: What are you looking forward to making for Thanksgiving dinner? any new recipes you are trying out? do you like your pumpkin pie cold or warm?

till next time,


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Laury @thefitnessdish November 18, 2011 - 8:59 am


Ugh you are giving me yet ANOTHER recipe I need to add to my “to make” list next week! Looks so amazing!!!

Lori and Michelle November 18, 2011 - 9:48 am

Thanks Laury!

Laury @thefitnessdish November 18, 2011 - 9:00 am

PS–when you get a chance….I added the “prin this” plugin but don’t know how to use it LOL. Could you girls fill me in when you get a sec?

Lori and Michelle November 18, 2011 - 9:49 am

Yes I will email you about how to use it

Maaike November 18, 2011 - 1:13 pm

Hi! Just wondering how many people this is for – the mini tart pans look so small in the picture that shows your hand. We have at least 4 vegan/gluten free/vegetarians at our Thanksgiving plus 7 omni’s, I’d love to make this! Thanks for continuing to make fantastic treats, dips, breads, and socca’s!

Lori and Michelle November 18, 2011 - 2:30 pm

Maaike I would say it would serve 2-4 people.

Alicia @beingLA November 18, 2011 - 1:21 pm

Wow! You two never cease to amaze me with your creative recipes and stunning pictures. Like Laury said above, I have yet another recipe I need to try…and I definitely need to buy some of the molds you use. Thank you girls and I hope you both have a wonderful Thanksgiving 🙂

Lori and Michelle November 18, 2011 - 2:30 pm

Thanks Alicia!! HUGS

Heathy November 18, 2011 - 4:15 pm

Yummy!!! I’ll have a tart please 😉
I made pumpkin cheesecake yesterday…. eating it tonight with guests. So excited! 🙂

Lori and Michelle November 18, 2011 - 6:29 pm

Heathy sending one your way 🙂
Have fun eating those pumpkin cheesecakes with friends! SOUNDS YUMMY

Alisa November 18, 2011 - 11:12 pm

Brilliant job ladies! I love the flavor pairing. I need to get little tart pans like that. Single serve desserts are so much more fun!

Lori and Michelle November 19, 2011 - 9:48 am

Thank you so much Alisa. Yes get yourself some tart pans 🙂

Z.Grimm November 19, 2011 - 2:06 am

I’m eating at a friend’s parent’s house again this year (I have no family where I live, they’re all 1000 miles away). Her mom knows I’m trying to eat a more plant-based diet, and asked if I’d like her to make a nice vegetable casserole. I was so pleased that she was trying to take me into account. I’m going to make her some pumpkin cookies to say “thanks”. 🙂

Lori and Michelle November 19, 2011 - 9:48 am

Z. Grimm that is awesome! yay for veggies and pumpkin cookies 😉 hope you have a wonderful holiday!

Ari@ThE DiVa DiSh November 19, 2011 - 7:55 pm

Such beautiful colors!! I am in love!! They are so cute in the mini tart pans! I love cold no bake pies! They are my favorite :-)!
Hopefully I can add these to out thanksgiving menu! 🙂

Casey Lorraine November 19, 2011 - 8:17 pm

These look phenomenal ladies! I’ll be sharing this for sure 🙂 xx

LizAshlee November 23, 2011 - 6:57 am

Wow, this recipe looks amazing!! I want one of those…right now! 🙂

Alex February 20, 2012 - 2:48 pm

Yummy recipe!
Do you think that the crust base could be used for a raw cookie dough?…trying to make a good chocolate cookie recipe without nuts 😉
you girls are amazing!

Lori and Michelle February 20, 2012 - 3:29 pm

Alex yes it might work for that, give it a shot 🙂 we also have this recipe that we enjoy when making nut free raw cookie basis as well!

Dani October 9, 2012 - 10:46 am

Oh my, I just took mine from the fridge; it was amazing. I used cashews instead of the moss paste and honey because I had no maple syrup or agave nectar. I will be making these for the Holidays! Thank you for sharing this recipe!!!

Caity @ Moi Contre La Vie October 26, 2012 - 5:35 pm

Oh yum. Cannot wait to make these!!!

Alex November 25, 2012 - 9:11 pm

Hi girls!
Did you ever used irish moss flakes to make irish moss paste?

purelytwins November 26, 2012 - 10:52 am

Never used irish moss flakes on the the paste, sorry.

Emma December 21, 2012 - 4:34 pm

Just wanted to let you girls know I made these little tarts for dessert today and was really pleased with how they came out. Loved both the crust and the filling and they go perfectly together. Me and my Mum both enjoyed them, and there’s a baby one left to fight over tomorrow!

purelytwins December 22, 2012 - 8:14 am

Emma awesome!! GLad you guys enjoyed the recipe!

Jennifer Houser March 9, 2013 - 6:54 am

Hello! Thanks for the recipe! Could I use hemp seeds in place of sesame seeds? Thanks again!

purelytwins March 9, 2013 - 7:22 am

yes that would be fine.

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