Print Recipe
5 from 11 votes

Creamy Chocolate Pumpkin Pie

For my Creamy Chocolate Pumpkin Pie I layered a delicious glaze of chocolate ganache on top with a chocolate cookie crust for a spin on the classic pumpkin pie. Prep time does not included the 4 hours total of chilling time. Adapted from BHG recipe.
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, Western
Keyword: chocolate and pumpkin pie, creamy chocolate pie, pumpkin pie recipe
Servings: 8 servings
Calories: 506kcal
Author: Kevin Is Cooking


  • 1/4 cup butter melted
  • 1 1/2 cups chocolate wafer cookies, finely crushed (about 24 cookies)
  • 8 oz cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 15 oz pumpkin puree
  • 1 tsp vanilla
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 1 cup dark chocolate chips
  • 1/3 cup heavy whipping cream
  • 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: 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.


  1. Place wafer cookies in a re-sealable plastic bag and press air out and close. Use a rolling pin or wood dowel and crush cookies.


Calories: 506kcal | Carbohydrates: 50g | Protein: 7g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 129mg | Sodium: 293mg | Potassium: 333mg | Fiber: 2g | Sugar: 40g | Vitamin A: 9710IU | Vitamin C: 2.5mg | Calcium: 140mg | Iron: 1.6mg