Chocolate Pumpkin Pie

5 from 4 votes

This Chocolate Pumpkin Pie is silky and delicious. It's lightly spiced and topped with chocolate ganache. Both chocolate and pumpkin pie fans will love this dessert!

Prep Time20

Cook Time40

Chill Time6

Total Time7

Course: Pies

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 416kcal

Author: Natalie

Equipment

Ingredients

Pie Crust

1 pie crust 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

US Customary - Metric

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

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Chocolate ganache: Chocolate ganache is optional. If you're using ganache, you can spread it on top, drizzle it, or pipe it on top.

Piping option: If you want to draw chocolate leaves on top instead of pouring the ganache over the whole pie, let the ganache chill in the fridge until it thickens to a soft, buttercream-like texture, about 45 minutes. Stir it once or twice while it chills.
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.

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