Creamy Chocolate Pumpkin Pie
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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?
Sure, there are traditional desserts like classic pumpkin pie, pecan bars and southern pecan pie.
But what if you want to serve something completely different?
That’s when you should consider recipes like my Thanksgiving rocky road fudge, sweet apple empanadas, or this chocolate ganache topped pumpkin pie.
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!
Recipe video
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.
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Creamy Chocolate Pumpkin Pie + Video
Ingredients
- 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 Libby's 100% pure pumpkin (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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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.
Can I use a pre made cookie crust
Certainly Camilla. Have a wonderful holiday.
I am making pie now and it took over 55 min in oven to set in middle, am I the only one? Hope the crust doesn’t taste over done. I don’t have time to make something else. It is for Thanksgiving, and I thought I would try something new…fingers crossed! Your pie looks delicious! Hope mine does as well.
Not quite sure why yours is taking that long to cook Kimberly, it’s a pretty standard pumpkin filling. My only guess might be you used extra large eggs? I hope it all goes well and have a wonderful Thanksgiving dinner… and dessert.
Oh hell yeah!! This recipe is lit. I love the flavor of pumpkin. Thank you for sharing this post really this is awesome and very tempting. I’m looking forward to reading many more recipes like this! 🙂 much love and regards xoxo.
You’re so welcome. Enjoy!
Being from Australia eating pumpkin as a sweet is not something I had ever done. So when I found this recipe thought ‘why not’. Honestly this is one of the nicest deserts I have ever eaten or made. I did not tell my guests until after they had eaten. They were equally impressed. Love it
I am so happy you decided “why not” Debbie. Thanks so much too, for taking the time to come back and let me know. 🙂
One more question. Bake pumpkin at 350 also?
Yes, bake as directed with oven set at 350°F.
Kevin, I can’t wait to try this! Question for clarity. 1/3 cream with dark chocolate and 1 tbs cream with light chocolate?
Thanks, Mary
Mary, you are correct! The milk chocolate chips are a smaller amount for the drizzle on top of the chocolate ganache topping.
You’ve combined a couple of my favorite pies here, Kevin! Definitely trying this out during the holidays!
It’s definitely a holiday treat, especially if you lean towards bigger slices like we did! 🙂
This pie looks so creamy, dreamy and absolutely DELISH, Kevin!! I don’t know what component I love more! It would definitely be hard not to eat more than one piece 🙂 Can’t wait to try this one out! Have a wonderful Thanksgiving, my friend.
Thanks Dawn! It’s great without the ganache topping, but I highly recommend it! 😉
This pumpkin pie is giving me the cravings. The video of this CREAMY CHOCOLATE PUMPKIN PIE is super awesome. Seems like heaven for chocolate lovers. I will try this recipe asap. Can’t wait to try my hands on this delicious looking recipe. Thank you so much for sharing this amazing recipe with all of us. Looking forward to more recipes like this. Best wishes and Regards.
Thank you for stopping by and leaving this message Supriya. 🙂
Hey Kevin! WOW! This pie is gorgeous! I am gaining weight just looking at Thanksgiving dishes! I’m making your slab pecan pie bars to take to a pre-Thanksgiving party on Sunday. 🙂
This is a doozy for sure Dorothy. Lucky me I had to make this twice when shooting the vide to get the top spread of chocolate just right. We had a pie party!
As for those slab pecan pie bars – I’m going to make those up at my sister-in-law’s when we go up for Thanksgiving, too! 🙂