Mix things up this Thanksgiving with a Pumpkin Pie with Chocolate, two great flavors that go great together. This pumpkin chocolate pie is rich, creamy, chocolatey — and one of those practically fool proof desserts!
Chocolate Pumpkin Pie is perfect on its own, but absolutely drool-worthy with a bit of Maple Whipped Cream. Make a homemade crumb pie crust with chocolate cookie crumbs or simply buy a commercial crust. Either way is delicious.
If you’re looking to switch things up this year, try this Pumpkin Pie with Chocolate. I took my standard favorite and tweaked it a bit by switching up the cookie crust base and swapping chocolate chips for streusel. It’s a different kind of pie, and just right for when you want something a little nontraditional.
Why Make This
It’s a pantry staple pie. Seriously, this pie is so convenient. All the ingredients are pantry staples, meaning you can make it whenever you want!
It is simple to make. The filling comes together so quickly and easily. I think it takes about five minutes, tops. It helps to use a commercial cookie crust and sweetened condensed milk, both of which you can find at good prices at the holidays.
It’s a nice change from the ordinary. The chocolate crumb crust and the chocolate chips combine to give this pie a refreshing twist from traditional pies. I hope you’ll give it a try!
Here’s what you need:
chocolate cookie crumb crust – You can make a homemade cookie crumb crust out of chocolate cookies and unsalted butter or buy a commercial crust.
pumpkin puree – Make sure that you use 100% pure pumpkin or pumpkin puree in this Pumpkin Pie with Chocolate, not pumpkin pie filling. There’s a difference.
sweetened condensed milk – This is easy to find in a can, but you can make your own if you need to. You can also make dairy-free sweetened condensed milk if you’re accommodating an allergy.
egg – You just need one egg. I don’t recommend using an egg substitute. We tested that last year with undesirable results.
ground cinnamon – Just a half teaspoon adds a warmth to the filling that plays well with the other flavors. You can use pumpkin pie spice instead or make a mixture of ground cinnamon, ginger, and nutmeg.
salt – Just a little bit of salt brings out the sweetness in the pumpkin. Don’t omit it.
chocolate chips – Scattering chocolate chips across the top of the pie gives it a fun, dotted appearance and a second layer of chocolate to the pie. Make it a triple chocolate pumpkin pie by varying the types of chips you use, such as semi-sweet, white chocolate, and bittersweet chocolate.
Here’s how easy it is to make this:
Prep step – Preheat the oven to 425°. Place the cookie crust in the pie plate on a cookie sheet to catch any drips.
1. In a large mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, cinnamon, and salt.
2. Pour the pumpkin filling into the cookie crust. Bake 15 minutes. Remove the pie from the oven. Reduce the oven temperature to 350°.
3. Sprinkle the chocolate chips over the pie. Bake 30 minutes or until set. Cool to room temperature and then chill in the refrigerator. Serve with whipped cream.
Storage note: You can’t make this too far in advance. I don’t recommend making it more than two days in advance. But like I said, it comes together quickly and you can keep everything in the pantry so you can make it at a moment’s notice.
Think about what flavors you love in other pumpkin dishes, such as warm spices, nuts, toffee, chocolate, and whipped cream. These are all great additions or toppings to pumpkin pie.
Pumpkin pie should not sit at room temperature for longer than 2 hours. Since it tastes better cold anyway, store your pie in the fridge.
Pumpkin pie can weep if it’s been overbaked, but also if it’s been covered while still warm. Bake the pie until it is still a bit jiggly, cool completely on a rack, and then refrigerate.
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- chocolate cookie crumb crust – $2.02
- pumpkin puree – $0.99
- sweetened condensed milk – $1.64
- egg – $0.15
- ground cinnamon – $0.05
- salt – $0.01
- chocolate chips – $0.50
While your costs may vary depending on where and how you shop, you can expect to pay about $5.36 for a Pumpkin Pie with Chocolate, about $0.67/serving.
More Great Pie Recipes
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Pumpkin Pie with Chocolate
- 1 chocolate cookie crumb crust
- 1 15-ounce can pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 1 egg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chocolate chips
- whipped cream for topping the pie
- Preheat the oven to 425°.
- Place the cookie crust in its pan on a cookie sheet to catch any drips.
- In a large mixing bowl, beat the pumpkin, sweetened condensed milk, egg, cinnamon, and salt. Pour this mixture into the cookie crust. Bake 15 minutes.
- Remove the pie from the oven. Reduce the oven temperature to 350°. Sprinkle the chocolate chips over the pie.
- Bake 30 minutes or until set. Cool to room temperature and then chill in the refrigerator.
- Serve with whipped cream.
This post was originally published on November 19, 2015. It has been update for content and clarity.