Creamy Chocolate Pumpkin Pie + Video
User Reviews
5
Creamy Chocolate Pumpkin Pie + Video
Description
The Creamy Chocolate Pumpkin Pie starts with a crust made from melted butter and crushed chocolate wafer cookies pressed in a pie plate and baked briefly. The filling combines cream cheese, sugar, eggs, and Libby's 100% pure pumpkin puree with vanilla, pumpkin pie spice, and salt. This mixture is baked until just set and lightly puffed at the edges, ensuring a creamy yet firm filling.
Once cooled, the pie is topped with a ganache made by melting dark chocolate chips and heavy whipping cream, creating a glossy layer that contrasts with the pumpkin base. A drizzle of melted milk chocolate with cream adds a decorative touch and an additional chocolate layer.
The pie is best chilled to allow flavors to meld and the ganache to set properly. Using pure pumpkin rather than pie filling ensures a fresh pumpkin taste. The recipe includes a note about crushing whole cookies with a rolling pin if preferred, providing versatility in preparation.
Ingredients
- 1/4 cup butter melted
- 1 1/2 cups chocolate cookie crumbs or 24 chocolate wafer cookies (See Note 1)
- 8 oz cream cheese softened
- 1 cup sugar
- 3 large egg
- 15 oz pumpkin puree NOT pumpkin pie filling, brand: LIBBY'S 100% Pure
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
for chocolate ganache topping
- 1 cup dark chocolate chips
- 1/3 cup heavy whipping cream
for chocolate drizzle garnish
- 1/3 cup milk chocolate chips melted
- 1 tbsp heavy whipping cream
Instructions
- Preheat oven to 350°F. Lightly coat a 9-inch pie plate or baking stone with cooking spray.
- In a medium bowl toss together butter and crushed chocolate wafer cookies (See Note 1). Sprinkle into pie plate and press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
- In a large bowl beat sugar and cream cheese with an electric mixer on medium speed until combined. Add eggs, beating on low speed until combined. Stir in pumpkin puree, vanilla, pumpkin pie spice, and kosher salt. Pour pumpkin mixture into baked crust.
- Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
- In a small microwave-safe bowl combine dark chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. Let stand for 5 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more.
- Optional garnish: In a small microwave-safe bowl combine milk chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. If desired, drizzle on top of dark chocolate topping. Chill for 30 minutes or more, covered until serving.
Notes
- For chocolate crust, crushed chocolate wafer cookies or chocolate cookie crumbs can be used interchangeably.
- If using whole cookies, place them in a sealed bag and crush with a rolling pin to desired crumb size.
- Use pure pumpkin puree, not canned pumpkin pie filling, for the filling to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 129mg | 43% |
| Sodium | 293mg | 12% |
| Potassium | 333mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 9710IU | 194% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 140mg | 14% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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