Chocolate Pumpkin Pie

4.53 from 76 votes

This Chocolate Pumpkin Pie is creamy, rich, and festive—a cozy fall dessert that combines two classics into one irresistible treat.

Prep Time5

Cook Time55

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 410kcal

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.

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.

Tips and Tricks

*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.