Chocolate Pumpkin Pie

Chocolate Pumpkin Pie

Including chocolate is a nice variation on a traditional pumpkin pie. If you like chocolate then this will be a welcome addition to your Thanksgiving or holiday meal.

The chocolate makes this pie slightly fudgier (is that even a word?) than a traditional pumpkin pie. You definitely need to cool it in the refrigerator to set up otherwise the filling may fall apart.

Chocolate Pumpkin Pie

The pie filling fits perfectly in a 10 inch pie crust but you can use a 9 inch pie crust and just pour the extra filling into a few ramekins. You can bake the ramekins along with the pie. If you’re using a 9 inch pie crust reduce the cook time to 1 hour.

If you’re looking to make this recipe vegetarian, just substitute the butter for non-dairy butter and the milk for non-dairy milk. I’ve tried making this using rice milk and it cooked perfectly. I’m sure almond or soymilk would be good too.

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie
The addition of chocolate makes this pumpkin decadent and fudgy.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 1 premade 10” Pie Crust
  • 2 ounces Bittersweet Chocolate, chopped
  • ¼ cup Butter
  • 1 14 oz Can Pumpkin
  • 1 cup Milk
  • 1½ cup Brown Sugar
  • 3 Large Eggs
  • 1 tablespoon Cornstarch
  • 1 tablespoon Molasses
  • 1 teaspoon Vanilla Extract
  • ¾ teaspoon Ground Cinnamon
  • ¾ teaspoon Ground Allspice
  • ¼ teaspoon Ground Nutmeg
  • Pinch of Ground Cloves
  • Pinch of salt
  1. Preheat oven to 375F.
  2. Using a fork, gently poke the bottom of the piecrust. This will prevent the center from puffing up while baking.
  3. Place aluminum foil around the crust to prevent it from burning, and then bake the crust until golden, about 15 minutes.
  4. Remove the pie crust from the oven and set aside to let cool slightly and reduce the heat to 325F.
  5. In the meantime, make the pie filling by melting the chocolate, butter and milk in a double broiler.
  6. Stir the chocolate milk mixture frequently until smooth, and then remove from heat.
  7. In a large bowl, mix together the pumpkin, brown sugar, eggs, cornstarch, molasses, vanilla, cinnamon, allspice, nutmeg, cloves and salt.
  8. Slowly add in the in the chocolate milk mixture while constantly stirring to prevent lumps (or scrambled eggs).
  9. Once the mixture is combined, pour into pie crust.
  10. Place pie pan on a baking sheet and then place in the oven and bake until the center of pie has set, about an 1 hour 15 minutes.
  11. Let cool slightly before placing in the refrigerator to at least an hour before serving.


Chocolate Pumpkin Pie

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Chocolate Pumpkin Pie

If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!



Chocolate Pumpkin PIe
$650 Amazon Gift Card Giveaway

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34 thoughts on “Chocolate Pumpkin Pie

  1. Jeanna

    Oh my gosh! First I would buy myself the wine cooler I’ve had on my wish list forever! Then I would use the rest towards Christmas and birthdays in the coming year! This would help with SO much! Thanks for the giveaway!

    1. Beth Post author

      The condensed milk part of pumpkin pie always bugged me. I would always forget to buy it. Pumpkin pie is really the thing I use it for so I thought I’d come up with a way to omit it completely. I’m so glad I did! Tastes great!

    1. Beth Post author

      Thanks! It tastes amazing too. I shared some with my neighbors and they couldn’t wait for this recipe to be posted. I think they’re going to be making this pie all holiday season long!


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