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Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe – quick and simple to make, this pumpkin pie has a thin chocolate crust, creamy cheesecake pumpkin filling and a layer of dark chocolate ganache glaze on top. Seasoned with pumpkin pie spice.

Pumpkin pie with chocolate

This pumpkin pie with chocolate topping is perfect fall and holiday dessert. Take a break from the traditional pumpkin pie and make your fall more exciting with this decadent Dark Chocolate Pumpkin Pie With Chocolate Crust.

A slice of pumpkin chocolate pie on a plate for Thanksgiving. Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe

 

Since fall is just around the corner, even though we have been getting quite a few hot days for the last week or so, I’m all about pumpkin recipes. Both sweet and savory!

I have been thinking of making pumpkin pie with chocolate cookie crust for a while.

To be honest I’m not a huge fan of traditional pumpkin pie. But pumpkin pie + chocolate crust and chocolate glaze is a completely different thing. It definitely is my kind of dessert!

Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe. A glass pie dish with pumpkin chocolate pie in it.

What ingredients do I need to make chocolate pumpkin pie?

For the chocolate pie crust:

  • crushed chocolate cookies, like Oreos or chocolate graham crackers
  • butter

For the pumpkin cheesecake pie filling:

  • pumpkin puree
  • pumpkin pie spice
  • cream cheese
  • sugar
  • eggs
  • heavy cream
  • salt

For the dark chocolate topping for pumpkin pie:

  • semi-sweet or dark chocolate
  • heavy cream

For garnishing:

  • melted chocolate

 

Two sliced on pumpkin pie for the holidays. Light and easy to make. Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe.

How to make chocolate pumpkin pie?

You’ll be impressed how simple to make it is. It does require baking time and time for it to chill and set, but the wait is totally worth it! But this pumpkin pie with chocolate crust and chocolate drizzle is to die for!

For the chocolate graham cracker crust:
  1. Preheat oven to 350 F.

  2. Spray a 9-inch pie dish with cooking spray.

  3. In a bowl, combine crushed cookies and butter. Mix to combine.

  4. Spread to the bottom of the pie dish and press to the bottom and sides. Bake for 6 minutes, then cool.

For the pumpkin pie filling:
  1. In a bowl, beat together cream cheese and sugar until combined. Scrape down the sides and bottom of the bowl. Add in eggs, one at a time, beating on low speed to incorporate after each addition.

  2. Add in pumpkin pure, vanilla, salt, pumpkin pie spice and cream. Beat until just combined.

  3. Pour  filling over the baked crust and bake for 40-45 minutes, until the top/center is set.

  4. Cool at room temperature for at least 1 hour.

For the chocolate ganache glaze and drizzle:
  1. Place the heavy cream in a small pot and bring to a boil. Pour over the chocolate. Stir until smooth. Add more hot cream, if the glaze appears too thick.

  2. Spread the glaze on top of the pie. Cover and refrigerate for at least 3 hours.

    After that, you can drizzle with melted chocolate.

Slices of creamy low fat dark chocolate pumpkin pie. Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe. Made with International Delight® Coffee creamer. Great for Thanksgiving.

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.

A slice showing the insode of Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe .

How long does pumpkin pie last and how to store it?

You can make this chocolate pie with chocolate layer  2-3 days in advance.

Keep it covered with plastic wrap and refrigerated.

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Two sliced on pumpkin pie for the holidays. Light and easy to make. Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe.
5 from 2 votes

Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe

Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe - quick and simple to make, this pumpkin pie has a thin chocolate crust, creamy pumpkin filling and a layer of dark chocolate ganache glaze on top. Seasoned with pumpkin pie spice and made with International Delight® Pumpkin Pie Creamer.
Prep: 30 minutes
Cook: 45 minutes
Total: 3 hours
Servings: 12

Ingredients 

For the crust:

  • 1 1/2 cups crushed chocolate cookies
  • 1/4 cup melted butter

For the filling:

  • 8 oz softened cream cheese
  • 1 cup sugar
  • 3 eggs, large
  • 15 oz Pumpkin Pure, not pie filling (1 can)
  • 1/4 cup heavy cream
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp salt

For the ganache:

  • 1 cup dark chocolate (chopped), could substitute dark chocolate chips
  • 1/3 cup heavy cream, (+2 tbsp more if the glaze is too thick)

For garnishing:

  • 1/4 cup semi-sweet chocolate chips, melted, for decoration

Instructions 

For the crust:

  • Preheat oven to 350 F.
  • Spray a 9-inch pie dish with cooking spray.
  • In a bowl, combine crushed cookies and butter. Mix to combine. 
  • Spread to the bottom of the pie dish and press to the bottom and sides. Bake for 6 minutes, then cool.

For the filling:

  • In a bowl, beat together cream cheese and sugar until combined. Scrape down the sides and bottom of the bowl. Add in eggs, one at a time, beating on low speed to incorporate after each addition.
  • Add in pumpkin pure, vanilla, salt, pumpkin pie spice and heavy cream. Beat until just combined.
  • Pour  filling over the baked crust and bake for 40-45 minutes, until the top/center is set.
  • Cool at room temperature for at least 1 hour.

For the ganache glaze:

  • Place the heavy cream in a small pot and bring to a boil. Pour over the chocolate. Stir until smooth. Add more hot creamer, if the glaze appears too thick.
  • Spread the glaze on top of the pie. Cover and refrigerate for at least 3 hours.
    After that, you can drizzle with melted chocolate.

Video

Nutrition

Calories: 411kcal, Carbohydrates: 43g, Protein: 5g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 76mg, Sodium: 236mg, Potassium: 298mg, Fiber: 3g, Sugar: 31g, Vitamin A: 5995IU, Vitamin C: 1.5mg, Calcium: 65mg, Iron: 4.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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No-Bake Pumpkin Caramel Cheesecakes

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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15 Comments

  1. 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? 

    1. 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.