Pumpkin, Spice & Everything Nice: Maple Chocolate

Name: Pumpkin, Spice & Everything Nice: Maple Chocolate Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Store Bought Shortbread Pie Crusts (Keebler); 1/4 cups Chocolate Chips; 4 whole Eggs; 2 cans Pumpkin Puree (15 Oz. Each); 2 cups Heavy Cream; 3 Tablespoons Maple Syrup; 1-1/4 cup Brown Sugar; 1 teaspoon Vanilla Extract; 2 teaspoons Ground Cinnamon (or 1 Tsp Freshly Grated); 1 teaspoon Ground Cloves; 1/2 teaspoons Fresh Cracked Black Pepper; 1 Tablespoon Cocoa Powder; 1 pinch Salt

Servings: persons

2 whole Store Bought Shortbread Pie Crusts (Keebler)
1/4 cups Chocolate Chips
4 whole Eggs
2 cans Pumpkin Puree (15 Oz. Each)
2 cups Heavy Cream
3 Tablespoons Maple Syrup
1-1/4 cup Brown Sugar
1 teaspoon Vanilla Extract
2 teaspoons Ground Cinnamon (or 1 Tsp Freshly Grated)
1 teaspoon Ground Cloves
1/2 teaspoons Fresh Cracked Black Pepper
1 Tablespoon Cocoa Powder
1 pinch Salt

1
Take the old fashioned approach with a big bowl and wooden spoon
2
or go high-tech and use a mixer. Get the kids involved. It's so much fun!
3
Recipe makes 2 pies. Preheat oven to 350 F.
4
Place the store bought pie shells (still in the pan) onto a cookie sheet (makes it easier to transport them into the oven). Sprinkle chocolate chips evenly on the bottom of the pie crusts.
5
Mix the rest of the ingredient together in a large bowl (using a spoon or mixer). Don't worry if your batter looks lumpy.
6
Divide batter between the 2 pie shells and pop them into the warm oven.
7
Bake for about 40-45 minutes or until you can smell the cinnamon.
8
Remove the pies from the oven and let them cool at room temperature for about half an hour. Then chill the in the fridge until ready to serve. They are best if chilled overnight.

754

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 13 ingredients. The key ingredients include: 2 whole Store Bought Shortbread Pie Crusts (Keebler), 1/4 cups Chocolate Chips, 4 whole Eggs, 2 cans Pumpkin Puree (15 Oz. Each), and more.

Yes, Pumpkin, Spice & Everything Nice: Maple 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!

Pumpkin, Spice & Everything Nice: Maple Chocolate Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions