This Chocolate Pumpkin Pie is a rich, decadent twist on a fall classic that combines silky pumpkin filling with deep chocolate flavor. It's the perfect dessert for holiday tables or anytime you're craving something cozy and indulgent.
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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.
Why This Recipe Works
- Unique: A fun spin on traditional pumpkin pie with chocolatey depth.
- Creamy: Smooth, custard-like filling that melts in your mouth.
- Festive: Perfect for Thanksgiving, Friendsgiving, or fall gatherings.
For more delicious pies, be sure to try my Caramel Pear Pie, French Silk Pie, Apple Pie Filling, Lemon Meringue Pie with Graham Cracker Crust, and this Chocolate Pudding Pie!
What Goes Into This Recipe
Graham Cracker Crust: This is very simple to make and pairs wonderfully with the chocolate pumpkin filling. You can also use a store-bought graham cracker crust if that's more your style.
Semi-Sweet Chocolate Chips- Semi-Sweet are the perfect balance of sweet chocolate but not too sweet.
Sugar: White Sugar and Brown Sugar are a wonderful combo of flavors.
Pumpkin Puree: I like to use canned pumpkin puree just for ease of use and consistency, but you can use homemade puree, too.
Evaporated Milk: This helps give the perfect creamy consistency to the filling.
Spices: I use pumpkin pie spice and extra cinnamon for a touch of added flavor.
How to Make Graham Cracker Crust:
- Step 1: In a food processor- or a ziplock baggie- crush your graham crackers.
- Step 2: Combine crushed graham crackers, melted butter, sugar, and salt.
- Step 3: Press graham cracker mixture firmly into the pie dish.
- Step 4: Bake crust until golden brown, ~15 minutes.
How to Make Chocolate Pumpkin Pie?
- Step 5: Melt your chocolate chips and butter in the microwave (use 50% power).
- Step 6: In a medium bowl, mix together sugar, cinnamon, salt, and pumpkin pie spice.
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- Step 7: 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.
- Step 8: Carefully pour the filling into the graham cracker crust.
- Step 9: Bake until the pie is set on the edges and still has a slight jiggle in the middle. Let the pie cool to room temperature.
Expert Chocolate Pumpkin Pie Tips
Melting Chocolate in a Microwave: In a microwave-safe dish, combine the chocolate chips and butter. Microwave at 50% power for 30 seconds, stir, and repeat until nice and smooth.
Homemade Pumpkin Pie Spice: To make your own, combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ 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).
Crust Alternatives: If you don't want to use a graham cracker crust, you can either use a store-bought pie crust or my flaky pie crust found on my caramel pear pie recipe!
Fully Cooked:
Frequently Asked Questions
After 55 minutes (15 minutes at 425° and then 40 minutes at 350°), check to see if the top of the pie is a complete dome.
If not- if there is still an indent in the center, bake for another 2-3 minutes and recheck the pie. Once the entire pie looks domed, it is done baking!
When the pie cools to room temperature, it will slowly sink back down.
If your house is pretty cold, try letting the pie come to room temperature in the oven with the oven door open or cracked. This way, the pie will come to room temperature a little slower.
Yes! Bake it a day in advance, let it cool completely, and store it in the fridge until ready to serve.
Cover the pie loosely with foil or plastic wrap and refrigerate for up to 4 days. Serve chilled or let it come to room temperature before eating.
You can-wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
More Related Recipes
If you like this recipe, make sure to check out all my delicious Thanksgiving recipes, and don't miss Mini Apple Cobbler Crumb Cakes, Sweet Potato Cupcakes with Brown Sugar Buttercream, White Chocolate Cheesecake, and this Easy Pumpkin Bread.
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Video
Chocolate Pumpkin Pie
Ingredients
Graham Cracker Crust
- 13 graham crackers
- 3 tbs brown sugar
- 6 tbs unsalted butter softened
- 1 teaspoon salt
Chocolate Pumpkin Pie filling
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup unsalted butter half a stick
- 3 large eggs
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 15 oz pumpkin puree 1 can
- 12 oz evaporated milk 1 can
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 unsalted butter, 1 teaspoon salt
- Firmly press the mixture into the pie dish, along the bottom and up the sides.
- Bake for 15 minutes, then remove the dish from the oven and set it aside.
Chocolate Pumpkin Pie Filling
- Preheat the oven to 425°F 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 ½ cups semi-sweet chocolate chips, ¼ cup unsalted butter
- In a medium bowl, mix sugar, cinnamon, salt, and pumpkin pie spice. *¼ cup granulated sugar, ¼ cup brown sugar, ½ teaspoon cinnamon, ½ teaspoon salt, 2 teaspoon pumpkin pie spice
- 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 thoroughly combined.3 large eggs, 15 oz pumpkin puree, 12 oz evaporated milk
- Pour the mixture into the graham cracker crust.
- Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F and bake for 40-50 minutes more. 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 somewhat domed. If there is still an indentation in the middle of the pie after baking for another 2-3 minutes, then recheck it.
- Once done, remove from oven and let cool at room temperature.
Notes
- *Graham Crackers: You can use a food processor or stick the graham crackers in a Ziploc bag and crush them by hand (or with a rolling pin).
- *Melting Chocolate: You can also use a double-boiler method to melt the chocolate chips and butter.
- *Homemade Pumpkin Pie Spice: If you don't have pumpkin pie spice, make your own! To make your own, combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ 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).
- *Filling: You can also mix this in a stand mixer or with a hand-held mixer.
- Make Ahead: Bake it a day in advance, let it cool completely, and store it in the fridge until ready to serve.
- Storage: Cover the pie loosely with foil or plastic wrap and refrigerate for up to 4 days. Serve chilled or let it come to room temperature before eating.
- Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Andrea Williams says
I’m wondering how this would taste without the pumpkin pie spice ?
Lisa Killian says
The pie spice compliments the pumpkin but it will still be tasty without it. If you don't have pie spice you can make your own as a combo of cinnamon, nutmeg, allspice, and ginger. If you try it let me know how it goes!
Alicia says
I don’t have evaporated milk. What would be a good substitute? It looks delicious and I’m excited to try it.
Lisa says
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!
Pamela says
Do you use salted or unsalted butter for your graham cracker crust?
Lisa Killian says
For the crust, it doesn't really matter. I tend to use unsalted because that's what I always have on hand, but salted will work fine. If you use salted, feel free to omit the salt from the crust ingredients.
Virginia Reed says
Definitely too much filling for a 9” pie crust. I had a lot left over
Marigold says
If using a premade ‘traditional’ crust, what’s the baking time? Does it stay the same? Thanks in advance.
Lisa says
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.
Faith says
Can you make ahead and freeze this pie
Lisa says
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.
Bob says
Is this a 9 inch or 10 inch pie?
Lisa says
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.