Make a creamy chocolate pumpkin pie for your holiday dessert! With a chocolate cookie crust and chocolate ganache topping, it’s a delicious spin on the classic pie.
I have had this recipe on the back burner to make for a while now, but had to wait for the holiday season to do a little taste testing.
I was not disappointed!
So what are your favorite holiday desserts for the Thanksgiving and Christmas holidays?
But what if you want to serve something completely different?
Chocolate pumpkin pie
If you’re like me and love chocolate then this is a good one. This combines both dark chocolate in the top ganache with a wonderful milk chocolate drizzled on top of that.
For this pumpkin pie recipe, I decided not to swirl the chocolate in the pumpkin like some people do. Instead, a layer of rich chocolate ganache sits on top. The chocolate cookie crust adds more chocolate flavor, but the creamy pumpkin filling still stands strong in this pie!
Shake up that holiday dessert table with this one!
A chocolate pumpkin pie is just as simple to make as a classic single crust pie. To see the process from start to finish, watch the video located in the recipe card at the bottom of this post!
This is so good!
With big family gatherings and parties at holiday time, sometimes I like to have an assortment of desserts for everyone to taste test besides just giving them the traditional ones.
I look forward to holiday meals for that one dish. You know the one, it just has to be there or it wouldn’t be Thanksgiving, Christmas or what without it, right? So make those to keep everyone happy, but place this chocolate-topped pie on your holiday menu mix too.
You never know- you might start a new tradition. Be sure to check out other American holiday recipes, too. Enjoy!
This post, originally published on Kevin is Cooking Nov. 17, 2017, was last updated with new content on Oct. 15, 2021.
Creamy Chocolate Pumpkin Pie + Video
- 1/4 cup butter melted
- 1 1/2 cups chocolate cookie crumbs or 24 chocolate wafer cookies (See Note 1)
- 8 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 15 oz pumpkin puree (NOT pumpkin pie filling)
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
for chocolate ganache topping
- 1 cup dark chocolate chips
- 1/3 cup heavy whipping cream
for chocolate drizzle garnish
- 1/3 cup milk chocolate chips melted
- 1 tbsp heavy whipping cream
- Preheat oven to 350°F. Lightly coat a 9-inch pie plate or baking stone with cooking spray.
- In a medium bowl toss together butter and crushed chocolate wafer cookies (See Note 1). Sprinkle into pie plate and press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
- In a large bowl beat sugar and cream cheese with an electric mixer on medium speed until combined. Add eggs, beating on low speed until combined. Stir in pumpkin puree, vanilla, pumpkin pie spice, and kosher salt. Pour pumpkin mixture into baked crust.
- Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
- In a small microwave-safe bowl combine dark chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. Let stand for 5 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more.
- Optional garnish: In a small microwave-safe bowl combine milk chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. If desired, drizzle on top of dark chocolate topping. Chill for 30 minutes or more, covered until serving.
- If using whole chocolate wafer cookies, place cookies in a resealable plastic bag, press air out and close. Use a rolling pin or wood dowel to roll over bag to crush cookies.
- Recipe adapted from Better Homes and Gardens.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.