Chocolate Pumpkin Pie
OMG guys. We have been so busy basking in the joy that only a new puppy in the family brings, that I have not yet created the photo montage to our new FUR baby that I had expected. But don’t you worry. It’s coming. Tomorrow, I promise. If you need a look at him, check him out here.
In my hazy, sleep deprived state, I let my hubby choose what recipe I should post today. This was the hands down winner for him.
Pretty much the majority of what I have stashed for November are Thanksgiving centric recipes, and that includes lots of pies (I just love pie…). And when I decide that I am going to make you pie for Thanksgiving, I feel really compelled to give you something unique and special and worth serving to your family on a holiday.
Another perk to this pie is the ease. For anyone who is intimidated by pie crust, this recipe eliminates all of that. I just used ground up “famous” chocolate wafers for this. (Although, if you can’t find them- use oreos with no filling) Also I have to note that for years I haven’t been able to find these at my local store. I was worried that they had discontinued them or something- then the other day after years of scraping the filling out of oreos instead of these wafers, I just happened to find where most stores keep them. NOT in the cookie aisle, but in the baking aisle where they keep “instant graham cracker crumbs and things of that nature. It was so weird, and I was so nervous that it was some kind of fluke, so I bought them out and am currently hoarding them. Anyways- long story long- that is where you can find them. And when you grind them up- they will make an easy and PERFECT crust for this pie!
Plus the swirly combination of the chocolate and the creamy pumpkin is not only delicious but so incredibly beautiful and festive.
A wonderful choice for the holidays!
To make this Chocolate Pumpkin Pie:
Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan. In the bowl of a food processor, pulse together the chocolate cookies, sugar and salt until you have a fine crumb. Add the melted butter and pulse until the crumbs come together.
Transfer to a 9” pie pan. Press the crumbs down to make a packed down pie shell. (I used the bottom of a metal measuring cup for this.)
In the food processor, combine the ingredients for the filling and pulse until well combined.
Reserve one cup of the pumpkin filling in a small bowl. Pour the rest of filling into the chocolate cookie crust.
Add 2 tablespoons of the cocoa powder to the one cup of pumpkin pie filling and mix well to combine.
Drop the remaining one cup of chocolate pie filling in large blobs in different place on the pie.
Use a wooden skewer to gently drag the chocolate through the pumpkin, making a swirling effect with the batter.
Bake the pie for about 45 minutes. It will still seem slightly wiggly in the center, but will set up completely as it cools.
Slice and serve with fresh whipped cream.
Recipe: Chocolate Pumpkin Pie
- Chocolate Cookie Crust
- 9 ounces chocolate wafers (I used Nabisco “Famous” chocolate wafers)
- ¼ cup sugar
- 1 teaspoon kosher salt
- ½ cup melted butter
- • Pumpkin Pie Filling:
- • 1 15 ounce can pumpkin puree
- • 1 cup white sugar
- • 1 teaspoon cinnamon
- • ½ teaspoon ginger
- • ½ teaspoon salt
- • 2 eggs
- • 1 cup heavy cream plus 2 tablespoons
- • 2 tablespoons dark cocoa powder
- 1. Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan.
- 2. In the bowl of a food processor, pulse together the chocolate cookies, sugar and salt until you have a fine crumb.
- 3. Add the melted butter and pulse until the crumbs come together.
- 4. Transfer to a 9” pie pan. Press the crumbs down to make a packed down pie shell. (I used the bottom of a metal measuring cup for this.)
- 5. In the food processor, combine the ingredients for the filling and pulse until well combined.
- 6. Reserve one cup of the pumpkin filling in a small bowl. Pour the rest of filling into the chocolate cookie crust.
- 7. Add 2 tablespoons of the cocoa powder to the one cup of pumpkin pie filling and mix well to combine.
- 8. Drop the remaining one cup of chocolate pie filling in large blobs in different place on the pie.
- 9. Use a wooden skewer to gently drag the chocolate through the pumpkin, making a swirling effect with the batter.
- 10. Bake the pie for about 50 minutes. It will still seem slightly wiggly in the center, but will set up completely as it cools.
- 11. Slice and serve with fresh whipped cream.
Preparation time: 20 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 8
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Such an impressive looking pie, I love the contrasting swirls! Your new pup is adorable, I’ve been loving the IGs!
Your new puppy is absolutely adorable!! And this pie looks crazy good – love the swirl!
Amazing pie, Heather! Pumpkin + Chocolate = perfect combo!! 🙂
I made this amazing pie with a few tweaks for hubby on paleo!
Crust was chocolate graham crackers with no added sugar.
Substituted coconut sugar for the sugar and coconut cream for the cream.
It was the CHOSEN PIE THIS THANKSGIVING BY ALL.
That makes me so happy! Thank you Kim!
YES! This is my kind of pumpkin pie. The chocolate kind!! I love it Heather and enjoy that new puppy!
AMAZING!! I love the colors in this dessert. Yum!
Yes, and yes. This is stunning, Heather!
I was dying over your IG puppy pictures! So freaking cute.
And this pie! Love it. The swirl, the addition of the chocolate crust, everything. May just need to swap out the regular old pumpkin pie for this come T-day.
Thank you Laura! He seriously is SO FREAKING CUTE!!!
Such a pretty pie!
That is one delicious looking pie! My mom used to make a dessert using those cookies back in the sixties. Can’t wait for the puppy photos. I was praying for you guys in that crazy weather!
Oh thank You Vicki!! I said a few prayers myself during that storm! I can’t wait to introduce him tomorrow!
That looks amazing! Love the chocolate and pumpkin combo!
Heather, your desserts keep getting more & more playful, creative & amazing! This is so tempting 🙂
Thank you Marla! Just trying to keep it fresh!!
LOVE your new puppy!! he’s so so cute. makes me want a cavalier 🙂 this chocolate pumpkin pie is perfect to celebrate any holiday!
Interesting, and rather beautiful. Will have to try it. Thanks for the tip on how to find the “famous” dark chocolate wafers. When I was a little girl I used to hoard them to eat all by myself. In retrospect, I wonder why my parents never commented on their consistent disapearance. There is a Maida Heatter recipe to duplicate them, but I prefer the conveniece of just buying them.
This looks wonderful! I am having surgery the Monday before Thanksgiving and I need to make a dessert that I can make all components ahead of time and freeze so that i can thaw everything and bake it day of. might this recipe work for that?
I have a chocolate pecan pie bar (posting next week) that would be amazing, and if you have my book than the pecan caramel coconut bars would be amazing too. Those you can make, bake, cut and freeze and then just thaw that morning and they are perfect (seriously, I have sold so many books just because of that recipe!) They may not be as beautiful as a pie, but they are just as delicious and would make things VERY easy for you!
This is totally my kind of pie! And I can’t wait to see pics of the pup-exciting!
Can’t wait to see the puppy tomorrow! Until then I’ll be dreaming of this pie.
EEEEEK! I can’t wait to see more pics of the puppy! Until then, I will just feast my eyes on this beautiful pie!
Wow, the pie looks amazing, but the puppy is scrumptious!!
Glad we missed the storm this passed weekend. Soaked up some rays in LA for a 40th bday party. At least it is sunny in Seattle for now. Can’t wait to see more pics of the puppy!!!! …and your recipes. 🙂
What a gorgeous pie! Pinned!
can you deliver?!?
Looking at this pie might help get me ready, but now I really want to hek out this puppy!
Do you think we could sub evaporated milk (2%) for the cream?
what is “pumpkin pie filling” when I google “pumpkin pie filling” libby’s canned pumpkin comes up?
Hi Ami- it just means the chocolate pumpkin custard that you fill the cookie crust with.
My store keeps the chocolate wafers with the ice cream toppings and cones etc. – that is strange!
Hi Heather – I have to make this for Thanksgiving. Can it be made a day ahead, and do you serve it warm or room temp?
Keep it in the fridge Lisa- then serve at room temp.
I added the evaporated milk and the heavy cream..so then I had to double it, THEN I read farther and found that I added the Cocoa to soon. So in the end I made a totally different pie than you. Its in the oven now. Im so sad I wanted to swirl it!
Samantha- OH NO! I am sorry- (also I am so confused! the recipe doesn’t call for evaporated milk?) I too have been the victim of not reading all the way through on occasion, I hope that your pie still turns out delicious!
I made this pie for thanksgiving. It was delicious and it looked beautiful…but it didn’t set up so it was basically pudding in the middle. Great flavor and the crust was incredible but I will cook longer than 50 minutes next time.
This is a show-stopper of a pie!!!
I love how I don’t have to choose between chocolate & pumpkin with this dessert…..I can have both. Kind of like having my cake and eating it too =) I like how your blog focuses on allergy free recipes, since getting adult onset allergies (I blame it on having kids) certain foods really bring out the worst in my allergies. Hope to learn how to eat to prevent allergies more!!
Thank you so much Laura! I only wish all of my archives were allergy free too! But I am bringing you a pumpkin pie dessert on Friday for sure!!
I made this pie for Thanksgiving and it was a big hit – I think it was the best thing out of the 4 desserts I made. It was also the easiest – just putting everything in the food processor was a breeze. I will definitely make this again next year!
That makes me so happy Michele!!
Brilliant on so many levels! I love pumpkin and chocolate combination, it looks amazing and I`m sure that it will taste heavenly. I`ll definitely try this!
I made this recipe yesterday, it´s incredibly delicious, I´ve never made a pumpking pie using heavy cream, (i used evaporated milk or milk/cornstarch) and the difference is huge, specially combined with chocolate. My changes: used only 1/4 cup sugar and then I added 1 and 1/2 tbsp brown sugar to the cocoa dough. I used a self made vegetable oil crust spiced with cinamon and cocoa powder
dumb question, but does the whipping cream go in the pie or does it go in the filling?
It goes in the filling!
I’ve been making this pie for years. It is the best….BUT mine NEVER sets up in the middle. It’s like pudding. This year I even cooked it for 60 minutes and started to burn at edges. But still pudding in the middle after a full night in fridge. Any tips?
Allyse I am so sorry to hear that. I have not had this feedback and I am not sure what is going wrong! You could try an extra egg or add a tablespoon of cornstarch to make sure that it sets up
Two of my favorite flavors together and it looks so great!!!