ingredients
  • butter, melted 1/4 cup
  • chocolate wafer cookies, finely crushed 1 1/2 cups
  • cream cheese, softened to room temperature 8 oz
  • Sugar 1 cup • 470 kcal
  • Eggs 3 • 130 kcal
  • Pumpkin puree 1 15-ounce can
  • Vanilla 1 tsp
  • pumpkin pie spice 1/2 tsp
  • Salt 1/4 tsp • 1 kcal
  • Dark chocolate chips 1 cup
  • heavy whipping cream 1/3 cup
Calories refers to 100 gr of product

If you're looking for a beautiful dessert to bake once the temperature dips, you'll love this easy chocolate pumpkin pie recipe. An ideal baked treat to serve on Thanksgiving or Christmas, chocolate pumpkin pie has the same wonderful flavors as a pumpkin pie with the mouthwatering addition of a decadent layer of chocolate ganache. It's rich and creamy, incredibly easy to put together, and is a delicious way to put a new spin on a much-loved classic holiday dessert. That said, chocolate pumpkin pie is so good, you might find yourself baking it all year round!

Tips for Making the Best Homemade Chocolate Pumpkin Pie

For the perfect homemade pie crust, pre-bake your wafer cookie crust for about 5 minutes, then let it cool before adding the filling. This helps to keep it from getting soggy.

To make a vegan version of this delicious pie, swap oil for butter, use flax eggs instead of eggs, and vegan chocolate and coconut cream to make the ganache layer.

To crush the cookies for the crust, place the wafers into a sealable plastic bag and crush them with a rolling pin.

To decorate your chocolate pumpkin pie, drizzle it with some chocolate ganache or add some toasted pecans or chocolate chips as a topping.

How to Store Chocolate Pumpkin Pie

Wrap your chocolate pumpkin pie in cling film or cover it with foil and refrigerate for up to 4 days. Chocolate pumpkin pie lasts up to 1 month when wrapped and frozen.

How to Make Chocolate Pumpkin Pie

Preheat your oven to 350°F. Grease a pie pan with cooking spray.

Pour butter and cookie crumbs into a large bowl and toss to coat. Transfer to the pie pan and press into the bottom and up the sides in an even layer. Bake for 5 minutes then set to the side to cool.

In a separate bowl, beat sugar and cream cheese until smooth. Beat in one egg at a time at low speed. Beat in vanilla, pumpkin spice, salt, and pumpkin puree. Transfer the pumpkin mixture to the pie crust.

Bake the pie for 40 minutes. Remove from the oven and let cool for 1 hour.

In a small bowl, pour the cream over the chocolate chips. Microwave for 30 seconds to 1 minute, or until the chocolate melts. Stir to combine then let stand for 5 minutes. Pour the chocolate over the pie, then refrigerate to set for at least 1 hour uncovered. Cover, then chill for another 2 hours up to overnight.

Notes

Use a 9-inch pie dish for this recipe.