Chocolate pumpkin pie is a sweet, rich, and indulgent twist on everyone's favorite classic pumpkin pie recipe! It includes everything you know and love about traditional pumpkin pie but is loaded with decadent chocolate flavor! Bring this pie to your next holiday get-together and everyone will be coming back for seconds!
Best Chocolate Pumpkin Pie
I love the holidays, fall flavors, and all of the tasty goodies that I get to make this time of year! I'm always looking for new ways to add some delicious twists to classics that we all know and love.
This recipe is your traditional pumpkin pie, except that it is loaded with rich chocolate! It is decadent, mouthwatering, and completely irresistible!
Jump to:
Whether you're a pro at hosting Thanksgiving dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Thanksgiving a help! Don't forget to safely thaw your holiday turkey early, too!
🥘 Chocolate Pumpkin Pie Ingredients, Substitutions, & Notes
If you are a regular baker, you probably already have a majority of these ingredients at home! If not, these are all common items you can grab at your local grocery store.
- Butter Pie Crust - 1 butter pie crust. A graham cracker crust is another great option, or you can use a store-bought crust.
- Chocolate Chips - 1½ cups of semi-sweet chocolate chips.
- Butter - ¼ cup of butter or use a butter substitute.
- Sugar - ¼ cup of granulated sugar.
- Brown Sugar - ¼ cup of packed light brown sugar or use a brown sugar substitute.
- Salt - ¼ teaspoon of salt.
- Pumpkin Pie Spice - 2½ teaspoons of pumpkin pie spice. Check out my homemade blend or use your own.
- Pumpkin Puree - One 15-ounce can of pumpkin puree (*see note).
- Evaporated Milk - One 12-ounce can of evaporated milk.
- Eggs - 3 large room-temperature eggs or an egg substitute.
- Vanilla - 1 teaspoon of vanilla extract or a vanilla extract substitute.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Pumpkin Pie
This chocolate pumpkin pie is as simple as just mixing and baking! All you will need is some mixing bowls and a pie pan!
This recipe will yield one 9-inch pie.
Step 1: Preheat. To get started, set your oven rack to the lowest position and preheat it to 425°F (215°C/Gas Mark 7).
Step 2: Crust. Roll your 1 pie crust into a pie pan and set aside.
Step 3: Melt the chocolate. In a heat-safe bowl, add your 1½ cups (270 grams) of chocolate chips and ¼ cup (57 grams) of butter. Microwave at half power for 30 seconds, stir, then microwave an additional 30 seconds and stir. Repeat this process until the chocolate chips are almost completely melted, then stir vigorously until nice and smooth.
Step 4: Mix ingredients. In a large mixing bowl, mix together your ¼ cup (50 grams) of sugar, ¼ cup (55 grams) of brown sugar, ¼ teaspoon (1.5 grams) of salt, and 2½ teaspoons (4.25 grams) of pumpkin pie spice.
Step 5: Stir. Then, in the same bowl, add your 15 ounces (425.24 grams) of pumpkin puree, 12 ounces (340 milliliters) of evaporated milk, and 1 teaspoon (5 milliliters) of vanilla extract. Stir, then add the 3 eggs (150 grams) and stir or whisk until smooth.
Step 6: Add chocolate. Add the melted chocolate chips and stir until well combined, making sure to scrape the edges and bottom of the mixing bowl. Transfer the filling mixture to your pie crust.
Step 7: Bake. Bake at 425°F (215°C/Gas Mark 7) for 15 minutes and then reduce the temperature to 350°F (175°C/Gas Mark 4) and continue to bake for an additional 50 minutes or until the edges are set, and the center is only slightly jiggly when moved. *This pie will 'dome'.
Step 8: Cool. Remove from the oven and allow to cool completely before serving.
This sweet pie is perfect for any chocolate lover! Serve your chocolate pumpkin pie with some homemade whipped cream. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I love using my butter pie crust for pies such as this. However, my graham cracker crust is another great option! Of course, you can use a store-bought pie crust as well.
- Libby's brand pumpkin is my favorite for use in recipes because it has a low moisture content. This means that your filling won't be too runny and will be able to set properly.
- Additionally, you can use a double-boiler method to melt your chocolate chips over a saucepan on the stovetop.
🥄 Make Ahead Options
You can make this pie the day before you intend to serve it. This gives it plenty of time to set up in the fridge for the best consistency and beautiful slices!
🥡 Storing
This pie needs to be completely cooled in order to set properly. If you have any leftovers, keep your pie in the refrigerator for 4-5 days after making it.
Freezing Chocolate Pumpkin Pie
You can freeze chocolate pumpkin pie by wrapping it tightly in plastic wrap and aluminum foil, or use an airtight container. It will keep well in the freezer for up to 1 month. Thaw your pie in the refrigerator before serving.
For more tips and tricks, check out my ultimate guide on how to freeze pumpkin pie!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Sure! This recipe calls for semi-sweet chocolate chips. However, I bet it would taste great with dark chocolate as well!
For this recipe, you will need canned pumpkin (I like Libby's brand). Canned pumpkin is just pumpkin puree, whereas pumpkin pie filling has added sugar and spices, so it would be very sweet!
Whipped cream, chocolate shavings, or a sprinkle of cinnamon are popular toppings. You can also get creative with caramel sauce, chopped nuts, or a drizzle of melted chocolate.
🦃 More Thanksgiving Desserts
- Pumpkin Streusel Bars - These sweet bars are packed with pumpkin flavor and topped with some delicious oatmeal streusel!
- Pumpkin Roll - This beautiful dessert features a pumpkin cake that has been rolled up with a sweet filling.
- Pumpkin Flan - For an elegant pumpkin treat, check out this sweet pumpkin flan recipe!
- Baked Apples - These baked apples are a great treat that is easy to make!
- Granny Smith Apple Pie - For a classic apple pie, check out this Granny Smith apple pie recipe!
- Blackberry Pie Bars - These bars are easy to serve, great for a group, and loaded with all of the flavors of a blackberry pie!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Chocolate Pumpkin Pie
Ingredients
- 1 butter pie crust (use my recipe - *see note)
- 1½ cups semi-sweet chocolate chips
- ¼ cup butter (half of a stick)
- ¼ cup sugar
- ¼ cup light brown sugar (packed)
- ¼ teaspoon salt
- 2 ½ teaspoon pumpkin pie spice (try out my recipe or use your favorite brand)
- 15 oz pumpkin puree (one 15-ounce can - *see note)
- 12 oz evaporated milk (one 12-ounce can)
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, set your oven rack to the lowest position and preheat it to 425°F (215°C).
- Roll your pie crust into a pie pan and set aside.
- In a microwave-safe bowl, add your chocolate chips and butter. Microwave at half power for 30 seconds, stir, then microwave an additional 30 seconds and stir. Repeat this process until the chocolate chips are almost completely melted, then stir vigorously until nice and smooth.
- In a large mixing bowl, mix together your sugar, brown sugar, salt, and pumpkin pie spice.
- Then, in the same bowl, add your pumpkin puree, evaporated milk, and vanilla extract. Stir, then add the eggs and stir or whisk until smooth.
- Add the melted chocolate and stir until well combined, making sure to scrape the edges and bottom of the bowl. Transfer the filling mixture to your pie crust.
- Bake at 425°F (215°C) for 15 minutes and then reduce the temperature to 350°F (175°C) and continue to bake for an additional 50 minutes or until the edges are set and the center is only slightly jiggly when moved. *This pie will 'dome
- Remove from the oven and allow to cool completely before serving.
Notes
- I love using my butter pie crust for pies such as this. However, my graham cracker crust is another great option! Of course, you can use a store-bought pie crust as well.
- Libby's brand pumpkin is my favorite for use in recipes because it has a low moisture content. This means that your filling won't be too runny and will be able to set properly.
- Additionally, you can use a double-boiler method to melt your chocolate chips over a saucepan on the stovetop.
- To store: Keep your pie in the refrigerator for 4-5 days after making it.
Comments
No Comments