Chocolate Pumpkin Pie
It’s all the Fall flavors you know and love, but elevated! My Chocolate Pumpkin Pie is an indulgent spin on a holiday classic.
With a smooth pumpkin center, melt-in-your-mouth crust, and rich cocoa notes throughout, Chocolate Pumpkin Pie is a decadent twist on the familiar dessert we all enjoy at Thanksgiving. Please don’t settle for a traditional pumpkin pie this year; kick it up a notch this holiday season by serving up this modern version! Bring it to a potluck. Fix it with Sunday dinner. Make it a centerpiece at your table or buffet. Any way you serve it up, your guests will swoon over this dish.
Be sure to check out my Apple Crisp recipe next!
What Makes A Good Chocolate Pumpkin Pie?
Did you know that chocolate goes with just about anything? That’s right! The star ingredient in this recipe goes with – you guessed it – even pumpkin! If you’ve tried the combo before, this dish will still surprise you as it seamlessly blends the warm spices of Fall with sweet, velvety chocolate. The filling makes a perfectly traditional custard-like pumpkin middle, with all the familiar flavors. The crust is light and delicate, not overpowered or stodgy. The ganache topping is simply delicious, with the option to be dairy-free. If you’re a fan of pumpkin pie in general, you won’t be disappointed with this new, mouth-watering version.
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A Perfect Pie Starts With A Perfect Crust
What makes this dish exceptional is not only the taste, but the texture. Though store-bought crusts are convenient, they can’t replicate the flavor and tenderness of a homemade crust. While many pies call for a quick graham cracker base or a quick short crust pastry, this crust is delicate and flaky, with just a hint of chocolate. It is pressed into a crest, no rolling necessary! If you’re generally intimidated by homemade crusts, don’t be. The key to an easy and delicious flaky crust is fluffy flour. You won’t need to press your flour firmly in this recipe. Follow these simple steps for a perfect pie crust.
First, measure your flour into a cup, then pour it into a bowl.
Then use your hands or a spatula to gently bring all the crust ingredients together.
Gently shape into a ball with your hands -leave the rolling pins out this time!
Finally, press your crust into a greased pie pan or plate. Push upward to easily cover all the sides.
Voila! A beautiful brown chocolaty crust is ready for filling.
I recommend using these OXO GLASS PIE PLATES with lids!
A Silky-Smooth Filling
It’s as smooth as pudding, but firm enough to hold its shape. Made without eggs, this custard-like filling is silky, creamy, and just sweet enough. While traditional pumpkin pie fillings call for a lot of white sugar, this recipe can be adapted using better-for-you sugars like brown or coconut sugar. There is even a hint of sweetness from the maple syrup. The pie filling comes together quickly as you whisk everything together at once. Make it in the same bowl you used to make your crust, just wash it out before!
The filling comes together in one simple step:
Whisk all filling ingredients together well, ensuring there are no lumps. Then, pour into the crust, spreading out the batter evenly with a spatula. This pumpkin filling makes the perfect traditional pumpkin pie. It has all the satisfying flavors, yet is very delicate in texture.
A Velvety Ganache Coating
To bring this pie to perfection, all you need now is a delicious topping. Ganache is rather simple; you just need two ingredients: chocolate and cream! I recommend using a good-quality chocolate such as Enjoy Life semi-sweet chocolate chips. You want small chips because they will melt and mix better than using large chunks of chocolate. The type of cream you use will determine the richness of your chocolate sauce. Heavy cream, half and half, or even coconut cream can be used.
Warm the cream, either on the stove top or in the microwave. Be careful not to bring it to a boil or cook it too long. Next, add the warmed cream to the chocolate chips, whisking until smooth.
Once everything is incorporated, you will have a smooth, velvety chocolate coating. Pour over the Pumpkin Pie while warm. Now you are ready to place your Chocolate Pumpkin Pie in the refrigerator to cool and fully set!
Now, all that’s left to do is to enjoy your delicious chocolate pumpkin pie! Serve chilled with a dollop of homemade whipped cream for a refreshing Autumn treat. However you slice it, this pie will be calling your name around this time each year!
Other Recipes You May Enjoy:
- Brown Butter Chocolate Chip Loaf Cake
- Pumpkin Oatmeal Muffins
- Best Oatmeal Pie Crust
- Pumpkin Lentil Curry
Chocolate Pumpkin Pie
Ingredients
Chocolate Crust
- 3/4 cup all-purpose flour or gf 1-for-1 works too
- 1/4 cup coconut sugar brown sugar works too
- 2 Tbsp cocoa powder
- pinch of salt
- 3 Tbsp olive oil
- 1/4 cup ice cold water
Pumpkin Pie Filling
- 2 1/2 cups pumpkin puree
- 1/4 cup coconut sugar brown sugar works too
- 1/4 cup pure maple syrup
- 1/4 cup milk any kind
- 2 Tbsp corn starch or 1/4 cup all-purpose flour
- 1 Tbsp olive oil
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
Chocolate Ganache
- 1 cup Enjoy Life chocolate chips semi-sweet
- 1/2 cup heavy cream coconut cream can be used
Instructions
- Preheat the oven to 350 degrees.
Make The Crust First
- NOTE: Before beginning, it's important to note how to measure the flour for the crust in this recipe. If you firmly pack your flour, this recipe will be hard and won't come together. Pour your flour into your measuring cup to get the perfect fluffy texture.
- In a medium bowl, stir together all the crust ingredients. Use your hand if necessary to bring it all together into a ball.
- Grease your glass pie plate with 1 tsp olive oil. Then, press the crust into the pie plate. It should easily form into the pan and up the sides. Set aside.
Make The Pumpkin Pie Filling
- Wash out the bowl you used to make the crust, then use the same medium size bowl to make the filling.
- Whisk together all the pie filling ingredients in the bowl. Make sure there are no lumps, then pour it right into the pie plate.
- Spread it evenly. Bake for 50-55 minutes.
Chocolate Ganache
- When the pumpkin pie is about 10 minutes from being done, it's time to make the chocolate ganache.
- Ganache is a simple, fudgy chocolate sauce made by pouring warmed cream over chocolate chips and stirring to create a rich, velvety sauce.
- Warm the cream on the stove or in the microwave (1 minute intervals) until it's hot and steaming, but not boiling.
- Place the chocolate chips in a glass heat-proof bowl, and pour the warmed cream over the top. Let it sit for a few minutes before stirring together. I use a whisk.
- Once the chocolate sauce has come together, set it aside until the pie comes out of the oven.
- Once the pie comes out of the oven, pour the ganache on top.
- Let the pie completely cool. We prefer this pie chilled. Once it's completely cooled, I put it in the refrigerator overnight to set up.
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