Pumpkin Pie Recipe (with a Chocolate Crust)

Pumpkin pie with a chocolate crust piled with whipped cream.

5 from 13 votes

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!

Prep Time15

Cook Time55

cooling time2

Total Time3 10

Course: Dessert

Cuisine: American

Servings:

Calories: 535kcal

Author: Teri & Jenny

Equipment

1 9" deep dish tart shell

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

US Customary - Metric

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.

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.

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