Pumpkin Pie Recipe (with a Chocolate Crust)
User Reviews
5
Pumpkin Pie Recipe (with a Chocolate Crust)
Description
The crust consists of finely ground chocolate wafers combined with melted unsalted butter, pressed firmly into a pie dish, and chilled before filling. This chocolate base adds texture and a bittersweet contrast to the sweet and spiced pumpkin filling.
The filling blends pumpkin puree with sweetened condensed milk, lemon juice, melted salted butter, brown sugar, eggs, vanilla extract, and warm spices. The mixture is whisked smooth and poured into the chilled crust for baking. The pie bakes at 350°F for 55 to 70 minutes until set but still slightly wobbly in the center, ensuring a moist, smooth texture without cracking.
Once cooled, the pie is topped with whipped cream sweetened and flavored with vanilla, then finished with shaved milk chocolate for garnish. This pie balances pumpkin spice sweetness with a chocolate richness and creamy topping, creating a layered dessert experience suitable for fall and holiday meals.
The recipe includes advice for making ahead, freezing whole or individual slices, and optimal storage in the refrigerator to preserve texture and freshness. Baking with a rimmed sheet pan underneath is recommended to catch any melted butter from the crust.
Ingredients
crust
- 14 ounces chocolate wafers finely ground
- 10 tablespoons unsalted butter melted
filling
- 30 ounces pumpkin puree OR 2 1/2 cups fresh roasted pumpkin puree, canned
- 14 ounces sweetened condensed milk
- 1/2 lemon juiced
- 5 tablespoons butter salted, melted
- 3 1/2 tablespoons light brown sugar
- 2 egg
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
sweetened whipped cream
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
garnish
- 1/2 ounce milk chocolate shaved
Instructions
- Preheat oven to 350˚F.
Crust
- In a large bowl mix combine chocolate wafer crumbs and melted butter until fully mixed together.
- Place a 9” pie dish or tart shell onto a baking sheet and pour in wafer mixture. Press mixture both evenly and firmly on the bottom and up the sides. Refrigerate crust until ready to use.
Filling
- Combine all filling ingredients into a large bowl.
- Whisk together until fully incorporated and no lumps remain.
- Pour the filling into the prepared crust and carefully transfer into the lowest rack of the oven.
- Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle. Remove from oven and allow pie to cool completely, about 2 hours.
Topping
- Pour cream, sugar and vanilla extract into a mixing bowl and beat together using an electric hand mixer until stiff peaks form.
- Generously top pie with whipped cream and finish with chocolate shavings.
Notes
- This recipe makes one 9-inch pie suitable for typical dessert servings.
- You can make the pie up to three days in advance; cool completely before refrigerating loosely covered.
- To freeze, cool the pie completely, freeze uncovered until solid, then wrap tightly with plastic wrap and foil; freeze up to two months.
- Thaw by refrigerating overnight or at room temperature for a few hours before serving.
- Remove the pie from the oven when the center remains slightly wobbly to ensure a moist texture without cracks.
- Refrigerate the crust for at least 30 minutes before filling to help prevent crumbs mixing into the filling.
- Use a rimmed sheet pan under the pie while baking to catch any melted butter leaking from the chocolate crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 294mg | 12% |
| Potassium | 391mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 11893IU | 238% |
| Vitamin C | 6mg | 7% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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