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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 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 10
Calories 410kcal
Author Lisa


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


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 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)
    Melted chocolate
  • 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)
    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 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.
    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



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.


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