Chocolate Pumpkin Pie: the chocolate lover’s ultimate autumn pie recipe

Pumpkin pie and chocolate are an unexpected match made in heaven, so if you're looking to switch things up at Thanksgiving or your next holiday party, this easy-to-make chocolate pumpkin pie is perfect for you. Made with a buttery chocolate cookie crumb crust, traditional spiced pumpkin pie filling, and a thick layer of rich chocolate ganache, chocolate pumpkin pie is sure to be a huge hit with all of your guests.

Creamy, decadent, and hard to resist, this is the ultimate seasonal dessert to make this autumn and winter just like pumpkin pie, whether it's for a holiday gathering or simply because it's so delicious!

Top Tips for Making the Best-Ever Chocolate Pumpkin Pie

Use room-temperature ingredients to make your pumpkin pie.

Make sure you use pumpkin puree, not pumpkin pie filling. They're two very different ingredients.

Use any combination of milk and dark chocolate you prefer. White chocolate would be delicious with this recipe as well.

You can use crushed chocolate wafer cookies instead of chocolate cookie crumbs to make your pie crust. You can crush them by putting the cookies in a ziplock bag and rolling over them with a rolling pin.

Either fresh or canned pumpkin puree works for this recipe.

How to Store Chocolate Pumpkin Pie

Once cooled, wrap and store your pie in the fridge. Enjoy within four days.

Can You Freeze Chocolate Pumpkin Pie?

You sure can! Chocolate pumpkin pie lasts up to 1 month when wrapped and frozen.

How to Make Chocolate Pumpkin Pie

Preheat your oven to 350°F. Grease a pie pan with cooking spray.

Combine butter and cookie crumbs in a bowl.

Once the crumbs are completely coated with butter, put them in the pie pan. Gently but firmly press the crumb mixture into the bottom and up the sides of the pan. Bake for 5 minutes, then remove from the oven and set on a cooling rack.

While the pie crust is cooling, beat sugar and cream cheese in a bowl until smooth.

Mix in one egg at a time at low speed.

Add in vanilla, pumpkin spice, and salt.

Add the pumpkin puree.

Mix well.

Transfer the pumpkin mixture to the pie crust.

Bake for 40 minutes or until the pie has just set. Take it out of the oven and cool the pie on a rack for 1 hour.

Once the pie has cooled, combine the cream and chocolate chips in a microwave-safe bowl. Microwave for 30 seconds to 1 minute or until the chocolate melts. Stir well to combine, then let the ganache cool for 5 minutes.

Pour the chocolate ganache over the top of the pie. Place the pie in the fridge uncovered for at least 1 hour to set. Cover, then chill for another 2 hours up to overnight.

For the drizzle, combine the cream and chocolate chips in a microwave-safe bowl. Microwave for 30 seconds to 1 minute until melted. Stir well, then drizzle over the top of the pie. Place the pie in the fridge for 30 minutes so the chocolate can set.

Slice, serve and enjoy!

Notes

Use a 9-inch pie pan to make your pumpkin pie.