Imagine the delightful aroma of rich chocolate mingling with the warm spices of pumpkin pie wafting through your kitchen.
This Chocolate Pumpkin Pie is the epitome of cozy indulgence, effortlessly combining the velvety texture of pumpkin with the decadent allure of chocolate.
As the pie bakes, these simple ingredients transform into a luscious dessert that delights with every bite.
Let’s bring this comforting and irresistible treat to life!
Kitchen Tools Required
- 1 9-inch pie pan
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 saucepan
- 1 rolling pin
- 1 cooling rack
Ingredients
- 1 9-inch pie crust, unbaked
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cook & Prep Time
To efficiently manage your time when preparing and cooking Chocolate Pumpkin Pie, follow this timeline:
Timeline for Chocolate Pumpkin Pie Preparation and Cooking:
- Preparation (20 minutes):
- 0:00 – 0:05: Preheat the oven to 350°F (175°C) and prepare your workspace by gathering all the necessary equipment and ingredients.
- 0:05 – 0:10: Roll out the 9-inch pie crust and fit it into the pie pan. Set it aside.
- 0:10 – 0:15: In the mixing bowl, combine pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk until smooth and well-blended.
- 0:15 – 0:20: In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat, add chocolate chips, and stir until melted and smooth.
- Assembly (5 minutes):
- 0:20 – 0:25: Pour the melted chocolate mixture into the pumpkin mixture and stir until fully combined. Pour the filling into the prepared pie crust.
- Cooking (1 hour):
- 0:25 – 1:25: Place the pie in the preheated oven and bake for 50-60 minutes, or until the center is set.
- Cooling (2 hours):
- 1:25 – 3:25: Remove the pie from the oven and let it cool on a cooling rack for at least 2 hours before serving.
- Additional Time for Reading (5 minutes):
- 3:25 – 3:30: Use this time to read through any additional tips or serving suggestions, such as garnishing options.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Roll out the pie crust and fit it into a 9-inch pie pan; set aside.
In a mixing bowl, combine pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt.
Whisk the mixture until smooth and well-blended.
In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and add chocolate chips, stirring until the chocolate is melted and smooth.
Pour the chocolate mixture into the pumpkin mixture and stir until fully combined.
Pour the filling into the prepared pie crust.
Bake the pie in the preheated oven for 50-60 minutes or until the center is set.
Remove the pie from the oven and let it cool on a cooling rack for at least 2 hours before serving.
Serving Tips
- Whipped Cream: Add a dollop of freshly whipped cream on top for a creamy contrast to the rich pie.
- Shaved Chocolate: Sprinkle some shaved chocolate over the pie for an elegant touch and extra chocolate flavor.
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside for a classic pairing that complements the pie’s spiced flavors.
- Candied Pecans: Garnish with candied pecans for a crunchy texture and a hint of caramel sweetness.
- Caramel Drizzle: Drizzle caramel sauce over the top for a decadent finish that enhances the pie’s richness.
Storage
To store Chocolate Pumpkin Pie, cover it tightly with plastic wrap or aluminum foil.
Refrigerate it for up to 3-4 days.
For longer storage, freeze the pie.
Freezing
To freeze Chocolate Pumpkin Pie, wrap the cooled pie tightly in plastic wrap.
Follow this by wrapping it in aluminum foil.
Store in an airtight container for up to two months.
Thaw in the refrigerator.
Reheating
To reheat Chocolate Pumpkin Pie, warm slices in a preheated oven at 350°F (175°C) for 10-15 minutes.
Avoid microwaving to maintain texture.
Serve with fresh whipped cream.
Final Thoughts
Creating a Chocolate Pumpkin Pie is a delightful way to blend the classic flavors of pumpkin with rich chocolate.
The combination results in a unique dessert that’s perfect for any occasion.
Whether you’re serving it for a holiday gathering or a cozy family dinner, this pie is sure to impress.
The aroma of spices and chocolate filling your kitchen will make the wait worthwhile.
Enjoy each slice with a dollop of whipped cream or a sprinkle of shaved chocolate for an extra touch of decadence.
Frequently Asked Questions
Can I Substitute the Heavy Cream With a Dairy-Free Alternative?
Yes, you can substitute heavy cream with a dairy-free alternative like coconut cream. Use a 1:1 ratio for precise measurement. Make certain you whisk thoroughly to achieve a smooth consistency, maintaining the desired texture and richness.
What Is the Best Type of Chocolate for This Recipe?
For ideal results, use semi-sweet chocolate chips. They provide the perfect balance of sweetness and bitterness. Make sure they’re finely chopped for even melting. Incorporate into the heated cream slowly, stirring until completely smooth for a silky texture.
How Can I Make the Pie Crust From Scratch?
Combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar. Cut in 1/2 cup cold unsalted butter until crumbly. Add 3 tablespoons ice water, mixing until dough forms. Chill dough for 30 minutes before rolling.
Is It Possible to Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin. Peel, cube, and roast it at 375°F for 30-40 minutes. Purée until smooth. For the recipe, substitute 1 cup fresh purée for canned. Adjust sweetness and moisture as needed.
Can I Add Extra Spices for a Bolder Flavor?
You can definitely add extra spices for a bolder flavor. Consider increasing cinnamon to 1 1/2 teaspoons, ginger to 3/4 teaspoon, and nutmeg to 1/2 teaspoon. Make sure you thoroughly blend the spices for even distribution.
Chocolate Pumpkin Pie
Equipment
- 1 9-inch pie pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Saucepan
- 1 Rolling Pin
- 1 Cooling rack
Ingredients
- 1 9-inch pie crust unbaked
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie pan; set aside.
- In a mixing bowl, combine pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt.
- Whisk the mixture until smooth and well-blended.
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add chocolate chips, stirring until the chocolate is melted and smooth.
- Pour the chocolate mixture into the pumpkin mixture and stir until fully combined.
- Pour the filling into the prepared pie crust.
- Bake the pie in the preheated oven for 50-60 minutes or until the center is set.
- Remove the pie from the oven and let it cool on a cooling rack for at least 2 hours before serving.
Notes
