Pumpkin Pie Recipe (with a Chocolate Crust)

We love when fall rolls around because we can officially bring back our Pumpkin Pie Recipe! We love this pie so much! Not only is the pumpkin filling smooth, delicious and packed with pumpkin goodness, but our variation with the chocolate cookie crust is just the BEST! Seriously, pumpkin and chocolate go surprisingly well together and we can’t get enough of it!

Our pumpkin pie is so easy to make and can be made up to 3 days in advance. So if you plan on making this for thanksgiving, you can whip it up days ahead of time and focus on other dishes the day of the big dinner!

How to Make Pumpkin Pie

Process

CRUST

1. In a large bowl mix combine chocolate wafer crumbs and melted butter until fully mixed together.
2. Place a 9” pie dish or tart shell onto a baking sheet and pour in wafer mixture. Press mixture both evenly and firmly on the bottom and up the sides. Refrigerate crust until ready to use.

FILLING

3. Combine all filling ingredients into a large bowl.
4. Whisk together until fully incorporated and no lumps remain.

5. Pour the filling into the prepared crust and carefully transfer into the lowest rack of the oven. Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle. Remove from oven and allow pie to cool completely, about 2 hours.

TOPPING

6. Pour cream, sugar and vanilla extract into a mixing bowl.
7. Beat together using an electric hand mixer until stiff peaks form.

9. Generously top pie with whipped cream and finish with chocolate shavings.

Why This is the BEST Pumpkin Pie Recipe

• The chocolate cookie crust really takes this amazing pie over the top in the best way possible. The combination of pumpkin and chocolate is truly delicious.
• The pumpkin filling is silky smooth, has a strong pumpkin flavor and isn’t overwhelmed with spices.
• It’s so easy to make! All the filling ingredients just get mixed up together and the chocolate cookie crust is much more low maintenance than a dough crust.
• It can be made up to 3 days ahead of time and stored in the refrigerator until ready to enjoy!
• It freezes very well and can be frozen for up to 2 months (either whole or in individual pieces)!
• We use canned pumpkin puree which makes this recipe super easy! The quality of pumpkin puree is wonderful and you don’t really miss out on much vs using a fresh pumpkin, except for the labor.

Our Best Pumpkin Pie Recipe Tips

• Remove the pie when the center is still wobbly. This will ensure a silky smooth and moist pie that isn’t over baked. You can tell if the pie has been over baked because the top with will crack as it cools.
• Refrigerate the crust for at least 30 minutes before filling to help prevent crumbs from getting into the filling.
• Definitely bake the pie with a rimmed sheet pan underneath it, especially if using a tart shell with a removable bottom. The removable bottom will allow some of the butter from the crust to leak through shell (which is perfectly fine!), so you want to make sure you have something to catch any excess butter.

Make Ahead and Freezing Instructions

Make Ahead

Our pumpkin pie recipe can be made up to 3 days ahead of time and stored in the refrigerator until ready to serve. Just cool the pie completely before placing in the refrigerator loosely covered with plastic wrap or foil.

Freezing and Thawing

To freeze the pie whole, just cool completely before placing in the freezer, uncovered. Once the pie is frozen (about 1 to 2 hours) tightly wrap in plastic wrap followed by foil and return to the freezer for up to 2 months. If freezing individual pieces, use the same instructions, but tightly wrap each individual piece separately before transferring to a large, resealable bag and then back into the freezer.

To thaw the pumpkin pie, just transfer it to the refrigerator and thaw overnight, unwrap and enjoy. Alternatively, you can unwrap the pie completely and thaw on the counter for a few hours before serving.

More Pumpkin Recipes You Will Love