Chocolate Pumpkin Pie

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READY IN: 1hr 5mins
Recipe by Sydney Mike

This is for those of us chocoholics who do enjoy their pumpkin! The recipe was found in Mrs. Fields I Love Chocolate! Cookbook, 1994, Preparation time does not include the times needed for the dough to chill or the chocolate to chill & it also doesn't include the time for the pie to cool to room temperature or the time for the finished pie to chill!

Ingredients Nutrition


  1. FOR THE CRUST ~ Whisk together the flour & salt, then with a pastry blender, cut in the butter until the flour & butter mixture resembles coarse meal.
  2. Toss mixture with a fork, sprinkling on just enough of the ice water to form a cohesive dough, then flatten the coudh into a disk, wrap in plastic wrap, & chill in refrigerator for 45 minutes.
  3. When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
  4. Refrigerate the pie plate while making the filling.
  5. FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
  6. In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
  7. Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
  8. Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
  9. Remove from the oven & cool the pie on a wire rack until it is room temperature.
  10. FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
  11. In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
  12. Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
  13. Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
  14. Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!

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