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Easy pumpkin chocolate pie baked in a gingersnap crust and topped with chocolate shavings
If you're looking for a unique pumpkin pie recipe, you have to try this twist! Pumpkin chocolate pie is filled with the spices and warmth of a traditional pumpkin pie, but also with a hint of chocolate flavor. The gingersnap crust adds another depth of spice. Then, the entire pie is topped with pretty chocolate shavings and whipped cream.
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Sometimes the traditional pies with eat for Thanksgiving or the holidays need a bit of a facelift. That's exactly what I did when creating this recipe!
While chocolate and pumpkin may sound like an odd combination, the spices in a classic pumpkin pie pair perfectly with the bitter notes of chocolate. Throw in a gingersnap pie crust for an extra level of spice, and you have yourself a delicious pie.
This unique pumpkin pie can be made ahead of time, which makes it a great option for Thanksgiving or holiday dessert!
What You'll Learn In This Recipe
This recipe will teach you a few new lessons in the kitchen including:
- How to make chocolate curls for a beautiful garnish
- The best way to make this pumpkin pie with chocolate ahead of time (and how to store it)
- What ingredients contribute to the texture of your final pie
To learn more tips like this to level up your baking knowledge, grab my free 13 page e-book. This guide has all the secrets you need to become a better baker!
Ingredient Notes
There are quite a few ingredients you'll need for the pumpkin pie with chocolate. But, don't let the ingredient list fool you. This recipe comes together really easily.
- Gingersnap pie crust: The base to this pie is a gingersnap crust. You could also use a store bought graham cracker crust, if desired. If you're interested in learning more about crumb crusts (like this gingersnap recipe), check out this post.
- Semi-sweet chocolate: This type of chocolate is best becuase it adds in the chocolate flavor without too much sweetness.
- Pure pumpkin: Be sure to purchase canned pure pumpkin, not pumpkin pie filling.
- Eggs: These help bind everything together in the pie. This is becuase the egg proteins coagulate and help thicken up the pie when baked.
- Light brown sugar: This adds the perfect touch of sweetness.
- Ground cinnamon, ginger, cloves, nutmeg: You can't have a pumpkin pie without the classic spices.
- Fine sea salt: Did you know that even desserts need salt? Salt helps bring to life other ingredients, so don't forget to add it!
- Evaporated milk: Without this ingredient the pumpkin chocolate pie is too dense. The evaportated milk helps give some lightness and airiness to the dish.
- Semi sweet or milk chocolate bar: I love the beauty shaving chocolate adds to the top of the pie.
- Whipped cream: Completely optional, but great for serving! You could also try making your own homemade whipped cream (it's a game changer)!
Tools & Equipment
Here are the kitchen tools you'll need to make pumpkin chocolate pie:
- 9 inch pie pan: This recipe calls for a 9 inch pie pan, but a 10 inch could work if that's all you have on hand.
- Mixing bowls: Make sure your mixing bowls are heatproof.
- Silicone spatula: One of my favorite, useful kitchen tools that I'm always using!
- Whisk: This tool will ensure you have a silky smooth pie base.
- Cooling Rack: This will be used to help your pie cool. It allows air to circulate underneath the pie pan so it cools faster.
- Y shaped peeler: The vegetable peeler will be used to make the chocolate shavings on top. I found a Y-shaped peeler works better than a traditional vegetable peeler.
Recipe Frequently Asked Questions
Yes, you can absolutely use a store-bought or homemade graham cracker crust. If you're not a fan of the spice gingersnaps add to the dish, this is a great alternative.
Yes, the recipe makes enough filling to fill a 9 inch or 10 inch pie pan.
First, make sure you're using a Y shaped peeler. It's easier to get the long, curly chocolate with this type of peeler.
Second, the type of chocolate bar you are using can affect how the curls turn out. I've found that semi sweet chocolate bars tend to yield shorter curls than milk chocolate bars. Try shaving a milk chocolate bar if you're having trouble making the chocolate curls you want.
Yes, you can garnish and store the pie with the chocolate curls in the refrigerator up to one day ahead of time. Everything will last and look beautiful when you pull it out the next day!
Pumpkin Chocolate Pie With Gingersnap Crust
Ingredients
- 1 gingersnap pie crust (see recipe)
- 3 ounces semi-sweet chocolate
- 1 (15 ounce) can pure pumpkin
- 2 large eggs
- ¾ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup evaporated milk
- semi sweet or milk chocolate bar for garnish
- whipped cream for serving
Instructions
- Prepare the gingersnap pie crust.
- Heat oven to 350°F (175°C).
- Place chocolate in a large heatproof bowl. In a microwave set to 50% power level (or power level 5), heat for 30 seconds. Stir chocolate around, and heat for an additional 30 seconds. Repeat as needed until chocolate is melted. After each round, be sure to fully stir the chocolate - it will help melt the rest of the unmelted chocolate.
- Add pumpkin to the bowl with chocolate and mix until fully combined. Add eggs, brown sugar, cinnamon, salt, ginger, cloves, nutmeg, and evaporated milk and whisk until smooth. Pour into cooled crust.
- Bake for 60 - 70 minutes until the edges of the pie are set and the middle of the pie no longer looks liquidy. Transfer to a wire rack and let cool to room temperature. Shave the end of the chocolate bar using a vegetable peeler to create chocolate curls to garnish on top of the pie. Serve with whipped cream.
Notes
Nutrition
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Cindy
Really love this combo! I'm excited for my family to try it (I snuck a piece out of the pie last night when I made it).