This Triple Chocolate Pumpkin Pie is beyond delicious! You’ll love the flavor combination! The perfect dessert for holiday gatherings and parties that’s slightly decadent and oh so good!
Triple Chocolate Pumpkin Pie
NOTE: This recipe is from a previous contributor and has been fully updated with new pictures and text 9/2020. Enjoy, this one is a keeper!
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 traditionalists (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. In addition, I’m also adding an amazingly decadent Triple Chocolate Pumpkin Pie to our holiday menu.
Now granted, this Triple Chocolate Pumpkin Pie does take a little bit longer to prepare and cool, just factor that into your schedule. This pie is inspired by a Martha Stewart recipe. Okay, now that may intimidate you but trust me you can do this! And let me tell you the family will be ever so impressed.
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 exactly what Triple Chocolate Pumpkin Pie is! If you find yourself questioning the flavor combination of pumpkin and chocolate, rest assured they work so well together, it’s quite magical.
What you’ll find 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!
What ingredients do you need to make Triple Chocolate Pumpkin Pie?
- Crust: Graham crackers, butter, bittersweet chocolate, sugar, brown sugar, cinnamon, and salt.
- Filling: Semi-sweet chocolate, canned pumpkin, butter, brown sugar, evaporated milk, eggs, vanilla extract, cornstarch, salt, ginger, cinnamon, nutmeg, and cloves.
- Topping: chocolate of choice.
Some tips for making Triple Chocolate Pumpkin Pie:
- Use a food processor for the finely ground graham crackers. You can also use the food processor for the chocolate.
- Use canned pumpkin, not pumpkin pie filling.
- For the topping, use whatever chocolate you desire.
- Serve at room temperature or slightly chilled, with or without the addition of whipped cream.
- You can also add some chocolate shavings prior to serving for a beautiful presentation.
Simple Steps for making Triple Chocolate Pumpkin Pie:
Please note: complete detailed recipe instructions are found below in the recipe card. This is the abbreviated version.
Finely crush graham crackers using a food processor.
Mix crust ingredients and place them into a pie dish. Bake crust.
Finely chop bittersweet chocolate using a food processor.
Sprinkle chopped chocolate onto baked crust. Return to oven 1-2 minutes until melted. Spread chocolate and allow it to cool.
Prepare the filling for the pumpkin portion.
Melt semi-sweet chocolate.
Mix melted chocolate with pumpkin filling.
Pour filling into cooled crust. Bake for approximately 1 hour. Allow to cool and refrigerate for 8 hours.
Melt chocolate, stirring well.
Pour over cooled pie, refrigerate until chocolate has firmed up.
Looking for other amazing desserts for the holiday season? Try these:
And may I tempt you with these amazing pumpkin treats, so yummy!
- No Bake Pumpkin Cheesecake Balls
- Marshmallow Mousse Pumpkin Pie
- Pumpkin Chocolate Cheesecake Bars
- Creamy Pumpkin Crisp
For the Crust
- 2 cups finely ground graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 Tablespoon granulated sugar
- 2 Tablespoons light-brown sugar, packed
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 3 ounces bittersweet chocolate, finely chopped
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 light-brown sugar , packed
- 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
- 1/2 teaspoon ground cloves
- 6 ounces milk chocolate, melted
For the Crust
- To make the crust preheat oven to 350 degrees.
- Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl.
- Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8-10 minutes.
- Remove from the oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt the chocolate, about 1 minute.
- 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
- In a large heatproof bowl, set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
- Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
- Mix 1/3 pumpkin mixture into chocolate mixture. Mix in remaining pumpkin mixture until completely combined.
- Put the pie dish onto a rimmed baking sheet, and pour pumpkin into crust. If there is too much filling, spoon some out to make it fit evenly into the crust.
- Bake until the center is set, but still a bit wobbly, 55-60 minutes.
- Let it cool in the pie dish on a wire rack. Refrigerate until well chilled (about 8 hours or overnight).
- After refrigeration melt the remaining 6 ounces of chocolate and stir well. The mixture should be thin enough to run but not too thin. If needed add a small amount of water too loosen it up.
- Pour the melted chocolate on top layer of the pie, chill in refrigerator until chocolate firms up.