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A thin chocolate cookie crust, a creamy pumpkin cheesecake filling and a dark chocolate ganache on top. Make it 2 to 3 days ahead for an easy Thanksgiving dessert.
This chocolate pumpkin pie is for people who think they don’t like pumpkin pie.
I’m one of them.
A traditional pumpkin pie has never been my favorite, but put a creamy pumpkin cheesecake filling on a chocolate cookie crust and cover it with dark chocolate ganache, and it’s a completely different dessert.
The crust is two ingredients, the filling is one bowl, and the ganache is just chocolate and hot cream.
It bakes while you do other things, and it has to chill for a few hours anyway, so it’s one of the best make-ahead Thanksgiving desserts you can put on the table.
Why You’ll Love This Chocolate Pumpkin Pie
Cheaper than a bakery pie. One pie gives you 12 slices for a fraction of a bakery chocolate pie.
Pumpkin and chocolate in every bite. A thin chocolate crust, a pumpkin cheesecake filling and a dark chocolate ganache layer on top.
Made ahead. Bake it 2 to 3 days before the holiday and keep it in the fridge. It frees up your oven on the day.
Simple ingredients. Chocolate cookies, butter, cream cheese, pumpkin purée, eggs, heavy cream and chocolate. Nothing special to buy.
A crowd pleaser. It wins over chocolate lovers and pumpkin skeptics at the same table.
Ingredients for Pumpkin Pie With Chocolate Crust
- Chocolate cookies. Oreos or chocolate graham crackers, crushed fine. If you use Oreos, keep the filling in; it helps the crust hold together.
- Butter. Melted, to bind the crumbs.
- Cream cheese. Softened, so the filling beats smooth with no lumps. This is what makes it a pumpkin cheesecake pie.
- Pumpkin purée. Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Eggs, sugar and vanilla. They set the filling and sweeten it.
- Heavy cream. Goes into the filling and into the ganache. It makes both rich and silky.
- Pumpkin pie spice and salt. The warm fall flavor, balanced with a pinch of salt.
- Dark chocolate. Chopped bar chocolate or dark chocolate chips for the ganache.
See the recipe card below for exact amounts.
How to Make Chocolate Pumpkin Pie
Chill. Refrigerate at least 3 hours, then drizzle with melted chocolate before serving.
Make the chocolate crust. Mix the crushed cookies with melted butter, press into a 9-inch pie dish, bake for 6 minutes and let it cool.
Beat the filling. Beat the cream cheese and sugar until smooth, then add the eggs one at a time on low speed. Add the pumpkin purée, heavy cream, vanilla, spice and salt and beat just until combined.
Bake. Pour the filling into the crust and bake 40 to 45 minutes, until the center is set. Cool at room temperature for 1 hour.
Add the ganache. Pour hot heavy cream over the chopped chocolate, stir until smooth and spread it over the pie.
Tips for the Best Chocolate Crust Pumpkin Pie
Slice cold. Wipe the knife with a warm, damp towel between slices for clean pieces of pumpkin pie with ganache.
Soften the cream cheese. Cold cream cheese leaves lumps in the filling. Take it out of the fridge an hour ahead.
Beat on low after the eggs. Too much air makes the filling puff up and crack as it cools.
Look for a set center. The middle should jiggle only slightly. It firms up as it cools and chills.
Let the pie cool before the ganache. Spread ganache on a warm pie and it slides off.
Thin the ganache if needed. If it looks too thick to spread, stir in 1 to 2 tablespoons more hot cream.
Make Ahead and Storage
This dark chocolate pumpkin pie is made to be made ahead. Bake it 2 to 3 days before you serve it, cover it with plastic wrap and keep it in the fridge. Add the chocolate drizzle the day you serve it.
Leftovers keep covered in the fridge for up to 4 days.
When to make Chocolate Pumpkin Pie?
This Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe is great for a seasonal fall dessert, party or family gathering. It is also great for Thanksgiving.
I’m pretty sure chocolate lovers will be impressed and even people who are not into pumpkin desserts will be impressed.
What to Serve With It
Next to a classic or keto pumpkin pie so everyone gets the slice they want
A spoonful of lightly sweetened whipped cream
Coffee or espresso after a holiday dinner
FAQ
Can I use pumpkin pie filling instead of pumpkin purée? No. Pumpkin pie filling is already sweetened and spiced, so the pie would be too sweet. Use plain pumpkin purée.
Can I use a store-bought chocolate crust? Yes. A ready-made chocolate cookie crust works. Skip the crust step and go straight to the filling.
Why did my pumpkin cheesecake pie crack? Usually from overbaking or beating too much air into the eggs. Bake just until the center is set and beat on low after adding the eggs. The ganache covers small cracks anyway.
Can I make it without the ganache? Yes. It’s still a creamy pumpkin pie with chocolate crust. Drizzle it with melted chocolate or top it with whipped cream instead.
How far ahead can I make chocolate pumpkin pie? Up to 3 days ahead. Keep it covered in the fridge.
More Pumpkin Recipes
- Keto Low-Carb Pumpkin Pie
- Pumpkin Tiramisu Cake
- Keto Pumpkin Crème Brûlée
- Easy Low-Carb Pumpkin Cheesecake
- No-Bake Pumpkin-Caramel Cheesecakes
- Pumpkin Pull-Apart Yeast Bread
- 7 Pumpkin Desserts I Make Every Fall
Dark Chocolate Pumpkin Pie With Chocolate Crust
Ingredients
For the crust
- 1 1/2 cups crushed chocolate cookies
- 1/4 cup melted butter
For the filling
- 8 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 15 oz pumpkin purée, 1 can, not pie filling
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/8 tsp salt
For the ganache
- 1 cup chopped dark chocolate or dark chocolate chips
- 1/3 cup heavy cream, plus 2 tbsp more if needed
For garnish
- 1/4 cup semi-sweet chocolate chips, melted
Video
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
- Mix the crushed cookies and melted butter. Press into the bottom and up the sides of the dish.
- Bake the crust for 6 minutes, then let it cool.
- Beat the cream cheese and sugar until smooth. Scrape down the bowl.
- Add the eggs one at a time, beating on low after each.
- Add the pumpkin purée, heavy cream, vanilla, pumpkin pie spice and salt. Beat just until combined.
- Pour the filling into the crust. Bake 40 to 45 minutes, until the center is set.
- Cool at room temperature for 1 hour.
- Bring the heavy cream to a simmer and pour it over the chopped chocolate. Stir until smooth. Add more hot cream if it is too thick.
- Spread the ganache over the pie. Cover and refrigerate at least 3 hours.
- Drizzle with melted chocolate before serving.
Notes
- Make ahead: bake up to 3 days ahead and keep covered in the fridge.
- Storage: leftovers keep covered in the fridge for up to 4 days.
- Use plain pumpkin purée, not pumpkin pie filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pumpkin Recipes:
No-Bake Pumpkin Caramel Cheesecakes
Pumpkin Pull-Apart Yeast Bread
I’m confused with the chocolate for the ganache. Can we or do we use regular semi sweet dark chocolate chips for the ganache and for the garnish? Can the garnish and ganache be the same chocolate?? Or is the ganache supposed to be unsweetened baking chocolate?
You can use either dark or semi-sweet chocolate chips. I used different kinds of chocolate so the top decoration is is a slightly different color.
You mention the creamer, but it’s not on the ingredient list…
Yes, because most people started to make the recipe with just regular heavy cream. Feel free to substitute.