Chocolate Pumpkin Pie

Chocolate Pumpkin Pie

Since Thanksgiving is an American holiday and it’s only ever on a Thursday I’m usually at work. Instead of celebrating on Thursday my friend picks a Saturday in November and throws a massive party! I’m usually in charge of desserts of course! This year I made this Chocolate Pumpkin Pie and also a Pumpkin Layer Cake. If chocolate isn’t your thing I made a Pumpkin Pie with a Crunchy Pecan Topping last year.

Chocolate Pumpkin Pie

My friend made a 17 pound turkey this year and mashed 10 pounds of potatoes! There were about 20 people to feed.

Chocolate Pumpkin Pie

Many people in attendance weren’t American and Pumpkin Pie isn’t really eaten outside of North America so a regular Pumpkin Pie can be a little overwhelming. This chocolate pumpkin pie was the perfect choice this year. It has a lovely subtle pumpkin flavor with the spiciness and also a smooth chocolate flavor.


Chocolate Pumpkin Pie



2 cups crushed graham crackers or ginger nut biscuits

2 ounces unsalted butter, melted

1 tbs sugar

2 tbs brown sugar

1/2 tsp salt

1/2 tsp ground cinnamon

Pie Filling

3 ounces bittersweet (around 60%) chocolate, chopped (I used 70%)

6 ounces semisweet chocolate (around 50%), chopped (I used 39%)

2 ounces unsalted butter

1 can pumpkin (15 ounces)

12 ounces evaporated milk

3/4 cup packed light brown sugar

3 eggs

1 tbs cornstarch/cornflour

1 tsp vanilla

1 1/2 tsp salt

3/4 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

pinch of cloves

milk chocolate, for drizzling


  1. Preheat the oven to 350 F/180C. In a small bowl combine the cookie crumbs, melted butter, sugars, salt and cinnamon in a bowl.
  2. Firmly press the mixture into the bottom and sides of a 9 inch pie pan. Bake for 8 to 10 minutes.
  3. Remove from the oven and sprinkle the bittersweet chocolate over the crust. Place back in the oven for 1 minute.
  4. Take out of the oven and using a spatula or pastry brush smooth the chocolate over the bottom of the crust. Set aside and let the chocolate set. Reduce the oven temperature to 325 F/160 C.
  5. Make the filling. In a heat proof bowl over a pan of simmering water melt the semisweet chocolate stirring until smooth. Remove from the heat. In a large bowl whisk together the pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg and cloves. Whisk in 1/3 of the chocolate mixture at at time until completely incorporated.
  6. Place the pie dish on a baking sheet and pour the filling into the crust. Bake for 55-60 minutes. The middle should still be a little wobbly when taken out. refrigerate 8 hours or overnight before serving. Remove from the refrigerator 30 minutes before serving (it will be impossible to slice when stone cold). Melt the milk chocolate and drizzle over the pie. Serve with ice cream.

adapted from Martha Stewart

Happy Thanksgiving!

You Might Like:


  1. Amazing! I tried pumpkin pie for the first time recently and wasn’t TOO keen on it, this one looks amazing – so chocolatey!

  2. It does look amazing! I don’t care for pumkin pie but this makes me want to bake and eat it! Yum.

  3. This looks really good. I had a pumpkin pie at a Thanksgiving party a few years ago and thought it was delicious.


  1. Pumpkin & Brown Sugar Layer Cake | An American Cupcake in London - [...] celebrated Thanksgiving early this year since I have to go to work every year. Check out the Chocolate Pumpkin Pie…
  2. Stop what you’re doing and look at this! « kerrycooks - [...] looking chocolate-pumpkin-pie from An American Cupcake in [...]
  3. Cranberry Pumpkin Pie | An American Cupcake in London - [...] you like pumpkin pie make sure to see my Chocolate Pumpkin Pie, Pumpkin Pie with Crunchy Pecan Topping, Mini…
  4. Maple Pumpkin Custard Pie | An American Cupcake in London - [...] ready made pie crust (I used this, but use whatever you feel like) 2 egg yolks 4 eggs 2…
  5. Best of 2011 | An American Cupcake in London - [...] Chocolate Pumpkin Pie [...]