Cindy "TheSweetNerd" Rodriguez There’s a secret when it comes to this ridiculously good Chocolate Pumpkin pie: it’s pretty darn easy. I might have had a huge potluck dinner to go to last Saturday night, and maybe signed up for dessert, and let’s just pretend that I forgot about it entirely until late afternoon, day of the party. It’s times like this that I wished I had some grab bags like these Thanksgiving treats, but I was all out. This pie, however, made with a graham cracker crust and basic ingredients, came in clutch. All said and done, this Chocolate Pumpkin pie looked festive on my friend’s dessert table and was seasonally appropriate. Cindy: 1, Thanksgiving: 0.
THE GRAHAM CRACKER CRUST
Prep a bit of melted chocolate over a baine-marie, which is a double boiler or a water bath. When the graham cracker crust has baked and cooled for 10 minutes, pour in the melted high quality bittersweet chocolate chunks like Scharffen Berger over the bottom of the crust. Naturally, I played with the melted chocolate and wrote out thanks mucho before covering completely with chocolate. Let cool on a wire rack and make this easy filling
THE CHOCOLATE PUMPKIN FILLING
Next, mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, dry malt powder (if you don’t have this on hand, don’t sweat it, just skip) and a pinch of cloves head into a medium bowl.
DECORATING THE CHOCOLATE PUMPKIN PIE
This Chocolate Pumpkin Pie is ready for consumption! Enjoy having it on display on the Thanksgiving table, or bring it over to a friend’s for a cute and delish dessert. And I know from experience – it’s perfect for last minute!
OUR FAVES
- Scharffen Berger Chocolate
- Etsy 3-d Heart Cookie Cutter
Photos by: Maria Hedrick Photography
Graham Cracker Crust 2 cups finely ground graham cracker crumbs 6 tablespoons unsalted butter, melted 2 tablespoons packed light-brown sugar 3 ounces bittersweet chocolate finely chopped Filling 6 ounce semisweet chocolate, chopped 4 tablespoons unsalted butter, cut into small pieces 1 can (15 ounces) solid-pack pumpkin 1 can (12 ounces) evaporated milk 3/4 cup packed light-brown sugar 1 teaspoon pure vanilla extract 1 tablespoon Hoosier Hill dry malt powder Decorating Crust 1Preheat the oven to 350 degrees Fahrenheit. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in bowl. 2Firmly press mixture into bottom and up sides of a deep 9 1/2-inch pie dish. 3Bake until firm, 8 to 10 minutes. 4Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. 5Reduce oven to 325 degrees Fahrenheit. Filling 1In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat. 2Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, dry malt powder and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated. 3Transfer pie dish to a rimmed baking sheet and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours. Decorating 1Roll our puff pastry and cut into whatever shape you'd like. 2Bake as directed on container. 3Add baked decorations on top of pie. 4Drizzle chocolate all over pie and serve.
Ingredients
Directions
By
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Thank you for giving me an alternative to regular pumpkin pie – and it looks easy, too!
Hope you enjoy, Tessa!
I love this pie girl and your step by step photos make my life so much easier. How cute are those little toppers? I’m in love!
Etsy helped me with those toppers – pretty unique, right?
I can’t recall ever seeing a chocolate pumpkin pie recipe like this. But it’s a great idea – sounds delicious!
Thanks Jill – it’s really good.
What a lovely looking pumpkin pie! And those hearts just top it off perfectly!
I love the hearts, too! Etsy yay!
Ooo that pumpkin pie looks so delectable! I’m one of the few who aren’t too fond of pumpkins unless it’s embedded in something else so Chocolate seems perfect for this! I’ll be putting this on my list!
Yes! Please do try, I too was a little tired of the plain pumpkin. Thanks Lois!
That’s a gorgeous pie! I’ve always baked a pumpkin pie but never tried it with chocolate. Your post inspired me to try, so I’m pinning this recipe to try later.
Thanks for the pin Diana! I hope you like the taste as much as the pics. 😉
Everything tastes better when it’s made with love! And with chocolate 😉
So true, Tracy!
Yum! Such a great alternative to the traditional pumpkin pie. What does the malt powder bring in terms of flavor? More robustness?
Great question Lorna! Malt powder gives it texture and depth.