chocolate pumpkin pie recipe

Written ByJenny Smyth Posted on
chocolate pumpkin pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best chocolate pumpkin pie recipe

I’m so excited to share with you my favorite chocolate pumpkin pie recipe. This dessert is a staple in our household, especially during the fall season. The combination of rich, velvety chocolate and sweet, tender pumpkin is a match made in heaven.

I’ve been making this pie for years, and it’s always a hit with my family and friends. The best part? It’s surprisingly easy to make and requires minimal ingredients.

As a home cook, I appreciate how versatile this recipe is. You can serve it as a standalone dessert or pair it with a scoop of vanilla ice cream for an extra-special treat. The pie is also perfect for potlucks, holiday gatherings, or even as a comforting treat on a chilly evening.

So, what makes this chocolate pumpkin pie so special? For starters, the pumpkin puree adds natural sweetness and moisture to the filling, while the chocolate provides a deep, satisfying flavor. The combination of textures – smooth chocolate, creamy filling, and flaky crust – is truly irresistible.

The technique behind making this pie is quite simple: you’ll need to mix together the chocolate and pumpkin puree, pour it into a pre-baked pie crust, and bake until set. But don’t be fooled – the end result is anything but simple! A perfectly baked pie requires patience and attention to detail.

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie

4.5 from 1529 votes

A rich and creamy chocolate pumpkin pie with a buttery crust. The blend of pumpkin and chocolate creates a decadent fall dessert perfect for any occasion.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3-4 tablespoons ice water

For the Filling

1 cup pumpkin puree
3/4 cup granulated sugar
1/2 cup semisweet chocolate chips, melted
2 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, whisk together flour and salt for the crust.
3Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just comes together.
5Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes until firm.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges decoratively.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights and bake for another 5 to 7 minutes until the crust is lightly golden.
11Set aside to cool slightly.
12In a medium saucepan, melt the chocolate chips over low heat, stirring constantly until smooth.
13Remove from heat and let cool for 2 minutes.
14In a large bowl, whisk together the pumpkin puree, sugar, melted chocolate, eggs, heavy cream, vanilla extract, pumpkin pie spice, cinnamon, and salt until the mixture is smooth and fully combined.
15Pour the filling into the pre-baked crust and spread it evenly.
16Bake at 375°F for 35 to 40 minutes until the filling is set around the edges but still slightly jiggly in the center.
17Remove the pie from the oven and cool on a wire rack for at least 2 hours.
18The filling will continue to set as it cools.
19Serve at room temperature or chilled with whipped cream if desired.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Whisk
Saucepan
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For a deeper chocolate flavor, use dark chocolate chips. The pie can be made a day ahead and stored in the refrigerator.

Watch Video Of How Chocolate Pumpkin Pie Works

To store this chocolate pumpkin pie, let it cool completely then cover it with plastic wrap or foil and keep it in the fridge. It will stay good for up to four days. You can also freeze it for up to a month by wrapping it tightly in plastic and then foil.

Thaw it in the fridge overnight before serving. For reheating, warm individual slices in the microwave for about 15 seconds or in a low oven for a few minutes. This pie is delicious cold too so you can skip reheating if you want.

Serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes well with a cup of coffee or hot cider. This recipe is always a good idea for any occasion and works well for family gatherings because it is easy to make ahead and everyone loves the chocolate pumpkin combination.

❓ Frequently Asked Questions About Chocolate Pumpkin Pie

1. What type of chocolate should I use?

In this recipe, I recommend using high-quality dark chocolate with at least 70% cocoa content. This will give your pie a deep, rich flavor that complements the sweetness of the pumpkin.

2. Can I use fresh pumpkin instead of canned puree?

While you can use fresh pumpkin in this recipe, keep in mind that it may add more moisture to the filling than canned puree. If you do choose to use fresh pumpkin, be sure to cook it down until it’s nice and smooth before adding it to the filling mixture.

3. How do I prevent the crust from becoming too brown?

To prevent the crust from becoming too dark during baking, try brushing it with an egg wash (beaten egg mixed with a little water) before baking. This will help create a golden-brown crust without overcooking.

4. Can I make this pie ahead of time?

Yes! This pie can be made ahead of time and refrigerated for up to 24 hours before serving. Simply thaw it in the refrigerator overnight or at room temperature for 30 minutes before serving.

5. What’s the best way to store leftover pie?

If you have any leftover pie (which is unlikely!), store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, simply thaw at room temperature or reheat in the microwave until warm and fluffy.

Similar Posts