Chocolate Pumpkin Pie Recipe

Chocolate Pumpkin Pie Recipe

Written by Becky

A simple rule in the kitchen, chocolate makes any dessert better. This pumpkin pie is no exception. If you like pumpkin pie you will love Pumpkin Chocolate Pie. When you think of it, pumpkin and chocolate go hand in hand. Pumpkin cookies are better with a handful of chocolate chips, pumpkin bread even better with some chocolate or even some Nutella swirled in, and pumpkin pie follows right in line with these autumn desserts.

Chocolate Pumpkin Pie Recipe

After tasting my friend Haley’s Chocolate Pecan Pie, I was inspired to add some chocolate to another Thanksgiving dessert staple, pumpkin pie. The result?  A silky blend of rich chocolate and creamy pumpkin, perfect with a scoop of vanilla bean ice cream or whipped cream.  I must admit, I’m not a huge fan of pumpkin pie, but with a gingersnap crust and swirled chocolate mixed in, I’ve found my pumpkin pie match.

In addition to enjoying pie with friends this weekend, we held our first coffee tasting which I’ll be sharing about later in the week, ate at Ali Baba again and we camped out by the fire all day Saturday because our power went off.

When the power went off, we loaded up on wood and watched a movie until our computer batteries died, then we sat a chatted with friends over candle light and the flames in the fireplace.  We couldn’t help but enjoy the simplicity of a few hours without technology.  We are so connected online that when we disconnect, we go all out and turn off our phones and any connection besides just enjoying the people we’re with.  Some of our favorite moments are when we’re disconnected and enjoying good company of just each other or an intimate group of friends. Better conversation occurs, more laughter, and the wine tastes better.

Chocolate Pumpkin Pie Recipe

I will say that there was a moment in our day that we said to each other, “Well what should we do now?  What did people do before technology??” What do you do when the power goes out?  I’d love to know!

Chocolate Pumpkin Pie Recipe with Gingersnap Crust


  • 1.5 cups of crushed ginger snap cookies
  • 5 Tb butter, melted
  • pie:
  • 4 eggs
  • 3/4 cup of sugar
  • 1 Tb cornstarch
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • pinch of salt
  • 1 15oz can of pumpkin puree
  • 1/2 cup heavy cream
  • 4 oz good quality chocolate, melted (I used Valrhona milk chocolate disks from Tony Caputo's)


  1. Crush gingersnap cookies in a food processor (or put in a plastic bag and use the end of a glass cup). Then mix the crumbs with the butter. Press this mixture into a pie plate and up the sides, using a fork or spatula.
  2. pie:
  3. Preheat oven to 350 degrees. In a medium bowl, whisk the eggs, sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Transfer 1 cup of the filling to a bowl and whisk in the melted chocolate. Pour the rest of the pumpkin filling into the crust. Dollop the chocolate filling on top and swirl it in with a butter knife. Bake the pie for about 45 minutes, until the custard is set. Cover the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.

Step by Step Photo Instructions:

Comments (17)

  1. Oh my lord, that pie looks scrumptious!

    Sounds like you had a fun and cozy weekend…I'm jealous of your fireplace 🙂 When our power goes out, we like to make a huge fort on our bed with pillows, blankets, and our down comforter. We make coffee in an old camping percolator (luckily we have a gas stove) and we snuggle up, drink coffee, and read by daylight, candlelight, or flashlight, usually followed by a nap.

  2. Agreed! I also just made a pecan pie with chocolate in it! I'd love to see Hayley's recipe.

    This post is lovely!

    When the power goes out hum…I take a nap or go play outside.

  3. I generally not a big fan of traditional pumpkin pie but this version with chocolate and a gingersnap crust just might change my mind! And no technology is and can be a REALLY good thing every once in a while!

  4. I am going to make this for Thanksgiving church potluck tonight! Yum!

    I live as an expat in the Caribbean, and the power goes out sometimes once a week, sometimes every day. I open the windows and read a book or pray. Sometimes it’s nice to have an hour or two with no internet!

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