Pumpkin Chocolate Pie With Gingersnap Crust

chocolate pumpkin pie piece topped with whipped cream.

5 from 2 votes

Pumpkin Chocolate Pie 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. The gingersnap crust adds another depth of spice. Then, the entire pie is topped with pretty chocolate shavings and whipped cream.

Prep Time40

Cook Time1 10

Cooling Time1

Total Time2 50

Course: Dessert

Cuisine: American

Servings: people (9 inch pie)

Calories: 309kcal

Author: Jessica Mode

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

US Customary - Metric

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.

Video

Notes

Make Ahead: The pie can be baked up to 1 day ahead. Tightly wrap and store in the refrigerator. Serve at room temperature or straight out of the refrigerator (whichever you prefer).

Storage: Tightly wrap and store in the refrigerator. The pie will last an additional 2-3 days. You may notice some liquid forming in the bottom of the pie pan after a couple of days. This is harmless to eat but can begin to make the crust soggy.

Nutrition