Pumpkin

Chocolate Pie

100+ ideas

with Gingersnap Crust

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.

Here's what you'll need...

You'll Need:

– 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

You'll Need:

– ½ teaspoon fine sea salt – ½ teaspoon ground ginger – ¼ teaspoon ground cloves – ¼ teaspoon ground nutmeg – 1 cup evaporated milk

Equipment:

- 9 inch pie pan - Mixing bowls - Silicone spatula - Whisk - Cooling rack - Y shaped peeler

Instructions:

Here's how to make the chocolate pumpkin pie recipe.

Make the pie crust:

Prepare the gingersnap pie crust - swipe up for recipe

Prepare the Filling:

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.

Prepare the Filling:

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.

Prepare the Filling:

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 the Pie:

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.

Garnish the Pie:

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.

Swipe up for full recipe.