Chocolate Pumpkin Pie - Double Layer Pumpkin Pie Recipe
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Chocolate Pumpkin Pie

Chocolate pumpkin pie is the pumpkin pie for chocolate lovers. Each bite of this double-layer pumpkin pie brings you intense chocolate plus classic fall pumpkin pie goodness.

Chocolate Pumpkin Pie

What Makes This Chocolate Pumpkin Pie Special

  • A layer of flourless chocolate cake – Chocolate and pumpkin go so well together and you can’t beat flourless chocolate cake for rich chocolate flavor.
  • A layer of classic pumpkin pie – It’s moist, sweet, and perfectly spiced.
  • A topping of chocolate-dipped toasted pecans for a little crunch – Most pumpkin pies don’t have any texture variation and just a little bit of crunch in the pie adds textural interest.

How to Make Double Layer Pumpkin Pie

To make the chocolate pumpkin pie, spread a layer of flourless chocolate cake batter onto a pie crust. You can use any store-bought or homemade pie crust. (I absolutely adore my vegan pie crust even in non-vegan recipes.)

Chocolate Pumpkin Pie
Then, you top the chocolate cake batter with pumpkin pie batter.

Chocolate Pumpkin Pie
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.

Chocolate Pumpkin Pie
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!

How to Decorate Pumpkin Pie

There are many different ways to decorate pumpkin pie:

This chocolate pumpkin pie is decorated with toasted pecans dipped in melted chocolate and sprinkles.

Chocolate Pumpkin Pie

The Best Chocolate to Use

I like to use dark chocolate in the pie itself, but use a different chocolate for the chocolate-covered nuts.

One of my favorite chocolates to use for the nuts is salted caramel chocolate. It’s such a great complementary flavor.

Milk Chocolate

I like using these bars for the chocolate-covered pecans.

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Chocolate Pumpkin Pie
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5 from 11 votes

Chocolate Pumpkin Pie

Chocolate pumpkin pie is the pumpkin pie for chocolate lovers. It's a traditional pumpkin pie baked right on top of a layer of flourless chocolate cake.
Course Dessert
Cuisine American
Keyword chocolate pumpkin pie, flourless chocolate cake, pumpkin pie recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 471kcal
Author Stef

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 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

The flourless chocolate cake recipe is one that I've been using for years from Allrecipes. The pumpkin pie recipe is the classic recipe from Libby's.
The layers will flip-flop during baking so the chocolate layer will end up on the top. 
If you don't want to decorate with pecans, you can also decorate with:

Nutrition

Nutrition Facts
Chocolate Pumpkin Pie
Amount Per Serving
Calories 471 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g65%
Cholesterol 109mg36%
Sodium 323mg13%
Potassium 417mg12%
Carbohydrates 53g18%
Fiber 4g16%
Sugar 36g40%
Protein 9g18%
Vitamin A 8670IU173%
Vitamin C 3.1mg4%
Calcium 160mg16%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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11 comments on “Chocolate Pumpkin Pie”

  1. Tonisays:

    Oh my, I ‘ll have to make this for one of my friends, she loves chocolate pumpkin pie.

  2. 5 stars
    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.

  3. Sonalsays:

    5 stars
    What a brilliant idea to combine chocolate and pumpkin flavors in a pie. Sounds sooo good.

  4. 5 stars
    This pie needs to be added to my dessert menu this Holiday season! It looks so good!

  5. Jorisays:

    5 stars
    What a great mash-up of my favourite flavours!

  6. Jennifersays:

    5 stars
    I have never had chocolate pumpkin pie but it looks and sounds Fabulous! Love the extra attention to the pecan topping.

  7. Tinasays:

    5 stars
    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!

  8. pikbeesays:

    5 stars
    I love the combination between chocolate and pumpkin! Thank you for the delicious recipe!

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