Just when you thought the classic pumpkin pie couldn’t get better, this Chocolate Pumpkin Pie with chocolate pie crust will soon be your family’s favorite pie for the holidays!
This is the time of year where life seems to whizz right by. Between soccer, scouts, school and numbers other activities, I am barely keeping my head afloat.
We survived Halloween and heading full force into Thanksgiving. Apparently I’m hosting the meal this year, so I better get to work!
I am definitely of the opinion that everything tastes better with chocolate. So it should taste doubly better (is that a word?) if you double the chocolate, right?
Why this recipe is so great
Last week I shared my Raspberry Chocolate Galette, with the chocolate pie crust. Today I am using that same pie crust for my Double Chocolate Pumpkin Pie.
Pumpkin pie is a HUGE family favorite in my house. One pie barely lasts 24 hours with my crew. The minute pumpkin is in season, we start noshing on pumpkin pie. Who can wait for Thanksgiving to indulge?
This pie combines two of my family’s favorite desserts: pumpkin pie and chocolate. It might seem like an odd combination, but they really do pair beautifully together.
It’s a great twist to the usual pumpkin pie and it makes a stunning looking pie. I garnished it with another fall favorite, pomegranate arils. It really is a gorgeous and delicious pie.
See my Chocolate Pumpkin Pie Web Story for a quick visual guide to making this recipe.
Ingredients you need
Chocolate Pie Crust Ingredients:
- Unsweetened cocoa powder: I have use both regular or dark chocolate cocoa powder. Choose a high quality powder for best flavor.
- Extra virgin olive oil: If you’ve read my blog before, then you learned your lesson on how to bake with olive oil. This crust uses olive oil for the fat and not butter or lard. I bake exclusively with olive oil. Choose a mild flavored oil unless you like the peppery tones.
- Pantry staples: All purpose flour, granulated sugar and salt.
Pie Filling
- Pumpkin purée: I have made this pie both with homemade or canned pumpkin purée, both work fine.
- Eggs: Large eggs are the standard in baking.
- Heavy cream: I use heavy whipping cream.
- Chocolate chips: You can use semi-sweet or dark chocolate chips or chop from a chocolate bar. Choose a high quality chocolate for best flavor.
- Pantry staples: Light brown sugar, corn starch, cinnamon, ginger, nutmeg and ground cloves.
Step-by-step directions
1. To start the pie crust, whisk together flour, cocoa powder, sugar and salt in a large bowl with a fork or whisk.
2. Using a rubber spatular, mix in olive oil. When baking with oil, always add the olive oil before other liquids.
3. Stir in water until dough forms together. Do no over mix.
4. Transfer chocolate dough to a silicone mat and gently knead into a round disk. If you do not have silicone mats, you can also use parchment paper. Place another silicone mat over the dough and roll into a 12-inch circle, approximately 1-2 centimeters thick.
6. Carefully lift silicone mat holding the galette dough, turn upside down and gently place in 9-inch pie pan. Working slowly and carefully, press dough into pie pan, crimping the ends as you desire, removing excess dough as needed.
7. To make the pie filling, whisk together pumpkin, eggs and brown sugar in a large bowl until combined.
8. Whisk in cornstarch, cinnamon, ginger, nutmeg, cloves and salt.
9. Whisk in heavy cream until combined.
10. Reserve ½-cup of pumpkin pie batter in a small bowl and whisk in melted chocolate.
11. Place prepared pie pan on a baking sheet and slowly pour plain pumpkin batter into the pie shell.
12. Using a spoon drizzle chocolate pumpkin batter in random swirls into the pumpkin batter. You can also use a knife or toothpick to mix the swirls together.
13. Bake at 375ºF until the center of the pie is set, when a toothpick inserted in the center comes out clean, 50-60 minutes. Allow pie to cool at least 3 hours prior to serving to completely set. You can also refrigerate pie over night and serve the next day.
Expert Tips and Recipe FAQS
My husband is still a classic pumpkin pie enthusiast, not so much a chocolate fan. So I will make him a plain pumpkin pie for Thanksgiving. But the rest of us will be thoroughly enjoying this Double Chocolate Pumpkin Pie!
Serve your chocolate pumpkin pie plain with:
- Pomegranate arils
- Whipped cream
- Vanilla ice cream
- Drizzle of chocolate ganache
If you are making your own homemade pumpkin purée, those small sugar pie pumpkins are the best choice. You can also use some of the rustic looking pumpkins like Cinderella pumpkins. Read this to learn how to make your own pumpkin purée.
Yes, you can freeze chocolate pie dough before it is baked. Form it into a disk once mixed then wrap tightly with plastic wrap. Use dough within 1-3 months. You can also place it in the pan pan, wrap tightly and then freeze. But be careful with freezer burn, so I suggest using it within a month once frozen.
Once baked, store leftover pie in the refrigerator. Keep it covered and it should keep in the refrigerator for 3-4 days. You can also wrap tightly and store in the freezer for up to one month.
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Chocolate Pumpkin Pie with Chocolate Pie Crust
Just when you thought the classic pumpkin pie couldn’t get better, this Chocolate Pumpkin Pie with chocolate pie crust will soon be your family’s favorite pie for the holidays!
Ingredients
- 1 ⅔ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 2 TBS granulated sugar
- 1 teaspoon salt
- ½ cup extra virgin olive oil
- ¼ cup water
- 2 cup pumpkin purée
- 3 large eggs
- 1 cup light brown sugar, packed
- 1 TBS cornstarch
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 ½ cup heavy cream
- 1 ½ oz dark chocolate chips, melted
Instructions
- Preheat oven to 375ºF.
- In a large bowl, whisk together flour, cocoa powder, sugar and ½ teaspoon salt.
- Using a rubber spatular, mix in olive oil.
- Stir in water.
- Transfer chocolate dough to a silicone mat and gently knead into a round disk. If you do not have silicone mats, you can also use parchment paper.
- Place another silicone mat over the dough and roll into a 12-inch circle, approximately ½ centimeter thick.
- Carefully lift silicone mat holding the galette dough, turn upside down and gently place in 9-inch pie pan.
- Working slowly and carefully, press dough into pie pan, crimping the ends as you desire, removing excess dough as needed.
- In a medium-sized bowl, whisk together pumpkin, eggs and brown sugar until combined.
- Whisk in cornstarch, cinnamon, ginger, nutmeg, cloves and ½ teaspoon salt.
- Whisk in heavy cream until combined.
- Reserved ½-cup of pumpkin pie batter in a small bowl and whisk in melted chocolate.
- Place prepared pie pan on a baking sheet and slowly pour pumpkin batter into the pie shell.
- Using a spoon drizzle chocolate pumpkin batter in random swirls into the pumpkin batter. You can also use a knife or toothpick to mix the swirls together.
- Bake until the center of the pie is set, when a toothpick inserted in the center comes out clean, 50-60 minutes.
- Allow pie to cool at least 3 hours prior to serving to completely set. You can also refrigerate pie over night and serve the next day.
Notes
Serving Suggestions: Serve alone, with pomegranate arils, whipped cream or some vanilla ice cream.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 449Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 96mgSodium: 273mgCarbohydrates: 47gFiber: 3gSugar: 25gProtein: 6g
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