Triple Chocolate Pumpkin Pie

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This Triple Chocolate Pumpkin Pie is beyond delicious! You’ll love the flavor combinations! The perfect dessert for holiday gatherings and parties.

This Triple Chocolate Pumpkin Pie is beyond delicious! You'll love the flavor combinations! The perfect dessert for holiday gatherings and parties.

Where are the chocolate lovers out there? If you are anything like me, you LOVE LOVE LOVE your chocolate and the holidays are a time to rejoice. Why not combine two amazing flavors: chocolate and pumpkin…MIND BLOWN right? Of course having traditional pumpkin pie is always recommended for the traditionists (ie…grandma) out there but it is OKAY to switch things up, you have my permission.

I know there is a divide on Christmas vs Thanksgiving – but we like pumpkin pie at both! Nothing wrong with that, no sir! So yes, I’ll make a traditional Pumpkin Pie because it takes 5 minutes and tastes amazing with a big old dollop of homemade whipped cream. Triple Chocolate Pumpkin Pie takes a little bit longer (don’t be scared not that much) but has such an amazing flavor you are just going to fall in love with tasty pie.

Making pies is one of my favorite things to do for the holidays – especially when I get to flex my baking muscles and make something different and unique! That’s what Triple Chocolate Pumpkin Pie is! What’s super fun is that because it is still a pumpkin pie at heart, you still get that amazing flavor. But with chocolate – do you think you can beat that? I mean for real you guys – it’s amazing!


Now all you need to do is tell me which holiday are you making it for??? OR are you doing both like me? YUM!

Let’s get the rest of our pie recipes shall we??? You’re going to want to check out:

Eggnog Custard Pie

Eggnog Custard Pie

This almost no-bake pie is easy to prepare and oh so yummy!

Creamy Peanut Butter Pie

Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie


For the Crust

  • 2 cups finely ground graham cracker crumbs, a rolling pin with a resealable gallon-sized bag works wonders for getting those crackers into fine crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2 tablespoons packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 3 ounces bittersweet chocolate , finely chopped (I grated mine)

For the Pie Filling

  • 6 ounces semisweet chocolate broken up into small pieces
  • 4 tablespoons unsalted butter, cut into small pieces
  • 15 ounces solid-pack pumpkin
  • 12 ounces evaporated milk
  • 3/4 cup packed light-brown sugar
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Ground cloves
  • 1 ounce milk chocolate, melted (this will be used when you are serving the pie)


For the Pie

  1. To make the crust preheat oven to 350 degrees.
  2. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl.
  3. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8-10 minutes.
  4. Remove from the oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt the chocolate, about 1 minute.
  5. Spread the chocolate in a thin layer on bottom and up sides. I find the bottom of a small spoon works well for this. Let cool on a wire rack. Reduce oven temperature to 325 degrees

For the Pie

  1. In a large heatproof bowl, set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  2. Mix the pumpkin, milk, brown sugar , eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.
  3. Mix 1/3 pumpkin mixture into chocolate mixture. Mix in remaining pumpkin mixture until completely combined.
  4. Put the pie dish onto a rimmed baking sheet, and pour pumpkin into crust.
  5. Bake until the center is set, but still a bit wobbly, 55-60 minutes.
  6. Let it cool in the pie dish on a wire rack. Refrigerate until well chilled (about 8 hours or overnight). Before serving, drizzle with the melted milk chocolate on top. I am also at the mind set that whipped cream never hurt a piece of pie, so if you're so inclined please do!
  7. Serve immediately.

This Triple Chocolate Pumpkin Pie is beyond delicious! You'll love the flavor combinations! The perfect dessert for holiday gatherings and parties.



  1. MMM! This sounds so good! I am a huge fan of chocolate and pumpkin. Thanks for sharing on Foodie Friends Friday!

  2. WOW! This looks and sounds delicious! Thanks for linking up at Foodie Friends Friday!


  3. This pie looks to good to be true 😉
    Scrumptious, decadent, amazingly delicious … you pick!
    Thank you for sharing this at Wednesday Extravaganza! Hope to see you there again this week 🙂

  4. Miss Information
  5. This is a fantastic cake!
    Sounds absolutely heavenly

  6. This is stunning! I want a slice (or three).

  7. Photobucket

  8. WOW! Looks so good!

  9. This is my kind of pie… pumpkin and chocolate mixed together… YUM. coming over from Dail Mom Mondays.


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