This Chocolate Pumpkin Pie is a silky pumpkin pie topped with chocolate ganache. This recipe is perfect for the holidays. Both chocolate and pumpkin pie fans will love it!
Pumpkin chocolate pie is the perfect Thanksgiving pie for both pumpkin and chocolate pie fans!
It’s a lightly spiced pumpkin pie with chocoalte ganache on top. Every bite is the perfect blend of pumpkin and chocolate.
For more delicious pumpkin recipes, try my Olive Oil Pumpkin Cake, Pumpkin Cookies with Chocolate Chips and pumpkin bread.
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Why This Recipe Works
- It has an irresistible silky smooth texture just like these no bake pumpkin cheesecake squares.
- This recipe for chocolate pumpkin pie is lightly spiced. Both chocolate and pumpkin fans will love it. Pumpkin fans will also love my pumpkin carrot cake recipe.
- Chocolate ganache makes the perfect topping for pumpkin pie. Drizzle it on or pipe it into a leaf design!
Ingredients
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Below are useful notes about some of the ingredients.
- You’ll need 1 store bought or homemade pie crust for a 9 or 10 inch pie.
- Use 3 large room temperature eggs for the filling.
- Cornstarch helps the filling set up.
- Use light or dark brown brown sugar. Make sure your brown sugar is fresh and does not have lumps in it.
- I use a store bought pumpkin pie spice mixture. It is made up of this is made of cinnamon, nutmeg, allspice, cloves and ginger. Pumpkin pie spice also makes my recipe for pumpkin ice cream extra yummy!
- Use 100% pure pumpkin puree. Be careful not to confuse pumpkin puree with pumpkin pie filling. They are not the same thing. If you have leftover pumpkin puree, try my pumpkin biscotti!
- 1 cup of heavy cream makes the filling smooth, rich and creamy. You’ll also need an additional 1/2 cup heavy cream for the chocolate ganache.
- Use semi-sweet chocolate for the chocolate ganache. I recommend getting bars of semi-sweet chocolate from the baking aisle. Chop it with a serrated knife.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- This pie is also delicious with whipped cream! Use the chocolate whipped cream from my Flourless Chocolate Olive Oil Cake recipe. You can also use plain whipped cream. too!
How to Make Chocolate Pumpkin Pie
Quick Video Recap
Instructions
Step 1: (Photo 1 above) Roll out homemade or store bought chilled pie dough into a 12 inch circle. Place it in a 9 or 9.5 inch pie plate. Crimp the edge then place in the freezer for 30 minutes. Set pie plate on a baking sheet. Line pie crust with parchment paper filled with pie weights. Bake at 375 F for 15 minutes. Remove parchment paper and pie weights. Pierce the bottom of the pie allover with a fork. Bake 10-12 minutes. Reduce oven to 325 F.
Step 2: (Photo 2 above) Stir to combine the pumpkin puree, vanilla, sugars, cinnamon, pumpkin pie spice, cornstarch and salt.
Step 3: (Photo 3 above) Stir in lightly beaten eggs one at a time til just combined. You want the eggs to be completely combined, but be careful not to stir anymore than needed.
Step 4: (Photo 4 above) Add the heavy cream. Stir til completely combined.
Step 5: (Photo 5 above) Pour filling into the crust. Place on the center rack and bake 55-60 minutes or til center is set or almost set. Cool to room temperature then chill in the fridge for 4-6 hours or overnight.
Step 6: (Photo 6 above) When the pie is finished chilling, make the ganache. Pour the hot cream over the chopped chocolate. Wait 3 minutes then stir til the ganache is smooth. Set aside for 10-15 minutes to cool and to thicken slightly.
Step 7: (Photo 7 above) For the chocolate ganache, you can drizzle or pour the chocolate on top. If you’re feeling creative, you can pipe leaves on top. Transfer ganache into a piping bag fit with a small rounded piping tip. Pipe leaves on top.
Step 8: (Photo 8 above) Optional: To pipe a chocolate border, allow chocolate to thicken to frosting consistency then pipe using a 1 M tip. Use a long, sharp, warm knife to slice the pie and enjoy!
Recipe FAQs
Pumpkin puree is pure pumpkin. Pumpkin pie filling has additional ingredients like sugar, spices, and thickeners added to it. Pumpkin pie filling is sweeter and has more flavor. Be sure to use pure pumpkin puree and not pumpkin pie filling for this recipe.
Yes. Store pumpkin pie in the refrigerator.
Store the pie in an airtight container in the refrigerator for up to 3 days.
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Chocolate Pumpkin Pie
Equipment
Ingredients
Pie Crust
- 1 (1) pie crust homemade or store bought
Pumpkin Pie Filling
- 15 ounces (425.24 g) pumpkin puree
- 1 cup (220 g) light brown sugar packed
- ¼ cup (50 g) granulated sugar
- 1½ teaspoons (¾ teaspoon) ground cinnamon
- 1 teaspoon (1 teaspoon) pumpkin pie spice
- 1 tablespoon (1 tablespoon) cornstarch
- ½ teaspoon (½ teaspoon) salt
- 2 teaspoons (2¼ teaspoons) vanilla extract
- 1 cup (236.59 ml) heavy cream room temperature
- 3 (3) large eggs room temperature
Chocolate Ganache
- 4 ounces (113.4 g) semisweet chocolate finely chopped
- ½ cup (118.29 ml) heavy cream
Chocolate Whipped Cream (optional)
- 1 cup (236.59 ml) heavy whipping cream cold
- 3 tablespoons (24 g) powdered sugar
- 1/2 teaspoon (1/2 teaspoon) vanilla extract
- 1 tablespoon (5 g) unsweetened cocoa powder
Instructions
Pie Crust
- On a floured surface, roll out homemade or store bought chilled pie dough into a 12 inch circle. Place it in a 9 or 9.5 inch pie plate. Crimp or flute the edge then place in the freezer for 30 minutes. Set pie plate on a baking sheet. Line pie crust with parchment paper filled with pie weights. Bake at 375 F for 15 minutes. Remove parchment paper and pie weights. Pierce the bottom of the pie plate allover with a fork. Bake without the parchment paper and pie weights for 10-12 minutes til the sides are start to turn light golden brown. Set crust aside to cool slightly while you make the filling. Reduce oven to 325 F.
Pumpkin Pie Filling
- While the crust bakes, prepare the filling. In a large bowl, stir together the pumpkin puree, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, cornstarch, salt, and vanilla until smooth.
- Stir in lightly beaten eggs one at a time til just combined. Eggs should be completely combined, but be careful not to stir anymore than needed.
- Add the heavy cream. Stir til completely combined. Once completely combined, stop stirring.
- Pour filling into the warm or room temperature pie crust. Place on the center rack. Bake 55–60 minutes, or until the center is mostly set — a little wobble in the middle is okay. Allow pie to cool to room temperature then chill pie in the fridge for 4-6 hours or preferably overnight.
Chocolate Ganache
- If you'd like to be able to pipe some chocolate ganache, prepare this about 45 minutes ahead of time to allow it to thicken. Place the chopped chocolate in a medium sized heatproof bowl and set aside. Pour the ½ cup of heavy cream in a small saucepan. Heat over medium low until almost boiling.
- Pour the hot cream over the chopped chocolate. Do not stir. Let it sit for 3 minutes. Next, slowly stir the two ingredients together with a metal spoon until you have a smooth ganache. Let the ganache cool for 10–15 minutes, until it’s warm, pourable, and slightly thickened.
- Pour the ganache over the fully cooled pie. Spread it gently with an offset spatula or the back of a spoon. Try to keep a ½–1 inch border around the edge so a little pumpkin color shows. Chill the pie for about 30 minutes to help the ganache set.
Chocolate Whipped Cream (optional)
- For best results, chill the bowl and beaters in the fridge or freezer for 15–20 minutes before starting.
- In the bowl of an electric mixer or using a hand held mixer, beat the whipping cream on high speed for 2 minutes. Turn the mixer to low and pour the powdered sugar and cocoa in followed by the vanilla. Turn the mixer back up to high and continue mixing until you have medium to stiff peaks, about 3 more minutes.
Video
Notes
Transfer some of the thickened ganache to a piping bag fitted with a small round tip. Pipe a few large leaf shapes on top of the pie, then add small dots or tiny leaves around them if you like. Piping a border: To pipe a border instead of pouring the ganache, let the ganache thicken the same way. Transfer it to a piping bag fitted with a 1M tip and pipe around the edge of the pie. Whipped Cream: Feel free to top the pie with regular or chocolate whipped cream.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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