This Chocolate Pumpkin Pie features a silky pumpkin filling finished with a glossy chocolate ganache—an elegant dessert that works beautifully for holiday gatherings. Fans of both pumpkin and chocolate will find this pie irresistible.
Lightly spiced pumpkin custard meets rich chocolate in this Thanksgiving-ready pie. The filling is smooth and creamy, and the ganache adds a decadent finish that complements the pumpkin perfectly.
Why This Recipe Works
- Silky, smooth pumpkin filling that sets nicely for clean slices.
- Lightly spiced so both pumpkin and chocolate lovers enjoy the balance of flavors.
- Chocolate ganache provides a versatile topping—pour, drizzle, or pipe decorative accents.
Ingredients
Notes on key ingredients:
- Use one 9–10 inch pie crust, store-bought or homemade.
- Use 3 large eggs at room temperature for a smooth filling.
- Cornstarch helps the filling set without becoming dense.
- Light or dark brown sugar works; make sure it’s fresh and lump-free.
- Pumpkin pie spice is a blend of cinnamon, nutmeg, allspice, cloves, and ginger.
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Heavy cream (1 cup for the filling, plus 1/2 cup for the ganache) lends richness and a silky texture.
- Use semi-sweet chocolate (bars are easiest to chop finely) for the ganache.
See the recipe card below for the full ingredient list and measurements.
Substitutions & Variations
- Top with regular or chocolate whipped cream for an extra-special finish. You can also pipe whipped cream decoration if desired.
How to Make Chocolate Pumpkin Pie
Quick Video Recap
Instructions
Step 1: On a floured surface, roll chilled pie dough into a 12-inch circle and fit it into a 9–9.5 inch pie plate. Crimp the edge, then freeze the crust for 30 minutes. Place the pie plate on a baking sheet, line with parchment and pie weights, and bake at 375°F for 15 minutes. Remove parchment and weights, pierce the bottom with a fork, and bake 10–12 more minutes until the sides begin to turn light golden. Reduce the oven to 325°F.
Step 2: In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, cornstarch, salt, and vanilla until smooth.
Step 3: Stir in the lightly beaten eggs one at a time until just combined—stop as soon as the mixture is uniform.
Step 4: Add the heavy cream and stir until fully incorporated.
Step 5: Pour the filling into the prepared crust. Bake on the center rack for 55–60 minutes, until the center is mostly set (a slight wobble is fine). Cool to room temperature, then chill in the refrigerator for 4–6 hours or overnight.
Step 6: Prepare the ganache when the pie is chilled. Place chopped semi-sweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until just below boiling, pour it over the chocolate, wait 3 minutes, then stir until smooth. Let the ganache cool 10–15 minutes to thicken slightly.
Step 7: Pour or drizzle the ganache over the pie, leaving a 1/2–1 inch border if you like. Alternatively, chill the ganache until it reaches a pipeable consistency and pipe leaves or a border for decoration.
Step 8 (optional): For a piped border, let the ganache thicken to a frosting-like texture, then pipe with a large star tip. Use a warm sharp knife to slice clean pieces.
Recipe FAQs
Pumpkin puree is plain cooked pumpkin. Pumpkin pie filling contains added sugar, spices, and thickeners. Use pure pumpkin puree for this recipe.
Yes. Store pumpkin pie in the refrigerator.
Keep the pie in an airtight container in the refrigerator for up to 3 days.
Chocolate Pumpkin Pie
Ingredients
Pie Crust
- 1 pie crust (homemade or store bought)
Pumpkin Pie Filling
- 15 ounces (425 g) pumpkin puree
- 1 cup (220 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup (237 ml) heavy cream, room temperature
- 3 large eggs, room temperature
Chocolate Ganache
- 4 ounces (113 g) semi-sweet chocolate, finely chopped
- 1/2 cup (118 ml) heavy cream
Chocolate Whipped Cream (optional)
- 1 cup (237 ml) heavy whipping cream, cold
- 3 tablespoons (24 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon (5 g) unsweetened cocoa powder
Instructions
Pie Crust
- Roll out chilled pie dough and fit into a 9–9.5 inch pie plate. Crimp the edge, freeze 30 minutes. Blind-bake with parchment and pie weights at 375°F for 15 minutes; remove weights and bake 10–12 minutes more until sides start to color. Reduce oven to 325°F.
Pumpkin Pie Filling
- Whisk together pumpkin puree, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, cornstarch, salt, and vanilla until smooth.
- Stir in lightly beaten eggs, one at a time, until just combined.
- Add the heavy cream and stir until fully incorporated.
- Pour filling into the warm or room-temperature crust. Bake 55–60 minutes at 325°F, until the center is mostly set (a slight wobble is okay). Cool to room temperature, then refrigerate 4–6 hours or overnight.
Chocolate Ganache
- Place chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until almost boiling, pour over chocolate, and let sit 3 minutes. Stir until smooth and glossy. Let cool 10–15 minutes.
- Pour ganache over the chilled pie and spread gently, leaving a border if desired. Chill 30 minutes to set. For piping, chill ganache until it thickens to the desired consistency and pipe decorations.
Chocolate Whipped Cream (optional)
- Chill bowl and beaters for best results. Beat cold cream on high for 2 minutes, add powdered sugar, cocoa, and vanilla on low, then beat on high until medium to stiff peaks form, about 3 more minutes.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Ganache options: Ganache can be poured, drizzled, or piped. For piped decorations, chill until it reaches a soft, pipeable texture (about 45 minutes).
Serving: Top with whipped cream if desired and slice with a warm, sharp knife for clean pieces.
Nutrition
Serving: 1 slice • Calories: 416 kcal • Carbohydrates: 42 g • Protein: 5 g • Fat: 26 g
Please note nutritional values are estimates calculated by an online tool and should be used as a guideline.
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