It occurred to me that we don’t have a pumpkin pie recipe on the blog. Pumpkin pie is my favorite pie on earth. It is so good that I even think pumpkin pie from Vons is good. I like pumpkin pie that much. I have done variations upon variations with pumpkin pie, and I still like a pretty normal filling. What I do like to experiment with is the crust. Ginger snap, vanilla wafers, or in this case chocolate! With the experimentation of crust I now have a new favorite pan, which is a tart shell pan. I love this way because when you finish baking and cooling and finally take it our of the pan you can see the beautiful crust. It is just so impressive! So today we are sharing with you a delicious and creamy Pumpkin Pie with a Chocolate Crust. I love the addition of chocolate. It just makes this pie that much more exciting. I hope you guys enjoy my most favorite pie ever!
♥ Teri
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Pumpkin Pie with a Chocolate Crust
INGREDIENTS
crust
- 14 ounces chocolate wafers, finely ground
- ¾ cup (1 ½ sticks) unsalted butter, melted
filling
- 1 (28 ounce) can pumpkin puree OR 2 ½ cups fresh roasted pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- ½ lemon, juiced
- 5 tablespoons salted butter, melted
- 3 ½ tablespoons light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
sweetened whipped cream
- 1 cup heavy cream
- ½ cup superfine sugar
- ½ teaspoon vanilla extract
garnish
- shaved milk chocolate
Recipe instruction visual controls:
INSTRUCTIONS
- Preheat oven to 350˚F.
- For crust: In a large bowl mix together the chocolate wafer crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
- For filing: Place pumpkin puree in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set 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.
- Allow pie to cool completely, about 2 hours.
- For sweetened cream: Pour cream, sugar and vanilla extract into a mixing bowl and beat together using an electric hand mixer until stiff peaks form.
- To serve: Generously top pie with whipped cream and finish with chocolate shavings.
NOTES
- *Makes 1 (9 inch) pie
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I am going to try to make this pie. Can I make it two days before this Thanksgiving. This pie looks so good. I need to try and make it.
Yes! I would just wait to top it with whipped cream or meringue until right before you serve it!
Hi there! Would love to make this for Thanksgiving on Thursday! 2 questions: Do you think I could make this in a springform pan to make it a little easier to serve? And how long can I make this ahead of time?
Thanks so much!
You can totally make it in a springform pan + you can make it up to 3 days ahead of time (and just refresh it in the oven for about 10 minutes before serving)! :)
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My son randomly asked for a pumpkin pie with chocolate. When I googled just that I found this recipe. It turned out amazing! A great twist on a holiday favorite. So much creamier than your typical pumpkin pie and the chocolate adds a lot to the flavors. Thanks for the recipe!
I’ve made this three times but for Thanksgiving last year I made it with a different crust. Using Trader Joe’s ginger wafers and vanilla wafers. Same concept, different wafers. Microplane some fresh nutmeg on top of the whipped cream. Yum!
In the words of my best friend, he declared it to be “slap yo momma, good!” For that reason I’ll be making it again this Thanksgiving.
I really really want to make this in the traditional size tart pan with removeable bottom. Can I use these measurements or do I have to increase them. It is my mission to bake this. My favorite combination of flavors!
Thank you! This is perfect for my Thanksgiving desert, I am going to sprinkle candied pecan pieces on top!
oh, it’s only after digging a bit more around your website I realize that I don’t deserve “the pie Expert” title that I like to reward myself with…
hundreds of pies and not once did I thought of making a chocolate crust
I am reporting back after my first attempt on making this, probably one of the following Sundays…
I have made this dessert twice – once with the chocolate crust and once with a gingerbread crust – either way, it is absolutely delicious. The custard is to die for!
Is it possible to do this in a regular pie pan? If so, will the recipe change? Thanks guys!
You should cut the filling recipe down by 1/2 and the crust recipe down by 1/3.
Quick question – should I remove the crust from the tart pan before or after baking the filling? I’m reading your directions as bake crust, remove crust from tart pan, pour in filling, bake on sheet. Is that correct?
This looks really yum! I was wondering if you put the pie and baking sheet into the oven for baking?
Has anyone tried sweet potatoes instead of pumpkin. I prefer that to pumpkin?
We have a recipe for sweet potato pie too! It’s in our recipe index under “candied yam pie”
thanks…
This looks like a real winner and I plan to make it for Thanksgiving. How far in advance can I make it? I only have one oven! Thanks.
This looks so elegant. And pumpkin and chocolate are beautiful flavor partners. Plus, what a gorgeous color combo.
Thanks so much for sharing this recipe! I am very much excited to be making this decadence for Thanksgiving! I am going to be ambitious and try to attempt to make mine look as good as yours! If I may ask, where is your tart shell pan from? Also, how many servings will this particular recipe make?
I actually got the tart pan from target! And depending in how big or small your pieces are, you can probably serve 12-16 people with this pie!
Did anybody else have too much filling? I used a standard 9″ tart shell and had leftover filling after I pushed the absolute limit on what I could pour in…
Saw your comment before starting. I ended up using both a large and regular sized 9″ tart pan. I had enough crust mixture and filling for both.
awesome! I love the shot with the row of wafers. your post has inspired me to do the same kind of pie. perhaps, with a salted caramel topping? cheers!