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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.
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!
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
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!
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Preheat oven to 350 F.
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Spray a 9-inch pie dish with cooking spray.
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In a bowl, combine crushed cookies and butter. Mix to combine.
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Spread to the bottom of the pie dish and press to the bottom and sides. Bake for 6 minutes, then cool.
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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.
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Add in pumpkin pure, vanilla, salt, pumpkin pie spice and cream. Beat until just combined.
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Pour filling over the baked crust and bake for 40-45 minutes, until the top/center is set.
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Cool at room temperature for at least 1 hour.
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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.
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Spread the glaze on top of the pie. Cover and refrigerate for at least 3 hours.
After that, you can drizzle with melted chocolate.
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.
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.
Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe
Video
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.
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?Â
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.