No-Bake Ginger Dark Chocolate Pumpkin Pie

Get ready for the dessert of your dreams. This pumpkin pie checks all the boxes; it's easy to make and contains entirely whole-food ingredients, but it's also totally decadent and amazing. Ginger and dark chocolate give some zip to the classic flavor profile for a pie that's unlike any you've had before.

I'm honestly so incredibly excited to share this one with you guys. It's the pumpkin pie I've been looking for all of my life. I'm quite certain I'll never make a traditional pumpkin pie again... or maybe any other pie ever? Why would I? This one is simply unbeatable.

First, let's talk about flavor. The flavors in this pie are major. The traditional warming spices are amped up a notch with cinnamon, nutmeg, allspice, cardamom, and vanilla. These classic flavors get a very important update with ginger (twice! in the filling AND in the crust!) and dark chocolate. All these flavors make for a very fresh, interesting, modern spin on the classic.

Nutritionally speaking, this pie is better for you than most protein bars. The crust is just dates, pecans, crystallized ginger, and dark chocolate- it's really quite magical and is based on my recipe for Homemade Lara Bars. The filling is pumpkin, maple syrup, a whole load of spices, and one very special ingredient that you'd never identify. Can you guess it?? This miraculous food is protein-rich, basically flavorless, provides wonderful creamy texture, and helps the filling hold its shape....

It's chick peas!! Please bear with me for a minute here and let me explain. Most pumpkin pies need all sorts of gunk to help the filling set. This could be egg yolks in a classic pie, or a whole variety of weird stabilizers in a vegan pie. No thanks. Chick peas yield the most luscious texture with no fuss and no bizarre ingredients, and they make this pie incredibly protein-rich. Not convinced yet?? Check out my Funfetti Tahini Chick Pea Blondies as another piece of evidence for the fact that chick peas are actually a wonderful dessert ingredient.

This pie is also probably the easiest pie you'll ever make; you just need a high-power food processor. First you'll blast all the crust ingredients together and line a pie dish with the mixture. Then you'll blast all the filling ingredients together and spoon the filling in. Add a couple pecans, pop it in the fridge, and you're done. It will take you about 30 minutes.

As if you need any other reason to make this pie, it's prepared entirely in advance! It will be fine covered in the fridge for up to two days, so don't hesitate to make it on Tuesday and get it out of the way before all the other Thanksgiving chaos. Won't it feel good to have your dessert done way ahead of time (and also not taking up space in the oven)??

You'll want to prepare this pie and let it chill in the fridge at least overnight. This will help the filling firm up a bit and will make the pie easier to cut neatly. I wouldn't recommend trying to cut it right after preparing if you want to get nice-looking slices.

To be completely honest, I've never been excited about pumpkin pie until now. I think it was a combination of finding the flavors a big boring and being a bit creeped out by the custard ingredients. This one cures both those issues, and now all of the sudden I'm a pumpkin pie fiend!

I really hope you'll try this one, and make it again and again all throughout the fall and winter. It's special enough for Thanksgiving, yet nourishing enough for every day. Pumpkin pie for breakfast, anyone??

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another no-bake, nourishing pie? This Vegan Chocolate Coconut MacNut Cream Pie is one of the most popular recipes on the blog, and with good reason!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Crust

  • 1.5 c dates. Make sure they're pitted. Double check!
  • 10 cubes of crystallized ginger. Most health food stores sell this in bulk, or you can order online. If you can't find it or are completely avoiding refined sugar, use an extra 10 dates and a teaspoon of ginger powder.
  • Heaping 1 c pecans. I prefer to use roasted for better flavor! If you can only find raw, toast them for a few minutes in a dry skillet until fragrant, then cool them completely before making the crust.
  • 0.25 c dark chocolate
For the Filling
  • 15 oz can of chick peas, drained and rinsed
  • 1 c pumpkin puree
  • 0.5 c maple syrup
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp powdered or fresh ginger root
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp cardamom
  • 0.25 tsp salt
  • Additional handful of roasted or maple-roasted pecans
For Serving
  • Big dollop or whipped cream or whipped coconut whipped cream
  • Dark chocolate shavings

Thoughts About Method
(These are all just suggestions, be creative d make it yours) 
  1. Combine the dates, crystallized ginger, and pecans in a food processor (leave the chocolate out for now). Process until the mixture just starts to make a sticky ball. For more detail on this, check out my Homemade Lara Bars, it's the same idea. 
  2. Add in the chocolate only after the crust ingredients have just barely started to form a ball (if you add it too early it will melt due to the heat from the food processor). Pulse the food processor a few more times to mix in the chocolate.
  3. For easier serving, line the bottom of a pie pan with parchment paper (I find this works best if I set the pan on the parchment and trace a circle so that I can cut it to be the right size).
  4. Spoon the crust mixture into the pie pan and press it down firmly, along both the bottom and the sides. You want to achieve an even layer that will stick together well, so press it hard. Then, let your crust sit in the freezer for a few minutes while you prepare the filling.
  5. Wash the food processor so that you don't have lumps in your creamy filling!
  6. In the food processor, combine the chick peas, pumpkin, maple syrup, spices, and salt. Process until you have a very smooth, creamy texture.
  7. Remove the crust from the freezer and place dollops of the filling across the surface. Spread it gently into an even layer, using a spatula; be delicate so as not to disturb the crust below. 
  8. Top your pie with pecans around the edge or scattered across the top.
  9. Cover the pie tightly and keep it in the fridge, at least overnight and for up to two days. Don't keep the pie at room temperature or it will be impossible to cut.
  10. When you're ready to serve, remove the pie from the fridge and top it however you like. I've shown whipped cream and dark chocolate shavings, but the sky is the limit. Serve chilled.
  11. Return any leftovers to the fridge. They make for the most wonderful (and protein rich!) breakfast treat.


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