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    Home ยป Recipes ยป Baking Recipes

    Chocolate Pumpkin Pie

    Published: Jan 22, 2025 by Lisa Killian ยท This post may contain affiliate links. Please read myย  disclosure policy.

    Jump to Recipe Jump to Video

    This chocolate pumpkin pie recipe is a delicious, indulgent spin on the classic pumpkin pie. Rich, chocolaty, and full of pumpkin flavor!

    A slice of Chocolate Pumpkin Pie
    Silky smooth, chocolate pumpkin pie- so good!

    Chocolate and pumpkin are such an amazing combo, and having them together in pie form is amazing.

    I recently shared my hands down favorite sweet potato pumpkin pie recipe with you and now I am so excited to share this easy pumpkin pie recipe with a delicious chocolatey twist.

    For more pies check out:

    • Caramel Pear Pie
    • French Silk Pie
    • Apple Pie Filling
    • Mini Apple Pies

    This chocolate pumpkin pie recipe is really easy to make, uses canned pumpkin, and is delicious every time.

    A fork taking a piece out of the Chocolate Pumpkin Pie
    Every bite is perfect!

    How to make a graham cracker crust:

    • In a food processor- or a ziplock baggie- crushe your graham crackers
    • Combine crushed graham crackers, melted butter, sugar, and salt
    • Press graham cracker mixture firmly into pie dish
    • Bake
    How to make graham cracker crust process shots
    Graham cracker crusts are so easy to make!

    How to make chocolate pumpkin pie:

    • Melt your chocolate chips and butter in the microwave (use 50% power)
    • In the bowl of a stand-up mixer whisk your eggs.
    • Once whisked add in the sugar, spices, canned pumpkin, evaporated milk, and melted chocolate
    • Carefully pour the filling into the graham cracker crust
    • Bake until the pie is set on the edges and still has a slight jiggle in the middle
    • Let it cool to room temperature
    How to make pie filling process shots
    The filling comes together really quickly- and no stand mixer needed!

    Pumpkin Chocolate Pie- perfect for the holiday season!

    Chocolate Pumpkin Pie slice
    Top with whipped cream for some extra yum!

    Do you bake the crust first?

    Yes! I love that this chocolate pumpkin pie has an easy graham cracker crust. Bake it for 15 minutes!

    How to melt chocolate in the microwave?

    In a microwave safe dish, combine chocolate chips and butter. Microwave at 50% power for 30 seconds, stir, and repeat until nice and smooth.

    How to make chocolate process shots
    Melting chocolate in the microwave is really easy to do!

    How do I know when my pie is done?

    After 55 minutes (15 minutes at 425ยฐ and then 40 minutes at 350ยฐ) check to see if the top of the pie is a complete dome.

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    We'll email this post to you, so you can come back to it later!

    Don't worry, I promise not to spam you!

    If not- if there is still an indent in the center bake for another 2-3 minutes and check the pie again. Once the entire pie looks domed it is done baking!

    When the pie cools to room temperature it will slowly sink back down.

    Why did the top of the pie crack or split?

    This typically has to do with the pie cooling too fast.

    If your house is pretty cold try letting the pie come to room temperature in the oven. Leave the oven door open or cracked. This way the pie will come to room temperature a little slower.

    Pie just done baking vs completely cooled
    Your pie should have a dome shape when it is done baking. This will slowly go away as it cools.

    Do I need to refrigerate the chocolate pumpkin pie?

    I recommend refrigerating the pie after it has cooled to room temperature.

    How long will the chocolate pumpkin pie last?

    Try to eat the pie with in 4-5 days of making it!

    chocolate pumpkin pie with a bite take out
    Do you love chocolate pumpkin pie too?

    Want a traditional pie crust instead?

    You can either use a store-bought pie crust or my flaky pie crust found on my caramel pear pie recipe!

    How to make pumpkin pie spice?

    To make your own combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ยฝ teaspoon ground nutmeg.

    Then use 2tsp of this mixture for this pie and save the remaining spice mix in a sealed jar for other recipes (like pumpkin pie with graham cracker crust, pumpkin cupcakes, and sweet potato pie).

    The hardest part of making this amazing pumpkin pie is waiting for it to cool!

    What are your favorite pies to have for the holidays? Let me know in the comments below!

    If you like this recipe check donโ€™t miss:

    • Mini Apple Cobbler Crumb Cakes
    • Sweet Potato Cupcakes with Brown Sugar Buttercream
    • White Chocolate Cheesecake
    • Easy Pumpkin Bread
    • Pumpkin Bread Pudding
    Chocolate Pumpkin Pie pinterest pin
    Don't forget to pin this recipe!

    Video

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    chocolate pumpkin pie featured image

    Chocolate Pumpkin Pie

    This chocolate pumpkin pie is a delicious, indulgent spin on the classic pumpkin pie. Rich, chocolaty, and full of pumpkin flavor!
    4.53 from 76 votes
    Print Pin
    Author: Lisa Killian
    Prep Time: 5 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour
    Course: Dessert
    Cuisine: American
    Servings: 10

    Ingredients

    Graham Cracker Crust

    • 13 graham crackers
    • 3 tbs brown sugar
    • 6 tbs softened butter
    • 1 teaspoon salt

    Chocolate Pumpkin Pie filling

    • 1 ยฝ cups semi-sweet chocolate chips
    • ยผ cup unsalted butter half a stick
    • 3 large eggs
    • ยผ cup granulated sugar
    • ยผ cup brown sugar
    • ยฝ teaspoon cinnamon
    • ยฝ teaspoon salt
    • 2 teaspoon pumpkin pie spice
    • 1 can 15 oz pumpkin puree
    • 1 12 oz can evaporated milk

    Instructions

    Graham Cracker Pie Crust

    • Preheat oven to 350.
    • In a food processor* combine your graham crackers, brown sugar, softened butter, and salt until it looks like sand. (13 graham crackers, 3 tbs brown sugar, 6 tbs softened butter, 1 teaspoon salt)
      Grahmacrakers, sugar , and butter in food processor
    • Firmly press the mixture into the pie dish, along the bottom and up the sides.
      pressing the graham cracker crust into the the pie dish
    • Bake for 15 minutes then remove from oven and set aside.
      Pie crust baked

    Chocolate Pumpkin Pie Filling

    • Preheat oven to 425ยฐF and set the rack at the lowest position.
    • In a microwave safe dish, combine semi-sweet chocolate chips and butter. Microwave at 50% power for 30 seconds, stir, and repeat until nice and smooth. * (1 ยฝ cups semi-sweet chocolate chips, ยผ cup unsalted butter)
      Melted chocolate
    • In a medium bowl mix together sugar, cinnamon, salt and pumpkin pie spice. * (ยผ cup granulated sugar, ยผ cup brown sugar, ยฝ teaspoon cinnamon, ยฝ teaspoon salt)
      Dry ingredients mixed
    • In a large bowl*, whisk the eggs until combined. Then add in your sugar/spice mixture, canned pumpkin, evaporated milk, and melted chocolate. Stirring until completely combined. (3 large eggs, 1 can pumpkin puree, and 1 can evaporated milk.
      Chocolate Pumpkin Pie filling mixed
    • Pour the mixture into the graham cracker crust.
      pie filling in pie crust
    • Bake for 15 minutes at 425ยฐ then reduce oven temperature to 350ยฐ and bake for 40-50 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly. The top of the pie will be a fill dome. If there is still an indent in the middle of the pie bake for another 2-3 minutes then check it again.
      Chocolate Pumpkin Pie just after baking with a domed top
    • Once done remove from oven and let cool at room temperature.
    • Top with whipped cream and enjoy!
      Chocolate Pumpkin Pie slice

    Notes

    Tips and Tricks
    *You can use a food processor or just stick the graham crackers in a Ziploc bag and crush them by hand (or with a rolling pin).
    *You can also use a double boiler method to melt the chocolate chips and butter.
    *If you donโ€™t have pumpkin pie spice just make your own! To make your own combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ยฝ teaspoon ground nutmeg. Then use 2tsp of this mixture for the pie filling. Save the remaining spice mix in a sealed jar for other recipes (like pumpkin pie, pumpkin cupcakes, and sweet potato pie).
    *You can also mix this in a stand mixer or with a hand-held mixer.

    Nutrition

    Calories: 410kcal | Carbohydrates: 42g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 495mg | Potassium: 216mg | Fiber: 3g | Sugar: 28g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg

    Post updated on 6/8/2021

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    Comments

      4.53 from 76 votes (76 ratings without comment)

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      Recipe Rating




    1. Alicia says

      June 06, 2024 at 5:07 pm

      I donโ€™t have evaporated milk. What would be a good substitute? It looks delicious and Iโ€™m excited to try it.

      Reply
      • Lisa says

        June 07, 2024 at 2:30 pm

        Hey! You can use Whole or 2% milk, just simmer on the stovetop over med-low heat for 30 minutes or so- you will use 32 oz whole milk and simmer until is becomes 12oz. Alternatively you can combine 3 oz whole milk and 9 oz heavy cream. Hope that helps!

        Reply
    2. Virginia Reed says

      November 22, 2023 at 5:32 pm

      Definitely too much filling for a 9โ€ pie crust. I had a lot left over

      Reply
    3. Marigold says

      November 21, 2023 at 11:44 am

      If using a premade โ€˜traditionalโ€™ crust, whatโ€™s the baking time? Does it stay the same? Thanks in advance.

      Reply
      • Lisa says

        November 21, 2023 at 6:28 pm

        Just pour the filling in the premade pie crust (unbaked) and then bake the entire pie as the recipe states. I used a premade pie crust in this Pumpkin Pie Recipe if you want to see more details.

        Reply
    4. Faith says

      November 17, 2023 at 7:44 pm

      Can you make ahead and freeze this pie

      Reply
      • Lisa says

        November 20, 2023 at 2:41 pm

        Yes. After it is baked, and cooled completely, wrap in saran wrap fully several times. Then wrap in a layer of foil for extra protection. Freeze for up to a month, then when you want to eat, thaw in the refrigerator at least 12 hrs before hand.

        Reply
    5. Bob says

      September 23, 2022 at 8:43 am

      Is this a 9 inch or 10 inch pie?

      Reply
      • Lisa says

        September 26, 2022 at 5:12 pm

        This recipe is perfect for a 9inch pie dish, but can be spread out to a 10 inch if need be- just might be a little thinner.

        Reply
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