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!
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This chocolate pumpkin pie is a delicious twist on pumpkin pie. It’s a lightly spiced pumpkin pie with chocoalte ganache on top.
Pumpkin chocolate pie is the perfect Thanksgiving pie for both pumpkin and chocolate pie fans! 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!
- 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
Below are useful notes about some of the ingredients.
- Pie crust: Use 1 store bought or homemade pie dough for a 9 or 10 inch pie.
- Large Eggs: Use 3 large room temperature eggs for the filling.
- Cornstarch: Cornstarch helps the filling set up.
- Brown Sugar: Use light or dark brown brown sugar. Make sure your brown sugar is fresh and does not have lumps in it.
- Pumpkin Pie Spice: 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!
- Pumpkin Puree: 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!
- Heavy Cream: Heavy cream makes this pie smooth, rich and creamy. The pumpkin pie uses 1 cup of heavy cream. We are using an additional 1/2 cup for the chocolate ganache.
- Semisweet Chocolate: Use semi-sweet chocolate for the chocolate ganache.
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!
Instructions
Here are the directions on how to make and bake this pumpkin chocolate pie.
Step 1: (Photo 1 above) 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 with a fork. Bake 10-12 minutes til the edges start to turn light golden brown. Reduce oven to 325 F.
Step 2: (Photo 2 above) In a large mixing bowl, combine the pumpkin puree, vanilla, sugars, cinnamon, pumpkin pie spice, cornstarch and salt. Stir til completely combined.
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 warm or room temperature pie crust. Place on the center rack and bake 55-60 minutes or til center is set or almost set. Allow pie to cool to room temperature then chill in the fridge for 4-6 hours or preferably 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 slowly til the chocolate has melted and the ganache is smooth. Set aside to cool and to thicken slightly.
Step 7: (Photo 7 above) Drizzle or pour the chocolate over the pumpkin pie. Place pie in fridge to allow ganache to set for about 30 minutes. Alternatively, 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)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
Ingredients
Pie Crust
- 1 pie dough homemade or store bought
Pumpkin Pie Filling
- 15 ounces pumpkin puree
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup heavy cream room temperature
- 3 large eggs room temperature
Chocolate Ganache
- 4 ounces semisweet chocolate finely chopped
- ½ cup heavy cream
Chocolate Whipped Cream (optional)
- 1 cup heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon 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. Reduce oven to 325 F.
Pumpkin Pie Filling
- While the pie crust is baking, prepare the pumpkin filling (or prepare this when the pie crust finishes baking). In a large mixing bowl, combine the pumpkin puree, vanilla, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, cornstarch, and salt. Stir til completely combined.
- 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 and bake 55-60 minutes or til center is set or almost set. A little wobbling in the very middle of the pie 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 heat proof bowl. 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. Allow ganache to cool for about 10 minutes.
- Ganache can be spread or drizzled on top of the pie, piped into leaves, or thickened and piped like frosting.
- For the simplest option, simply let the ganache cool 10 minutes then spread it over the cooled pie. Place in fridge to set for 30 minutes.
- To pipe leaves or other design, transfer about 1/4 of the ganache into a piping bag fitted with a small rounded piping tip.
- Place the remaining ganache in the fridge and chill for about 45 minutes or until the ganache is thick enough for piping. Stir it once or twice while it chills. (It should be as thick as buttercream frosting).
- Pipe a few large leaf shapes on top of the pie. Add any smaller decorative touches like circles or smaller leaves.
- To pipe a chocolate border, allow remaining 3/4 of the ganache to cool and thicken til it is as thick as buttercream frosting. Once thickened, transfer ganache to a piping bag fitted with a 1 M tip. Pipe the thickened ganache along the edge of the pie.
Chocolate Whipped Cream (optional)
- For best results, chill the bowl and beaters or whisk attachment in the fridge or freezer for 15- 20 minutes before using. 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.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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