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
- In a large bowl mix combine chocolate wafer crumbs and melted butter until fully mixed together.
- 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
- Combine all filling ingredients into a large bowl.
- Whisk together until fully incorporated and no lumps remain.
- 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
- Pour cream, sugar and vanilla extract into a mixing bowl.
- Beat together using an electric hand mixer until stiff peaks form.
- 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
Pumpkin Pie Recipe (with a Chocolate Crust)
A simple and delicious Pumpkin Pie Recipe with a chocolate crust! he pumpkin pie filling has the perfect amount of spice that still allows the pumpkin flavor to come through and pairs extremely well with the chocolate cookie crumb crust!
Servings:
EQUIPMENT
INGREDIENTS
crust
- 14 ounces chocolate wafers, finely ground
- 10 tablespoons unsalted butter, melted
filling
- 30 ounces canned pumpkin puree OR 2 1/2 cups fresh roasted pumpkin puree
- 14 ounces 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 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
sweetened whipped cream
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
garnish
- 1/2 ounce shaved milk chocolate
INSTRUCTIONS
- Preheat oven to 350˚F.
Crust
- In a large bowl mix combine chocolate wafer crumbs and melted butter until fully mixed together.
- 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
- Combine all filling ingredients into a large bowl.
- Whisk together until fully incorporated and no lumps remain.
- 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
- Pour cream, sugar and vanilla extract into a mixing bowl and beat together using an electric hand mixer until stiff peaks form.
- Generously top pie with whipped cream and finish with chocolate shavings.
NOTES
**Makes 1 (9 inch) pie**
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.
Calories: 535kcal Carbohydrates: 62g Protein: 7g Fat: 30g Saturated Fat: 17g Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 99mg Sodium: 294mg Potassium: 391mg Fiber: 4g Sugar: 46g Vitamin A: 11893IU Vitamin C: 6mg Calcium: 152mg Iron: 3mg
CUISINE: American
KEYWORD: chocolate crust
COURSE: Dessert
Did you make this recipe? We want to see!
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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!
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?
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.
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… :)
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!
Pumpkin Pie with a Chocolate Crust | Spoon Fork Bacon
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.
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!
O love the chocolate pumpkin flavor together thing. I use those cookies for so much stuff.
Love this. It’s so simple, yet so perfect! I like baking my pies in tart pans too.
I am totally in to this chocolate crust. I am not a huge fan of pumpkin pie but this has me sold!
I love the chocolate crust!! Gotta have a least a little chocolate. Always! :)
We’re on the same page today…chocolate and pumpkin is the best!
I had something similar last weekend. This looks crazy good!
I love that chocolate crust, perfection!
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
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.
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!
that is one fine looking pie
Great idea, I love pumpkin and chocolate together
Beautiful! And it looks so delicious!
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.
I want this pie so, so, bad!! Gah!
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.
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.