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Chocolate Pumpkin Pie

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8-12 slices 1x
  • Category: Pies
  • Method: Baking
  • Cuisine: American

Description

The swirls of chocolate in this Chocolate Pumpkin Pie and thick Oreo crust are the perfect reminders of just how good chocolate and pumpkin are together! Made with warm pumpkin pie spice, a touch of vanilla extract, pumpkin puree , and a little heavy cream for a creamy, silky, delicious pie! 


Ingredients

Scale

FOR THE CHOCOLATE PUMPKIN PIE

  • 2 cups Oreo cookie crumbs, about 24 Oreos
  • 4 1/2 tablespoons butter, melted
  • 4 eggs, room temperature
  • 1 tablespoon cornstarch
  • 1/2 cup plus 1 tablespoon brown sugar, packed
  • 1 teaspoon pumpkin pie spice
  • 2 cups pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • 3 1/2 ounces semisweet chocolate, melted and slightly cooled

FOR THE CHOCOLATE WHIPPED CREAM

  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon natural cocoa

Instructions

FOR THE CHOCOLATE PUMPKIN PIE 

  1. Preheat oven to 350 F. Place the Oreos in a food processor and pulse until they’re finely crushed. Stir the cookie crumbs and melted butter together until completely combined. Firmly press crumbs into the bottom and up sides of a 9″ pie plate. Chill until ready to use.
  2. Whisk together the eggs, pumpkin, sugar, pumpkin pie spice, vanilla and cornstarch. Whisk in the heavy cream. Pour one cup of the pumpkin mixture into the melted chocolate and stir until combined. Pour the remaining pumpkin mixture over the pie crust.
  3. Drop tablespoonfuls of the chocolate mixture overtop of the pumpkin mixture. Use a toothpick, a skewer, or a butter knife to swirl the chocolate into the pumpkin. Be careful not to overswirl.  I like to run my knife through each pool of chocolate once or twice. Bake 35-45 minutes until set and until the middle is only a little bit jiggly. 
  4.  Place the pie dish on a wire rack to cool completely.

 

FOR THE CHOCOLATE WHIPPED CREAM

    1. 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.

Keywords: pie, thanksgiving, pumpkin, chocolate, oreo crust, pumpkin pie, chocolate pie