Chocolate Pumpkin Pie

Pumpkin Pie is always pretty amazing but one way to make it even better is a Chocolate Pumpkin Pie. This pie has a perfect pumpkin filling filled with pumpkin spices and molasses, sitting on top of a silky rich thick layer of chocolate ganache, all inside a super flaky and butter pie crust. Feel free to use a store bought pie crust to make your life a little easier and this pie will be just as good. This is going to be a hit at your thanksgiving table this year.

Ok everyone loves the Turkey and the Stuffing but lets get real, there is nothing better on Thanksgiving Day than the Pumpkin Pie. But if you are tired of the same pumpkin pie each year then you need to try this Chocolate Pumpkin Pie. A classic with a twist! But if you are looking for another Thanksgiving dessert this year try some of my other recipes:

Biscoff Cheesecake

Pecan Pie Cheesecake

Apple Cider Bundt Cake

If you are looking for another thanksgiving Pie recipe Try one of these out:

Chocolate Caramel Macadamia Nut Pie

Peanut Butter Chocolate Silk Pie

Citrus Black Bottom Pie

CHOCOLATE PUMPKIN PIE STEP BY STEP INSTRUCTIONS

PIE CRUST

1. In a large bowl combine your flour and salt. Using a pastry cutter, cut in your diced up cold butter and vegetable shortening until your butter flour mixture is the size of oats.
2. Add your one egg, vinegar, and just enough cold water until the dough combines. start with 3 tablespoon and only add more if needed.
3. Knead your dough until just combined
4. Divide your dough in half. Wrap each half in plastic wrap. This recipe is for two crusts (top and bottom). This recipe only uses a bottom crust,, so you can freeze the second half for another pie later, or use it for an extra decorative edge.
5. Let your dough rest in the fridge for at least 4 hours to overnight
6. Take your dough out and let it rest at room temperature for 15 minutes. Roll out your dough on a floured surface using a rolling pin and then transfer it into your pie pan. Using a fork, poke some holes in the bottom of your crust.
7. Pick your pie crust design and finish the edges.
8. Brush the edges with an egg wash (1 beaten egg)
9. Place your crust back in the fridge again for 15-30 minutes
10. Partially pre-baking your crust. line your crust with parchment paper and fill it with pie weights. Bake your crust at 350 degrees for 10 minutes. Then take out your weights and parchment paper and bake it again for another 10 minutes.
11. Take out and let cool

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CHOCOLATE FILLING

1. In a medium sauce pan add your cream and heat on medium low heat for about 3 minutes until it is lightly bubbling.
2. In a small bowl add your chopped chocolate. Pour your hot cream over your chocolate and let it sit for 3 minutes.
3. Then stir rigorously until smooth and melted.
4. Pour chocolate in the bottom of the pie crust and spread it out evenly. let it rest in the fridge or freezer until solid to the touch (about 15-30 minutes)

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PUMPKIN PIE FILLING

1. In a large Bowl whisk together your pumpkin, heavy cream, eggs, molasses, brown sugar, cinnamon, ginger, nutmeg, cardamom, clove, and salt. whisk until combined.
2. Pour mixture into pie crust (on top of the chilled chocolate).
3. Bake pie at 350 degrees for 60 minutes.
4. take out and let cool. serve and enjoy!

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CHOCOLATE PUMPKIN PIE KEY INGREDIENTS AND SUBSTITUTIONS

BITTERSWEET CHOCOLATE. The layer of chocolate gives the pie a rich chocolate flavor that compliments the pumpkin well and balances out the sweetness.

HEAVY CREAM. Heavy cream helps create a custard texture in the pumpkin pie and a smooth ganache in the chocolate layer. you can substitute this for half and half if needed but not milk because you need the high fat content.

PUMPKIN. Make sure to buy pumpkin puree and not pumpkin pie mixture! This recipe uses one standard 15 oz can of pumpkin

SPICES. I use a combo of cinnamon, ginger, cardamom, nutmeg, and clove. These highlight the pumpkin and chocolate best! But if in a crunch, the 3 most important spices are cinnamon, ginger and nutmeg.

MOLASSES. I love the rich flavor of molasses and i think it goes so well with pumpkin and chocolate so i add just a little in this pie. If you don't have any or do not like it then you can simply leave it out without and further adjustments.

EVERYTHING PIE CRUST

Of course if you are crunched for time you can use a store bought pie crust for this recipe, BUT there is something so special and beautiful about a homemade pie crust. I have perfected the BEST and most SIMPLE flaky pie crust recipe that is fool proof every time and can be used for any sweet pie recipe you desire! If you want more detailed instructions on how to make the prefect flaky pie crust then check out this post HERE.

All those beautiful Pie crust designs always look so intimidating but in reality they are super eay. If you are looking for a few easy to moderate pie crust designs to choose from for this or any other holiday pie, then check out this post HERE, which has step by step videos!

BAKING TIPS

1. Partially pre- bake your crust. I use pie weights for the first 10 minutes then no pie weights for the next 10 minutes. This pre bake will prevent your crust from being raw in the center once you finish your final bake.
2. when making your chocolate ganache make sure to let your hot cream and chocolate sit for a few minutes before stiring. This is an important step so that the temperature of each can become the same. If you skip this step your chocolate may break.

FAQ

1. If I do not have pie weights what do I use? I like to use rice or dried beans. They work just the same and I always have them in my pantry!
2. Do I have to use Pie weight or can I skip that step in the pre-bake? Yes You do! and NO you shouldn't. it may seem like an unnecessary step but if you skip it your crust may sink on the pie pan.
3. Can I use different types of chocolate? Yes! I find that the higher the coco percentage the better. so i like bittersweet or semi sweet or dark chocolate. But Milk chocolate and even white chocolate would be delicious, it is just a preference.

STORING AND FREEZING

Your pie is best kept if each slice is individually wrapped in plastic wrap and an air tight container. In the fridge it will last 3 days in the freezer it last 3 months.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!