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Triple Chocolate Pumpkin Pie

[heart_this] · Oct 17, 2012 · 38 Comments

Triple Chocolate Pumpkin Pie

A pumpkin pie with not one but three kinds of chocolate!

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!

Triple Chocolate Pumpkin Pie
Well that slice did not survive the photo shoot!

Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie

Prep Time: 20 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes Servings: 1

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
  1. 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.
  2. 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.
  3. Melt the semisweet chocolate and butter in a double boiler until smooth and set aside.
  4. Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
  5. Mix in 1/3 of the pumpkin mixture into the chocolate and then mix in the rest.
  6. 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.
  7. Let cool, refrigerate overnight and drizzle the milk chocolate on just before serving.
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Dessert, Food, Pie, Pumpkin, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Naomi at The Occasional Indulgence says

    October 17, 2012 at 10:45 pm

    Sounds purely decadent! I'll have to try this!!

    http://theoccasionalindulgence.blogspot.com/

    Reply
  2. Anonymous says

    October 17, 2012 at 10:47 pm

    Holy geez, YES. I've been looking for something just like this! I'm entirely too excited about this. Thank you! 🙂

    Reply
  3. Katie says

    October 17, 2012 at 11:22 pm

    That looks so good! Must try making.

    Reply
  4. janet @ the taste space says

    October 17, 2012 at 11:35 pm

    Pumpkin and chocolate sound great together! Yum! 🙂

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    October 17, 2012 at 11:41 pm

    This pie is a pure beauty! Lovely recipe 🙂

    Reply
  6. [email protected] Enough Thyme says

    October 18, 2012 at 12:35 am

    That is one fantastic looking pie! Definitely on my list for Thanksgiving dinner.

    Reply
  7. Lee says

    October 18, 2012 at 2:30 am

    About how long do you bake pie? I need an approximation I am not a baker. Thanks
    [email protected]

    Reply
  8. Hillary Miller says

    October 18, 2012 at 3:44 am

    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!

    Reply
  9. Joanne says

    October 18, 2012 at 10:37 am

    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.

    Reply
  10. Minnie(@thelady8home) says

    October 18, 2012 at 11:10 am

    OMG!!! That looks divinely heavenly!!!! Please give me a piece. hahaha. I am drooling over your photographs.

    Reply
  11. Kevin says

    October 18, 2012 at 1:37 pm

    Lee: You bake it for 50-60 minutes. Good catch on that! I updated the recipe. Thanks!

    Reply
  12. Anonymous says

    October 18, 2012 at 4:23 pm

    Is it ok to make ahead and freeze?

    Reply
  13. Alba says

    October 18, 2012 at 4:25 pm

    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!! 😉

    Reply
  14. Rachael {Simply Fresh Cooking} says

    October 18, 2012 at 8:40 pm

    Totally decadent! Another great one to add to the feast! 🙂

    Reply
  15. Ashley says

    October 19, 2012 at 3:40 am

    Chocolate and pumpkin, what's not to love!! 😉

    Reply
  16. Angie's Recipes says

    October 19, 2012 at 4:30 am

    This is beyond delicious, Kevin. Well, just like many of your recipes. Irresistible!

    Reply
  17. dessert recipes says

    October 19, 2012 at 8:01 am

    I'm not much into pumpkin but hey, triple chocolate? And I'm glad I tried this. Simply wonderful. Whole family loved it too.

    Reply
  18. Kevin says

    October 19, 2012 at 11:58 am

    Anonymous: Yes you can make it ahead and then freeze it.

    Reply
  19. Drew says

    October 21, 2012 at 12:51 am

    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!

    Reply
  20. Baltic Maid says

    October 28, 2012 at 2:41 am

    This looks amazing!!! I want a slice right now…

    Reply
  21. SUSANNA says

    October 31, 2012 at 4:03 pm

    Hola Kevin guapo tu

    m´encanta la teva proposta, em permís anoto la formula

    petonets Susanna

    Reply
  22. Aleph says

    January 25, 2013 at 12:32 am

    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

    Reply
  23. Kevin says

    January 25, 2013 at 2:29 pm

    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!

    Reply
  24. Aleph says

    January 26, 2013 at 12:39 am

    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.

    Reply
  25. Pat Segura says

    October 24, 2013 at 10:09 pm

    Please, please. Calorie counts on everything.

    Reply
  26. kevin says

    October 24, 2013 at 10:31 pm

    Pat Segura: So far it is just the new recipes but I am working on updating all of the recipes that are already up.

    Reply
  27. Joyce says

    November 29, 2013 at 4:08 pm

    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!

    Reply
  28. kevin says

    December 2, 2013 at 9:40 am

    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?

    Reply
  29. Joyce says

    December 3, 2013 at 3:25 am

    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!

    Reply
  30. Joanne Voth says

    October 30, 2014 at 12:25 am

    This pie looks so delicious! Thank you for all of your great recipes!

    Reply
  31. Anonymous says

    November 26, 2015 at 7:37 am

    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.

    Reply
  32. Linda McClellan says

    November 9, 2018 at 6:13 pm

    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!!

    Reply
  33. Fran says

    July 27, 2022 at 8:53 am

    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

    Reply
    • kevin says

      July 27, 2022 at 1:51 pm

      Yes you can! Use the sum of the spices!

      Reply
  34. Nancy says

    November 22, 2022 at 6:43 pm

    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.

    Reply

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