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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
Makes 1 (9 inch) pie

14 ounces chocolate wafers, finely ground
3/4 cup (1 1/2 sticks) unsalted butter, melted
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
shaved milk chocolate

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.

  1. Christiane ~ Taking On Magazines Not Specified Not Specified

    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.

  2. Kier Not Specified Not Specified

    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.

  3. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    I want this pie so, so, bad!! Gah!

  4. Belinda @themoonblushbaker Not Specified Not Specified

    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.

  5. Mimi Not Specified Not Specified

    Beautiful! And it looks so delicious!

  6. Erin @ The Spiffy Cookie Not Specified Not Specified

    Great idea, I love pumpkin and chocolate together

  7. John Not Specified Not Specified

    that is one fine looking pie

  8. Lily @ Life, Love, and Cupcakes Not Specified Not Specified

    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!

  9. Michel Not Specified Not Specified

    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?

  10. Jennifer Not Specified Not Specified

    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

  11. Laura (Tutti Dolci) Not Specified Not Specified

    I love that chocolate crust, perfection!

  12. Angie Not Specified Not Specified

    I had something similar last weekend. This looks crazy good!

  13. Sue/the view from great island Not Specified Not Specified

    We’re on the same page today…chocolate and pumpkin is the best!

  14. Tieghan Not Specified Not Specified

    I love the chocolate crust!! Gotta have a least a little chocolate. Always! :)

  15. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    I am totally in to this chocolate crust. I am not a huge fan of pumpkin pie but this has me sold!

  16. Annalise @ Completely Delicious Not Specified Not Specified

    Love this. It’s so simple, yet so perfect! I like baking my pies in tart pans too.

  17. Tracy | Peanutbutter and Onion Not Specified Not Specified

    O love the chocolate pumpkin flavor together thing. I use those cookies for so much stuff.

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  19. Lulu Not Specified Not Specified

    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!

  20. Ek Not Specified Not Specified

    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!

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  22. Marina Not Specified Not Specified

    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?

    • Jenny Park Not Specified Not Specified

      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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  24. Eileen Not Specified Not Specified

    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… :)

  25. Jamie Not Specified Not Specified

    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

    • Jenny Park Not Specified Not Specified

      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! :)

      • Jamie Not Specified Not Specified

        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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  27. Esther Not Specified Not Specified

    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?

  28. ambitious deliciousness Not Specified Not Specified

    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!

  29. Mondo Not Specified Not Specified

    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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  31. Talia Not Specified Not Specified

    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…

    • Sheila Not Specified Not Specified

      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.

  32. Amy Not Specified Not Specified

    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?

    • Jenny Park Not Specified Not Specified

      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!

  33. LunaCafe Not Specified Not Specified

    This looks so elegant. And pumpkin and chocolate are beautiful flavor partners. Plus, what a gorgeous color combo.

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  37. Rebecca Not Specified Not Specified

    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.

  38. Kathy Not Specified Not Specified

    Has anyone tried sweet potatoes instead of pumpkin. I prefer that to pumpkin?

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  42. Sarah Not Specified Not Specified

    This looks really yum! I was wondering if you put the pie and baking sheet into the oven for baking?

  43. Jenny Not Specified Not Specified

    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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  45. MT Not Specified Not Specified

    Is it possible to do this in a regular pie pan? If so, will the recipe change? Thanks guys!

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  48. Caryn Crasnick-Maloney Not Specified Not Specified

    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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  52. Georgie Valenti Not Specified Not Specified

    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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  55. Mink Not Specified Not Specified

    Thank you! This is perfect for my Thanksgiving desert, I am going to sprinkle candied pecan pieces on top!

  56. Fredda Not Specified Not Specified

    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!

  57. Amy Not Specified Not Specified

    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.

  58. Izzy Not Specified Not Specified

    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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  61. Aisling Not Specified Not Specified

    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!

    • Jenny Park Not Specified Not Specified

      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)! :)

  62. Patty Not Specified Not Specified

    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.

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