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Chocolate pumpkin pie pinterest

Chocolate Pumpkin Pie

This decadent dessert combines the warm, comforting spices of classic pumpkin pie with rich, velvety chocolate for an unforgettable twist on a traditional favorite. Perfect for Thanksgiving or any special autumn occasion!
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 425 kcal

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Wire Rack
  • Measuring Cups and Spoons

Ingredients
  

Chocolate Crust

  • 1½ cups chocolate graham cracker crumbs about 9-10 full sheets, pulverized
  • 6 tablespoons unsalted butter melted
  • ¼ cup granulated sugar
  • 1 pinch salt

Pumpkin Chocolate Filling

  • 15 oz pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 1 cup heavy cream
  • ¾ cup packed brown sugar
  • 4 oz semi-sweet chocolate melted and slightly cooled
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Chocolate Drizzle

  • 2 oz semi-sweet chocolate
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter

Instructions
 

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, sugar, and salt. Mix until the mixture resembles wet sand and holds together when pressed.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the flat bottom of a measuring cup to compact the crust evenly.
  • Bake the crust for 8-10 minutes until it's set but not browning too much. Remove from the oven and set aside to cool slightly while preparing the filling.
  • In a microwave-safe bowl or using a double boiler, melt the 4 oz of semi-sweet chocolate until smooth. Set aside to cool slightly.
  • In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, and brown sugar until smooth.
  • Add the melted chocolate, pumpkin pie spice, vanilla extract, and salt. Whisk until fully incorporated and no chocolate streaks remain.
  • Pour the chocolate pumpkin filling into the pre-baked crust. If your crust edges are browning too quickly, cover them with aluminum foil or a pie shield.
  • Bake at 350°F for 50-55 minutes, until the center is almost set but still slightly jiggly (like gelatin). A knife inserted 1 inch from the edge should come out clean.
  • Transfer the pie to a wire rack and allow it to cool completely, about 2 hours at room temperature. For the best flavor and texture development, refrigerate overnight.
  • Just before serving, prepare the chocolate drizzle. Combine the 2 oz chocolate, 2 tablespoons heavy cream, and 1 tablespoon butter in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and glossy.
  • Allow the chocolate drizzle to cool slightly until it reaches drizzling consistency. Drizzle over the chilled pie using a piping bag or zip-top bag with a tiny corner snipped off.
  • Slice and serve with a dollop of whipped cream if desired.

Notes

For a gluten-free crust: Use gluten-free chocolate cookies instead of graham crackers.
For a dairy-free version: Substitute coconut oil for butter and full-fat coconut milk for heavy cream.
For less sugar: Use dark chocolate (70% cocoa or higher) and reduce sugar by ¼ cup.
Make-ahead tip: This pie actually tastes better when made 1-2 days in advance!

Nutrition

Calories: 425kcalCarbohydrates: 45gProtein: 6gFat: 26gSaturated Fat: 15gCholesterol: 120mgSodium: 290mgFiber: 3gSugar: 32g
Keyword Pumpkin Pie, Chocolate Pie, Holiday Dessert, Thanksgiving, Fall Dessert
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