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!
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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.
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