The final component of my Thanksgiving dinner was perhaps the most important part, the dessert, and this year I wanted to try something a little new, a chocolate pumpkin pie. Pumpkin pie is often the dessert of choice for Thanksgiving and since chocolate and pumpkin go so well together I was thinking that a chocolate pumpkin pie would be amazing! At first I was just planning on simply mixing chocolate into a regular pumpkin pie recipe but a quick search on the web led me to this triple chocolate pumpkin pie recipe and with three kinds of chocolate I was thinking that it would have to be at least three times as good!
This pumpkin pie uses a pretty basic graham cracker crumb crust with some pumpkin spices mixed in, though you could easily add some cocoa powder to the crust to get a fourth form of chocolate into the mix. The first chocolate comes in the form of a layer of bittersweet chocolate on the crust that is topped with the semisweet chocolate pumpkin pie and the final chocolate comes in the form of a milk chocolate drizzle that is added just before serving. This triple chocolate pumpkin pie is pure chocolaty decadence at its best!
Well that slice did not survive the photo shoot!
Triple Chocolate Pumpkin Pie
A pumpkin pie with not one but three kinds of chocolate!
ingredients
- 2 cups graham cracker crumbs (about 16 crackers)
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 tablespoons packed light-brown sugar
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
- 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
- 4 tablespoons unsalted butter, cut into small pieces
- 1 can (15 ounce) solid-pack pumpkin
- 1 can (12 ounce) evaporated milk
- 3/4 cup packed light-brown sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 ounce milk chocolate, melted
directions
- Mix the graham cracker crumbs, butter, sugars, salt, cinnamon and ginger, press the mixture into the bottom of a 9 inch pie plate and bake in a preheated 350F/180C oven until lightly golden brown, about 8-10 minutes.
- Sprinkle the bittersweet chocolate over bottom of crust, return to oven until it melts and spread it in a thin layer over the bottom of the crust.
- Melt the semisweet chocolate and butter in a double boiler until smooth and set aside.
- Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
- Mix in 1/3 of the pumpkin mixture into the chocolate and then mix in the rest.
- Pour the mixture into the pie plate and bake in a preheated 325F/170C oven until the center is set but still jiggly, about 50-60 minutes.
- Let cool, refrigerate overnight and drizzle the milk chocolate on just before serving.
Sounds purely decadent! I'll have to try this!!
http://theoccasionalindulgence.blogspot.com/
Holy geez, YES. I've been looking for something just like this! I'm entirely too excited about this. Thank you! 🙂
That looks so good! Must try making.
Pumpkin and chocolate sound great together! Yum! 🙂
This pie is a pure beauty! Lovely recipe 🙂
That is one fantastic looking pie! Definitely on my list for Thanksgiving dinner.
About how long do you bake pie? I need an approximation I am not a baker. Thanks
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Hi Kevin,
What a wonderful pics of Triple Chocolate Pumpkin Pie you have here.
Perhaps you're interested to submit your food photos on a food photography site that has tagline "Food Photography that will make you hungry" :)
http://www.foodporn.net
It's free to submit, free to join, and a lot of members can enjoy your creation!
I'm always looking for new pumpkin pie variations for the big day…and this sounds AMAZING. You can't go wrong with triple chocolate…you just can't.
OMG!!! That looks divinely heavenly!!!! Please give me a piece. hahaha. I am drooling over your photographs.
Lee: You bake it for 50-60 minutes. Good catch on that! I updated the recipe. Thanks!
Is it ok to make ahead and freeze?
Hi Kevin!!
I'm Alba, from Bilbao (Basque Country-Spain)
I have known your website today, and I'm very surprised. You cook very well, this cake is delicious!!!It looks beauty!!
Sorry for my bad English , haha. If you want to visit my page, this is the link
http://gozoaetagazia.blogspot.com.es/
See you!! 😉
Totally decadent! Another great one to add to the feast! 🙂
Chocolate and pumpkin, what's not to love!! 😉
This is beyond delicious, Kevin. Well, just like many of your recipes. Irresistible!
I'm not much into pumpkin but hey, triple chocolate? And I'm glad I tried this. Simply wonderful. Whole family loved it too.
Anonymous: Yes you can make it ahead and then freeze it.
This pie is absolutely delicious! Mine just came out of the oven, and the family is digging in already. I made mine with the single alteration that I made it in muffin tins rather than a pie plate! It left me with just enough batter to make some pumpkin bread as well, mmm.
Thanks for posting this recipe!
This looks amazing!!! I want a slice right now…
Hola Kevin guapo tu
m´encanta la teva proposta, em permÃs anoto la formula
petonets Susanna
Kevin please can you help me? 🙂 I live in Turkey and we don't have evaporated milk here. What can I do to get the same textur as good as this wonderfull pie? Can I replace the evaporated milk??? Pleaseeee answer 🙂
Thanks, Aleph
Aleph: You can replace the evaporated milk with heavy/whipping cream or sweetened condensed milk, though if you use the sweetened condensed milk reduce the amount of sugar in the recipe. Enjoy!
Kevin, thank you so much. I used the whipping cream, because sweetened condensed milk is also not findable here, I only get it on my Germany trips.
The pie was yummy 🙂 Your blog ist really good I love your recipes.
Please, please. Calorie counts on everything.
Pat Segura: So far it is just the new recipes but I am working on updating all of the recipes that are already up.
Hi Kevin!
This was the perfect ending for our wonderful T-day celebration. Everyone raved about your pie….many thanks as I'm not really a baker. One question…it was evident that I had way too much crust for a 9" pan so I got out the 10". Even with that, I still couldn't get all the filling in the shell. Any ideas on what I did wrong? I baked the extra filling separately and loved it even w/out crust so no loss, I just want to improve as everyone wants this again for Christmas! Happy holidays!
Joyce: I am glad that you enjoyed it! That's odd, the filling should have fit in. How thick did the crust end up being? About 1/8 inch?
Hi Kevin,
Actually, the crust seemed a little thick to me. Maybe I didn't press it down hard enough? It stayed together just fine…and was delish too!
This pie looks so delicious! Thank you for all of your great recipes!
I made this. It is like mixing pumpkin pie filling and chocolate pie filling up into one dessert…cinnamon chocolate and sweet pumpkin! This is also the best graham cracker crust recipe I've eaten.
That one I have to try for Thanksgiving!! Chocolate and pumpkin together!! Yum! Thank you Kevin and also for all the other delicious recipes you’ve posted!!
Hello, I’d like to try this, can you also use pumpkin spice mix from a jar if you have it – and would the amount be the sum of the spices in your recipe?
Many thanks
Frances
Yes you can! Use the sum of the spices!
I made this last night and had so much filling left over that I baked it in custard cups. It is so good! My son doesn’t like pumpkin pie but he loved it.