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
Pumpkin Pie with a Chocolate Crust
Makes 1 (9 inch) pie
Ingredients:
crust:
14 ounces chocolate wafers, finely ground
3/4 cup (1 1/2 sticks) unsalted butter, melted
filling:
1 (28 ounce) can pumpkin puree or 2 1/2 cups fresh roasted pumpkin puree
1 (14 ounce) can sweetened condensed milk
1/2 lemon, juiced
5 tablespoons salted butter, melted
3 1/2 tablespoons light brown sugar
2 eggs
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
sweetened whipped cream:
1 cup heavy cream
1/2 cup superfine sugar
1/2 teaspoon vanilla extract
garnish:
shaved milk chocolate
Directions:
1. Preheat oven to 350˚F.
2. 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.
3. 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.
4. Allow pie to cool completely, about 2 hours.
5. 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.
6.To serve: Generously top pie with whipped cream and finish with chocolate shavings.
Pumpkin is my favorite kind of pie too, but I only eat it in the fall for some reason. It’s a silly thing, but maybe only having it a few times a year is what keeps the love so strong. :) Your version with the chocolate crust looks amazing.
A variation of this recipe is on my list of things to make for this weekend! I am going to add a thin layer of semi sweet chocolate on top of the crust – I tried it out last weekend and it was a nice addition to pumpkin pie.
I want this pie so, so, bad!! Gah!
I am in love with the pumpkin pie, I can not tell you how much pie I go through this time of year. Whether it is cold or topped with marshmallows, I will be addicted to it.
Beautiful! And it looks so delicious!
Great idea, I love pumpkin and chocolate together
that is one fine looking pie
This looks amazing! I love pumpkin pie, but usually only have it on Thanksgiving Day…I don’t know if I can wait that long!
What kind/brand of chocolate wafers did you use. I’m dying to make this but I need to make sure I get it right. Please help?
We used nabiscos famous chocolate wafers but you can use any brand.
We don’t have pumpkin pie in Ireland. I’ve always wondered what it tasted like. I think you convinced me to go and try it out for myself. x
I love that chocolate crust, perfection!
I had something similar last weekend. This looks crazy good!
We’re on the same page today…chocolate and pumpkin is the best!
I love the chocolate crust!! Gotta have a least a little chocolate. Always! :)
I am totally in to this chocolate crust. I am not a huge fan of pumpkin pie but this has me sold!
Love this. It’s so simple, yet so perfect! I like baking my pies in tart pans too.
O love the chocolate pumpkin flavor together thing. I use those cookies for so much stuff.
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Oh yum! I love the idea of pumpkin pie in a chocolate crust, and you can be sure this will be on our Thanksgiving table. Thanks for the new idea!
Hi could you please propose a uk alternative to nabisco’s because I can’t seem to find them anywhere, plus i think we have a completely different definition of wafer…thanks!
If you can find crispy chocolate cookies, similar to the texture of ginger snaps, you’re golden. Good luck!
When I lived in the UK, I used bourbon biscuits-cream and all. It was perfect.
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This pie looks AMAZING! Which brings me to the question: how on earth do you get your pie to come out of your pie dish so neatly? Doesn’t the crust stick to the pan?
I’m not going to lie, it’s not always easy! I added more butter in my crusts than you might normally see, bc I find it helps loosen the crust from the pan!
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I’ve never had a chocolate-crusted pumpkin pie–super interesting! And the crumb crust method is so simple that it makes the whole pie-making ordeal seem actually approachable. I think I may have to try this one out before Thanksgiving… :)
Was wondering if there is a specific reason for waiting for it to completely cool before eating? Is it so the pie comes out of the pan easier? Not sure I can keep the food-vultures away from a warm delicious looking pie for two hours lol
Lol, yes the pie will be a lot easier to get out of the pan and you also want to give the pie some time to firm up so it’s easier to cut…if you don’t care about either of those things, well then have at it! :)
Thanks! Can’t wait to make it for Thanksgiving, had to get approval by all attending to change the traditional dessert and all I had to do was show the picture and everyone was on board.
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Hi! It looks so delicious that I just have to try it and it is going to be my first pumpkin pie ever! Do you think it would work without the butter in the filling?
I used nabisco wafers for the first time – I couldn’t find them in NYC but ended up finding some during my travel to boston recently.
I substituted roasted butternut squash and it came out AMAZING! I think this was the best pie I ever made. Thanks for the recipe!
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!
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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.
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!
This looks so elegant. And pumpkin and chocolate are beautiful flavor partners. Plus, what a gorgeous color combo.
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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.
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…
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This looks really yum! I was wondering if you put the pie and baking sheet into the oven for baking?
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?
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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.
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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!
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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…
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Thank you! This is perfect for my Thanksgiving desert, I am going to sprinkle candied pecan pieces on top!
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!
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.
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!
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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)! :)
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!