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Chocolate Pumpkin Pie

Classic pumpkin pie with a smooth, chocolate twist!

Chocolate Pumpkin Pie- Table for Seven

Ingredients Needed:

  • 9 inch deep dish pie crust
  • Pumpkin puree
  • Brown sugar
  • Evaporated milk
  • Eggs
  • Ground cinnamon + Cloves + Salt
  • Chocolate chips

Pumpkin Puree: Be sure it’s pure pumpkin, not pumpkin pie filling.

Pie Crust: You will need a 9 inch deep dish pie crust for this one. You can make it homemade, but, for a deep dish, I prefer to go with the frozen variety. Simply defrost it before baking.

Chocolate Pumpkin Pie close-up

How to Make:

  • First, let your pie crust defrost. While defrosting, preheat your oven to 425 degrees.
  • Make the filling for your pie and pour into the pie crust.
  • Bake for just 15 minutes, then, reduced your oven temperature to 350 degrees.
  • Continue baking until toothpick inserted comes out clean.
  • Let the pie cool completely before topping with chocolate.
  • When cooled, heat egg yolk and evaporated milk for the chocolate topping. Continue until it’s thicken. This should take about 5-10 minutes.
  • Once thicken, remove from heat and stir in chocolate chips. Mix until they are totally melted and it’s smooth.
  • Then, spread over the cooled pie.
  • Refrigerate for at 2 hours before serving.

Storage: Keep any leftovers in the refrigerator.

Chocolate Pumpkin Pie- Table for Seven

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Yield: Serves: 6-8

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie- Table for Seven

Classic pumpkin pie with a smooth, chocolate twist

Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Additional Time 3 hours
Total Time 4 hours 35 minutes

Ingredients

FOR PIE

  • 1-9 in deep dish frozen pie crust, defrosted
  • 1-15 oz can pumpkin puree
  • 1-12 oz evaporated milk
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp salt

FOR CHOCOLATE TOPPING

  • 1 cup chocolate chips
  • 1 egg yolk
  • 3/4 cup evaporated milk

Instructions

  1. Preheat oven to 425 degrees.
  2. In a mixing bowl, mix sugar, cinnamon, and cloves. Add in pumpkin and eggs. Then, add in evaporated milk and mix until combined.Pour into pie crust.
  3. Bake for 15 minutes at 425 degrees. Then, lower heat to 350 degrees and bake an additional 40-50 minutes or until toothpick inserted comes out clean.
  4. Let pie cool completely before adding chocolate layer.
  5. FOR CHOCOLATE LAYER: In a saucepan on low heat, heat evaporated milk and egg yolk until it thickens (5-10 minutes).
  6. Remove from heat and stir in chocolate chips. Mix until smooth and completely melted. Spread evenly over pie.
  7. Refrigerate for at least 2 hours before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 440Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 90mgSodium: 276mgCarbohydrates: 56gFiber: 4gSugar: 37gProtein: 10g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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