Chocolate Pumpkin Pie

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

Course Dessert

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 410kcal

Author Lisa

Ingredients

Graham Cracker Crust

13 graham crackers
3 tbs brown sugar
6 tbs softened butter
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
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)
Firmly press the mixture into the pie dish, along the bottom and up the sides.
Bake for 15 minutes then remove from oven and set aside.

Chocolate Pumpkin Pie Filling

Preheat 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 together sugar, cinnamon, salt and pumpkin pie spice. * (¼ cup granulated sugar, ¼ cup brown sugar, ½ teaspoon cinnamon, ½ teaspoon salt)
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.
Pour the mixture into the graham cracker crust.
Bake for 15 minutes at 425° then reduce oven temperature to 350° 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.
Once done remove from oven and let cool at room temperature.
Top with whipped cream and enjoy!

Video

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 don’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 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).

*You can also mix this in a stand mixer or with a hand-held mixer.

Nutrition