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Chocolate Pumpkin Pie Recipe

Creamy Chocolate Pumpkin Pie Recipe

Chocolate Pumpkin Pie is a dessert that features two belovedflavors: pumpkin and chocolate. The pie consists of a traditional pumpkinfilling spiced with cinnamon, ginger, and nutmeg. It also has a layer of meltedchocolate beneath the pumpkin filling, which creates a rich and indulgenttaste. This pie brings together the best of both worlds for a dessert that’sboth familiar and new.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pie crust (store-bought or homemade)
  • 1 cup pure pumpkin puree
  • 3 oz semi-sweet chocolate (melted)
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp cornstarch (optional, for thicker filling)

Equipment

  • Pie Dish
  • Mixing Bowls
  • Whisk or hand mixer
  • Spatula
  • Oven
  • Rolling Pin
  • Measuring Cups and Spoons
  • Double boiler or microwave
  • Cooling Rack

Method
 

  1. Prepare the pie crust: If you haven’t already done so, prepare the pie crust and blind bake if necessary (as described in the pre-preparation section).
  2. Make the pumpkin mixture: In a mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract. Whisk the ingredients together until smooth.
  3. Add the eggs: Beat the eggs in a separate bowl and add them to the pumpkin mixture. Mix until combined.
  4. Melt the chocolate: In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between. Once smooth, fold the melted chocolate into the pumpkin mixture. Stir well until everything is well incorporated.
  5. Prepare the filling: Pour the pumpkin-chocolate mixture into the prepared pie crust. Smooth the top with a spatula.
  6. Bake the pie: Bake the pie in your preheated oven for 45-50 minutes, or until the filling is set (a knife inserted into the center should come out clean).
  7. Cool the pie: Let the pie cool completely on a wire rack before serving. You can also chill it in the fridge for 2-3 hours for an even firmer texture.

Notes

Ensure your pie is fully cooled before slicing. The chocolate and pumpkin filling will firm up as it cools, making it easier to slice without it falling apart. If you want a richer flavor, let the pie sit overnight in the refrigerator before serving. This pie is also best served with a dollop of whipped cream or a scoop of vanilla ice cream on top!