If your family is anything like mine, pumpkin pie is a staple dessert throughout the fall holiday season. Although I love classic pumpkin pie, I frequently get requests for chocolate desserts from those who are looking for something a little different. To appease everyone, I created this indulgent chocolate pumpkin pie recipe that should please everyone at your holiday table.
The filling for this pie is made with sweetened condensed milk, pumpkin puree and plenty of spices —along with chocolate, of course! Sweetened condensed milk gives the pie filling a great sweetness and a perfectly creamy texture. It also means that you only need to have a handful of ingredients in your kitchen to put this recipe together.
Chocolate and spices
There are two types of chocolate in the pumpkin pie filling: dark chocolate and unsweetened cocoa powder.
Dark chocolate (or you can substitute semisweet chocolate chips) gives the pie some additional richness, while the cocoa powder ensures that there is a strong dark chocolate flavor without making the pie feel too dense and heavy. The finished pie is loaded with chocolate, but it still feels like a traditional pumpkin pie when you take a bite.
Chocolate may be the star of the show, but there are also plenty of warm spices in the filling. I used a pumpkin pie spice blend to season the filling.
Pumpkin pie spice typically includes a mixture of cinnamon, ginger, nutmeg and cloves, though some will add additional spices such as cardamom or allspice to the mix. The spice blends are readily available and save you a little bit of time, as you won’t have to measure out each spice separately for the recipe.
You can put this filling into your favorite graham cracker crust recipe, but I recommend opting for a chocolate graham cracker crust or a crust made with chocolate wafer cookies in place of traditional graham crackers. A chocolate crust just adds another layer of chocolate to the treat!
If you don’t want to make your own crust from scratch, you can also buy chocolate wafer crusts in the baking aisle at most grocery stores.
Ready-made crusts are sometimes smaller than homemade crusts. A deep dish crust will be deep enough to hold all of the filling in this recipe, but don’t be tempted to overfill the pie if you’re using a store-bought crust and find that you have a little extra batter leftover.
How to serve your chocolate pumpkin pie
Once the pie is baked, it should be refrigerated before serving. Refrigerating the pie allows the filling to set, ensuring that each slice is neat and clean.
The pie can be served as-is, but I like topping it off with a little bit of whipped cream and a pinch of cinnamon. The whipped cream is a nice contrast for the rich, chocolate and a dusting of cinnamon brings out the flavors of the pumpkin pie spice that is in the filling.
You’ll get plenty of chocolate flavor, but you also won’t forget that this is a pumpkin pie in the first place. Delicious!
Chocolate pumpkin pie pie
- One 9″chocolate wafer crust
- 2 ounces semisweet chocolate, chopped (or chocolate chips)
- ¼ cup unsweetened cocoa powder
- One 14-ounce can sweetened condensed milk
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- One 14-ounce can pumpkin puree
Preheat oven to 400 F. Place pie crust on a baking sheet and set aside.
In a small, microwave-safe bowl, melt the chocolate and stir until smooth.
In a large bowl, combine melted chocolate, cocoa powder, sweetened condensed milk, pumpkin pie spice, salt and vanilla. Whisk until well-combined. Add in eggs and pumpkin puree and whisk until batter is smooth.
Pour pumpkin mixture into prepared pie crust, filling it almost to the top. Bake pie for 5 minutes at 400 F, then turn the temperature down to 350 F (without opening the oven door) and bake for additional 35-40 minutes, or until the pie is set and jiggles only slightly when you tap the pan.
Allow pie to cool to room temperature, then refrigerate for at least 4 hours before serving.