pumpkin pie and chocolate recipe

Written ByJenny Smyth Posted on
pumpkin pie and chocolate recipe
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The Best pumpkin pie and chocolate recipe

I love making pumpkin pie and chocolate recipe for my family because it’s a classic dessert that never goes out of style. The combination of the warm spices in the pumpkin pie and the richness of the chocolate is a match made in heaven.

My kids adore helping me in the kitchen, especially when we’re making this recipe together. They love getting their hands dirty with the pumpkin puree and mixing the batter.

I appreciate how this recipe is perfect for any occasion – whether it’s a holiday gathering or a weeknight dinner. The best part is that it’s actually pretty good for you too, thanks to the antioxidants in the cocoa and the vitamins in the pumpkin.

I’ve been making this recipe for years, and it’s always a hit with my family and friends alike. It’s also incredibly easy to make, which is a bonus for busy home cooks like myself.

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie

4.6 from 951 votes

A rich and creamy pumpkin pie with a layer of dark chocolate ganache at the bottom. The combination of spiced pumpkin filling and smooth chocolate creates a decadent dessert perfect for fall gatherings.

Prep Time25 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3-4 tbsp ice water

For the Ganache Layer

4 oz dark chocolate (60-70% cocoa), chopped
1/2 cup heavy cream

For the Pumpkin Filling

1 1/2 cups pumpkin puree
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup evaporated milk

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large bowl, whisk together flour and salt.
3Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just comes together.
5Press dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges with your fingers or a fork.
9Prick the bottom of the crust with a fork in several places to prevent bubbling.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake at 375°F for 15 minutes until the edges are lightly golden.
12Remove the parchment and weights, then bake for another 5-7 minutes until the bottom appears dry and set.
13Let the crust cool completely on a wire rack.
14For the ganache, place chopped dark chocolate in a small heatproof bowl.
15Heat heavy cream in a small saucepan over medium heat until it just begins to simmer with small bubbles around the edge.
16Pour the hot cream over the chocolate, let it sit for 2 minutes, then stir until smooth and glossy.
17Spread the ganache evenly over the bottom of the cooled crust and refrigerate for 15 minutes to set.
18In a large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
19Gradually whisk in evaporated milk until fully combined.
20The mixture should be thick and creamy with no lumps.
21Pour the pumpkin filling over the set ganache layer in the crust.
22Place the pie on a baking sheet and bake at 375°F for 50-55 minutes.
23The filling should be set around the edges but still slightly jiggly in the center when gently shaken.
24A knife inserted near the center should come out clean.
25Cool the pie completely on a wire rack for at least 2 hours, then refrigerate for at least 4 hours or overnight to fully set.
26Serve chilled or at room temperature with whipped cream if desired.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 85mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 7g

📝Notes

For a quicker option, use a store-bought pie crust. The ganache layer can be made with milk chocolate for a sweeter taste. Let the pie cool completely before slicing to ensure clean cuts.

Watch Video Of How Chocolate Pumpkin Pie Works

One of my favorite things about this pumpkin pie and chocolate recipe is how well it stores – whether you’re refrigerating leftovers or freezing slices for later use. To store leftover slices, simply place them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

When reheating frozen slices, just pop them back into the oven at 350°F (175°C) until warmed through. As for serving ideas, I love cutting thin slices and serving them with whipped cream or vanilla ice cream – both add an extra layer of sweetness without overpowering the flavors of the pie.

❓ Frequently Asked Questions About Chocolate Pumpkin Pie

Q: What type of chocolate should I use in this recipe?

A: You can use either dark or semi-sweet chocolate for this recipe, but I prefer using dark chocolate because of its richer flavor. Dark chocolate has a higher cocoa content than milk chocolate, which gives it a deeper taste that complements the pumpkin perfectly.

Q: Can I substitute other types of milk in this recipe?

A: Yes, you can substitute other types of milk in this recipe if you prefer. Almond milk, soy milk, or coconut milk are all good alternatives to traditional milk.

Q: How long does this recipe take to make?

A: This recipe takes about 30 minutes to prepare and 45 minutes to bake, so it’s a relatively quick dessert to make.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the filling and storing it in the fridge overnight. Then, simply assemble and bake the pie when you’re ready.

Q: Is this recipe suitable for vegans?

A: No, this recipe is not suitable for vegans because it contains eggs and dairy products. However, you can easily substitute these ingredients with vegan alternatives if you want to make a vegan version of this pie.

Q: Can I freeze this pie?

A: Yes, you can freeze this pie for up to 3 months. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer until you’re ready to serve.

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