Chocolate Pumpkin Pie Recipe

Name: Chocolate Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 store-bought pie crusts (for 9-inch pie) or 1 homemade pre-rolled pie crust (for 9-inch pie); 2 ounces semisweet chocolate; 1 tablespoon unsalted butter; 1/2 cup maple syrup, plus 1/4 cup; 2 tablespoons cocoa powder; 4 large eggs, divided; 1 (15 ounce) can pumpkin puree; 1/2 cup heavy cream; 1 1/2 teaspoons pumpkin pie spice, blend; 1/2 teaspoon vanilla extract; 1 pinch salt; Topping; 2 cups light caramel sauce; 1 cup pecans, toasted and roughly chopped

Servings: persons

1 store-bought pie crusts (for 9-inch pie) or 1 homemade pre-rolled pie crust (for 9-inch pie)
2 ounces semisweet chocolate
1 tablespoon unsalted butter
1/2 cup maple syrup, plus 1/4 cup
2 tablespoons cocoa powder
4 large eggs, divided
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream
1 1/2 teaspoons pumpkin pie spice, blend
1/2 teaspoon vanilla extract
1 pinch salt
Topping
2 cups light caramel sauce
1 cup pecans, toasted and roughly chopped

1
Preheat oven to 350 degrees F and place rack on lower 3rd of the oven. Transfer pie dough to a 9-inch pie plate and crimp edges. Refrigerate until firm and well chilled, at least 30 minutes.
2
In a medium bowl, melt chocolate and butter, stirring until smooth. Whisk in 1/2 cup maple syrup, cocoa powder and 1 egg until well combined; set aside.
3
In a separate bowl, whisk pumpkin puree, heavy cream, pumpkin pie spice blend, 1/4 cup maple syrup, vanilla extract, pinch salt and remaining 3 eggs until well combined. Spoon about 1/4 cup pumpkin mixture into chocolate and whisk to combine.
4
Pour half of the pumpkin mixture into the prepared pie crust, then pour in the chocolate mixture. Top with remaining pumpkin and use the back of a knife to make swirls through the layers.
5
Bake for 50-60 minutes until filling has a slight jiggle when moved and crust is browned. Cool pie on a wire rack completely before slicing.
6
In a small saucepan, heat caramel sauce and pecans over medium low heat. Drizzle over slices of pie to serve.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 store-bought pie crusts (for 9-inch pie) or 1 homemade pre-rolled pie crust (for 9-inch pie), 2 ounces semisweet chocolate, 1 tablespoon unsalted butter, 1/2 cup maple syrup, plus 1/4 cup, and more.

Yes, Chocolate Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions