chocolate pumpkin pie
Why settle for pumpkin pie when you can have CHOCOLATE pumpkin pie? This pie recipe takes the classic to the next level with a graham cracker crust and a smooth ganache topping along with a drizzle of melted milk chocolate. Every bite is the silky-spiced pumpkin pie you know and love with a kiss of decadent chocolate as a bonus. I’m making room on my holiday dessert table for this pie, and I think you should, too.
Chocolate Pumpkin Pie Recipe
I hereby declare that no Thanksgiving henceforth shall be without this chocolate pumpkin pie at the table. We are a pro-pumpkin pie family, but now I’m going to have to always level up the traditional dessert because I know what this tastes like and there is no going back. This pie is everything you know and love when it comes to the classic pumpkin treat, but we’ve added a thick graham cracker crust (easier and tastier than a regular pie crust for pumpkin pie, IMHO) and a silky-smooth topping of rich ganache and milk chocolate. You can probably hear my belly growling from here. If you’re ready to level-up your pie game this holiday season, you’ve come to the right place.
If you are a fruit lover, make this Cherry Pie!
Ingredients for Chocolate Pumpkin Pie
Here is what you need to make this magic happen:
- Graham crackers, either full sheets or already crushed
- Granulated sugar
- Butter, for binding the crust and for flavor
- Pumpkin puree (not pumpkin pie filling, which already has all the spices, etc. in it)
- Eggs, for binding
- Ground cinnamon, ginger and nutmeg for the classic spiced flavor of pumpkin pie
- Salt, to bring out the flavors
- Evaporated milk, for sweetness and creaminess
- Heavy cream, for the ganache
- Semisweet chocolate, also for the ganache
- Milk chocolate chips, for melting/drizzling on top
How to Make Chocolate Pumpkin Pie
How do you make a chocolate pumpkin pie? It’s basically the same method as making a traditional pumpkin pie, but you top it with a drippy ganache and melted milk chocolate (you’re welcome). Let’s break it down into steps (remember to always scroll to the bottom of the post for the FULL recipe and instructions!):
- Step One: Make the graham cracker crust. Combine graham cracker crumbs, sugar and melted butter in a bowl, then firmly press the mixture into a 9-inch deep-dish pie plate. Bake the crust at 350°F for 8-10 minutes or until just set. Cool 10 minutes.
- Step Two: Make the pie filling. Whisk together all the pumpkin pie filling ingredients (pumpkin, sugar, eggs, spices, salt and evaporated milk), then pour it into the pie crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for another 35-45 minutes or until the edges of the filling are set and the center is slightly jiggly (but not loose). Cool the pie completely on a cooling rack for about 2 hours.
- Step Three: Make the toppings. Heat the heavy cream, then pour it evenly over the semisweet chocolate and stir until a smooth glaze forms. Let it sit for about 10 minutes to cool and firm up a bit, then pour and spread over the top of the cooled pie. Refrigerate until just set, then top with a drizzle of melted milk chocolate. ENJOY.
A Note About Chocolate Ganache
I’ve made a lot of homemade ganache in my day, and it’s one of the easiest ways to take a dessert from good to grand with little effort! That said, there are a few ways to ensure you have the best ganache possible for the job:
- Use high-quality chocolate chips, such as Ghirardelli, or use semisweet chocolate bars, chopped into very small pieces. If you use cheaper chocolate chips, the ganache may end up grainy.
- Heat the heavy cream to just below boiling. You don’t want to boil/scald the heavy cream, but you want it hot enough to melt the chocolate completely.
- Let it set at room temperature or in the fridge. Either way works, but if you want to keep your ganache super-shiny, I recommend letting it cool at room temperature. This will take longer (about 2 hours), but it looks real pretty. Otherwise, you can refrigerate your ganache and it will set within 30 minutes to 1 hour.
More Perfect Pie Recipes For Thanksgiving
- dulce de leche pumpkin pie
- black-bottom sweet potato pudding pie
- dutch caramel apple pie
- cranberry crumble pie
- mississippi mud pie
A dense, decadent pumpkin pie is baked with a thick, buttery graham cracker crust and topped with silky ganache and a drizzle of melted milk chocolate. This is your new favorite way to serve pie at the holidays!
For the graham cracker crust:
- 12 full sheets graham crackers (1 1/2 cups crumbs)
- 1/3 cup granulated sugar
- 6 tablespoons melted butter
For the pumpkin pie:
- 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 can (12 oz) evaporated milk
For the topping:
- 1/2 cup (3 oz) semisweet chocolate, finely chopped, or high-quality chocolate chips
- 1/4 cup heavy cream
- 1/4 cup milk chocolate chips
- Preheat your oven to 350°F. First, make the graham cracker crust: In the bowl of a food processor, pulse graham crackers to a very fine crumb. Add to a medium bowl along with 1/3 cup sugar and melted butter; stir with a spatula until combined. Using the bottom and sides of a measuring cup or with your fingers, press the graham cracker mixture firmly and evenly into the bottom and sides of a 9-inch deep dish pie plate. Bake for 8 to 10 minutes or until crust is lightly golden and just set; set aside to cool for 10 minutes. Increase oven temperature to 425°F.
- Meanwhile, make the pumpkin pie filling: In a large bowl, whisk together pumpkin puree, eggs and 3/4 cup sugar until combined. Add cinnamon, ginger, nutmeg and salt; whisk to combine. Whisk in evaporated milk until incorporated.
- Pour filling into slightly cooled crust.* Bake pie at 425°F for 15 minutes; reduce oven temperature to 350°F, and bake for 35 to 45 minutes more or until the filling is set along the edges and only slightly jiggly in the center. Cover the crust during baking if it’s getting too brown.
- Transfer baked pie to a cooling rack to cool completely, about 2 hours. Once cooled, make the topping: Add semisweet chocolate to a medium bowl. Pour heavy cream into a microwave-safe measuring cup; microwave on High 30 seconds or until very hot but not yet boiling. Pour hot cream over chocolate in bowl; stir with a spatula until the mixture is smooth. Set aside for 10 minutes to cool and thicken.
- Pour and spread cooled ganache topping over top of cooled pie to within 1/2-inch of the edges. Refrigerate 30 minutes, uncovered, or until ganache is set.
- Add milk chocolate chips to a small, microwave-safe bowl. Microwave on High 30 seconds; stir, then continue to heat on High in 10-second intervals, stirring after each, until chocolate is melted and smooth. Use a spoon or piping bag to drizzle chocolate over pie. Serve immediately, or allow chocolate to set before serving.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- *Depending on the size of your pie plate and how thick your graham cracker crust is, you might not use all of the pumpkin pie filling. Just fill the pie up to the edges of the crust without flowing over.
Keywords: deep dish pumpkin pie, graham cracker crust, chocolate ganache, milk chocolate drizzle