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Chocolate Pumpkin Pie

Chocolate Pumpkin Pie with a Fudgy Bottom Recipe

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 344
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) unbaked pie crust
  • 4 oz semisweet chocolate chips (about ⅔ cup)
  • ⅓ cup heavy cream
  • 1 tbsp unsalted butter
  • 1 cup pumpkin puree
  • 2 large eggs
  • ½ cup packed brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ¼ tsp kosher salt
  • ¾ cup evaporated milk
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 375°F. Line crust with parchment and fill with pie weights. Bake 15 min, remove weights, and bake 5 min more until set.
  2. Melt chocolate, cream, and butter over low heat, stirring until smooth. Pour into crust, spread evenly, and refrigerate 15 min.
  3. Whisk pumpkin, eggs, sugar, spices, salt, and vanilla. Stir in evaporated milk until smooth.
  4. Pour pumpkin filling over chocolate layer. Bake on a sheet at 375°F for 50-55 min until edges are set and center jiggles slightly.
  5. Cool on a rack 1 hour, then refrigerate at least 3 hours. Slice with a hot knife and serve.

Notes

This recipe uses a standard 9-inch pie plate (not deep-dish). If you use a deep-dish plate, increase pumpkin puree to 1½ cups, eggs to 3, and add 5-10 minutes to the bake time. For the cleanest slices, chill the pie overnight.