Chocolate Pumpkin Pie
Each bite of this double-layer pumpkin pie brings you intense chocolate plus classic fall pumpkin pie goodness. It consists of a layer of a pumpkin layer and a layer of chocolate cake resting on a flaky pie crust!
To make the pie, use any store-bought or homemade pie crust. (I absolutely adore this this crust.) Top it with chocolate cake batter.
Then, top the chocolate cake batter with pumpkin pie batter.
Place the pie on top of a cookie sheet (always a safe thing to do in case anything spills or overflows) and bake for 15 minutes.
Lower the oven temperature and bake for another 30 minutes.
You’ll know the pie is done when the pumpkin layer has a skin (if you touch it, your finger doesn’t go right through it like a liquid) and, if you shake the pan, the pie is just a little jiggly, like jello.
Remove from the oven but keep the pie on the hot cookie sheet and let the whole thing cool for at least 30 minutes before decorating.
Did you happen to notice that in the photo of the baked pie, the chocolate is at the top, not the bottom?
During the bake, the chocolate layer will magically float to the top, leaving the pumpkin layer at the bottom. It’s a fun surprise!
Decorating
There are many different ways to decorate this pie:
- chantilly cream
- additional pieces of pie crust cut into fall shapes
- dulce de leche drizzle
- chocolate ganache
- chocolate leaves
- edible flowers
I decorate mine with toasted pecans dipped in melted chocolate and sprinkles.
Chocolate Pumpkin Pie
Ingredients
Flourless Chocolate Cake Ingredients
- 2 tablespoons water
- pinch salt
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 4 ounces dark chocolate
- 1/4 cup unsalted butter room temperature
- 2 large eggs beaten
- 1 large egg white
- 1 pie crust for a 9" deep dish pie unbaked
Pumpkin Pie Ingredients
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 large eggs
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
Chocolate-Covered Pecans Ingredients
- 60 pecan halves
- 2 ounces chocolate
- sprinkles to taste
Instructions
Flourless Chocolate Cake Instructions
- Combine the water, salt, sugar, and brown sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven, melt the chocolate.
- Pour the melted chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, one piece at a time.
- Beat in the hot sugar-water.
- Slowly beat in the eggs and the egg white, one at a time.
- Spread the batter into the prepared pie crust.
Pumpkin Pie Instructions
- Preheat oven to 425 F.
- In a medium-sized mixing bowl, mix sugar, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix in eggs.
- Mix in pumpkin.
- Mix in evaporated milk.
- Pour over the chocolate layer of the pie.
- Place pie on top of a cookie sheet (always a safe thing to do in case anything spills or overflows) and bake for 15 minutes.
- Lower the oven temperature to 350 F and bake for another 30 minutes or until the pumpkin layer has a skin (if you touch it, your finger doesn't go right through it like a liquid) and, if you shake the pan, the pie is just a little jiggly, like jello.
- Remove from the oven but keep the pie on the hot cookie sheet and let the whole thing cool for at least 30 minutes before decorating.
Chocolate-Covered Pecans Instructions
- Preheat oven to 350 F.
- Place pecan halves on a cookie sheet lined with parchment paper.
- Bake for five minutes or until lightly toasted.
- Chop chocolate into small pieces and melt in a double-boiler or in the microwave in twenty second increments, stirring after each increment.
- Dip half of each pecan half into melted chocolate, then dip in sprinkles and place back on parchment to dry. Tip: Only put a small amount of sprinkles in the bowl at a time. Once they get too much chocolate on them from multiple dips they won't stick to the nuts anymore and you will need to replenish.
- Decoratively arrange pecans on top of the pie before serving.
Notes
- chantilly cream
- additional pieces of pie crust cut into fall shapes
- dulce de leche drizzle
- chocolate ganache
- chocolate leaves
- edible flowers
Nutrition
I love the combination between chocolate and pumpkin! Thank you for the delicious recipe!
Really? The chocolate floats to the top? That’s magic and a lot of fun. I’m going to share this with my daughter, I think she would get a kick out of this. Love the chocolate and pumpkin pie idea. Thanks for this!
I know. Crazy, right?!
It was good, but chocolate layer did not rise to top. Also it took a lot longer to bake for the pumpkin to be set enough.
I have never had chocolate pumpkin pie but it looks and sounds Fabulous! Love the extra attention to the pecan topping.
What a great mash-up of my favourite flavours!
This pie needs to be added to my dessert menu this Holiday season! It looks so good!
What a brilliant idea to combine chocolate and pumpkin flavors in a pie. Sounds sooo good.
Ooh this sounds so good Stef. We’re all chocoholics in my family and love pumpkin pie too. This should get rave reviews on Thanksgiving.
Let me know how it goes. I’ve been totally enjoying it!
Oh my, I ‘ll have to make this for one of my friends, she loves chocolate pumpkin pie.
Hope she loves it!