Print
Chocolate Pumpkin Pie

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. Each bite brings you intense chocolate plus classic fall pumpkin pie goodness. Serve it hot or serve it cold - you can't go wrong! Bonus: If you use a gluten-free pie crust, the whole thing is gluten-free.

Course Dessert
Cuisine American
Keyword decadent dessert, holiday recipes, pumpkin pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 471 kcal

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
US Customary - Metric

Instructions

Flourless Chocolate Cake Instructions

  1. Combine the water, salt, sugar, and brown sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.

  2. Either in the top half of a double boiler or in a microwave oven, melt the chocolate.
  3. Pour the melted chocolate into the bowl of an electric mixer.
  4. Cut the butter into pieces and beat the butter into the chocolate, one piece at a time.
  5. Beat in the hot sugar-water.
  6. Slowly beat in the eggs and the egg white, one at a time.

  7. Spread the batter into the prepared pie crust.

Pumpkin Pie Instructions

  1. Preheat oven to 425 F.
  2. In a medium-sized mixing bowl, mix sugar, salt, cinnamon, ginger, nutmeg, and cloves.

  3. Mix in eggs.
  4. Mix in pumpkin.
  5. Mix in evaporated milk.
  6. Pour over the chocolate layer of the pie.

  7. 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.
  8. 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.
  9. 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

  1. Preheat oven to 350 F.

  2. Place pecan halves on a cookie sheet lined with parchment paper.

  3. Bake for five minutes or until lightly toasted.

  4. Chop chocolate into small pieces and melt in a double-boiler or in the microwave in twenty second increments, stirring after each increment.

  5. 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.

  6. Decoratively arrange pecans on top of the pie before serving.

Recipe 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.