Chocolate Pumpkin Cream Pie Recipes

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CHOCOLATE PUMPKIN PIE



Chocolate Pumpkin Pie image

This chocolate pumpkin pie is a delicious, indulgent spin on the classic pumpkin pie. Rich, chocolaty, and full of pumpkin flavor!

Provided by Lisa

Categories     Dessert

Time 1h

Number Of Ingredients 14

13 graham crackers
3 tbs brown sugar
6 tbs softened butter
1 tsp salt
1 ½ cups semi-sweet chocolate chips
¼ cup unsalted butter (half a stick)
3 large eggs
¼ cup granulated sugar
¼ cup brown sugar
½ tsp cinnamon
½ tsp salt
2 tsp pumpkin pie spice
1 can (15 oz pumpkin puree)
1 12 oz can evaporated milk

Steps:

  • Preheat oven to 350.
  • In a food processor* combine your graham crackers, brown sugar, softened butter, and salt until it looks like sand. (13 graham crackers, 3 tbs brown sugar, 6 tbs softened butter, 1 tsp salt)
  • Firmly press the mixture into the pie dish, along the bottom and up the sides.
  • Bake for 15 minutes then remove from oven and set aside.
  • Preheat oven to 425°F and set the rack at the lowest position.
  • In a microwave safe dish, combine semi-sweet chocolate chips and butter. Microwave at 50% power for 30 seconds, stir, and repeat until nice and smooth. * (1 ½ cups semi-sweet chocolate chips, ¼ cup unsalted butter)
  • In a medium bowl mix together sugar, cinnamon, salt and pumpkin pie spice. * (1/4 cup granulated sugar, ¼ cup brown sugar, ½ tsp cinnamon, ½ tsp salt)
  • In a large bowl*, whisk the eggs until combined. Then add in your sugar/spice mixture, canned pumpkin, evaporated milk, and melted chocolate. Stirring until completely combined. (3 large eggs, 1 can pumpkin puree, and 1 can evaporated milk.
  • Pour the mixture into the graham cracker crust.
  • Bake for 15 minutes at 425° then reduce oven temperature to 350° and bake for 40-50 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly. The top of the pie will be a fill dome. If there is still an indent in the middle of the pie bake for another 2-3 minutes then check it again.
  • Once done remove from oven and let cool at room temperature.
  • Top with whipped cream and enjoy!

Nutrition Facts : Calories 410 kcal, Carbohydrate 42 g, Protein 5 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 495 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving

CHOCOLATE MARSHMALLOW PUMPKIN PIE



Chocolate Marshmallow Pumpkin Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 9

6 ounces semisweet chocolate, broken into pieces
3/4 cup heavy cream
1/2 teaspoon vanilla extract
One 7-ounce container marshmallow cream
4 tablespoons (1/2 stick) butter, at room temperature
2 cups heavy cream
1 cup confectioners' sugar
1 store-bought pumpkin pie
Seasonal chocolate lollipops, for decorating

Steps:

  • For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined.
  • For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds.
  • In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth.
  • For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes.
  • Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream.

PUMPKIN CHIP CREAM PIE



Pumpkin Chip Cream Pie image

This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

3/4 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2/3 cup miniature semisweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
Slivered almonds and chocolate curls, optional

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set., Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.

Nutrition Facts : Calories 315 calories, Fat 15g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 305mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE-PUMPKIN PIE



Chocolate-Pumpkin Pie image

Whether you add a little or a lot of chocolate, this easy pie will win you rave reviews.

Provided by Roxana Yawgel

Categories     Dessert

Time 5h30m

Yield 10

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
3/4 cup packed brown sugar
3 eggs
2 teaspoon pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie filling)
1 1/2 cups whipping cream
1 tablespoon unsweetened baking cocoa

Steps:

  • Heat oven at 350°F.
  • Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate.
  • In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.
  • Reserve 1 cup pumpkin filling. (I poured it into the measuring cup I had the whipping cream in so I didn't dirty another dish, or you can just leave it into the bowl.) Pour remaining filling into pie crust.
  • With whisk, stir together reserved 1 cup pumpkin filling and baking cocoa until no lumps remain. Pour chocolate filling over pumpkin filling in pie plate. Slightly tap sides of plate so 2 fillings combine.
  • Bake about 50 minutes or until toothpick inserted near center comes out clean. Turn off oven and slightly open oven door; leave pie in oven about 1 hour 30 minutes to cool.
  • Refrigerate pie 3 hours before serving. Serve with whipped cream.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE PUMPKIN PIE



Chocolate Pumpkin Pie image

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!

Provided by Sydney Mike

Categories     Pie

Time 1h5m

Yield 1 9-inch pie, 8-10 serving(s)

Number Of Ingredients 20

1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
3 tablespoons ice water, as needed
1 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour (yes, again)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg
1 large egg white
2 tablespoons vanilla extract
1 (15 ounce) can pumpkin puree, solid-pack, unsweetened
1 cup half-and-half
4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons granulated sugar

Steps:

  • 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.
  • 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.
  • When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
  • Refrigerate the pie plate while making the filling.
  • FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
  • In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
  • Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
  • Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
  • Remove from the oven & cool the pie on a wire rack until it is room temperature.
  • FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
  • In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
  • Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
  • Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
  • Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!

Nutrition Facts : Calories 451.5, Fat 25.9, SaturatedFat 15.9, Cholesterol 80.9, Sodium 195.8, Carbohydrate 53.1, Fiber 3.3, Sugar 31.1, Protein 6.7

PUMPKIN-CHOCOLATE CHEESECAKE PIE



Pumpkin-Chocolate Cheesecake Pie image

I saw this in my Mom's Better Homes and Gardens magazine and I just had to write it down. It sounded so good.

Provided by michelles3boys

Categories     Cheesecake

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 deep dish pie shell
12 ounces cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
3/4 cup semisweet chocolate, finely chopped
1 (15 ounce) can pumpkin
2/3 cup brown sugar
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or 3/4 cup light cream
chopped chocolate (optional)

Steps:

  • Preheat oven to 450 degrees.
  • Line crust with double thickness of aluminum foil and bake for 8 minutes.
  • Remove foil and bake for 6 more minutes.
  • Cool the crust.
  • Reduce oven temperature to 375 degrees.
  • In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
  • Spread cream cheese mixture in the cooled crust.
  • Sprinkle with the chopped chocolate.
  • In a bowl combine pumpkin, brown sugar and spice.
  • Stir in 4 eggs.
  • Gradually stir in half and half.
  • Slowly pour pumpkin mixture onto the chocolate layer.
  • Cover pie edge with foil so it will not burn.
  • Bake 60-65 minutes or until a knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Refrigerate within 2 hours.
  • Top with more chopped chocolate if desired.

Nutrition Facts : Calories 488.8, Fat 32.2, SaturatedFat 16.7, Cholesterol 171.5, Sodium 289.2, Carbohydrate 45.4, Fiber 3, Sugar 27.2, Protein 10.6

CHOCOLATE PUMPKIN PUDDING PIE



Chocolate Pumpkin Pudding Pie image

Either blind bake a 9-inch crust, or use a graham cracker or chocolate cookie crust, and create the rest of this luscious pie on top of the stove! No need to bake the filling, this pudding pie combines the flavors of dark chocolate and pumpkin in a rich and satisfying dessert. Add some pretty sliced almonds or toasted pecans to the top if you want to add some extra crunch. This recipe is easy to personalize!

Provided by Bibi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 15

½ cup white sugar
½ cup light brown sugar
2 tablespoons cornstarch
1 ½ teaspoons kosher salt
¾ teaspoon ground cinnamon
¾ teaspoon pumpkin pie spice
1 pinch ground cloves
1 (15 ounce) can solid pack pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 egg yolks
4 ounces bittersweet baking chocolate, finely minced
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
2 tablespoons sweetened whipped cream

Steps:

  • Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
  • Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
  • Garnish with whipped cream.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 60.9 g, Cholesterol 129.7 mg, Fat 23.6 g, Fiber 3.2 g, Protein 7.6 g, SaturatedFat 10.5 g, Sodium 736.8 mg, Sugar 45 g

PUMPKIN-CHOCOLATE CREAM PIE



Pumpkin-Chocolate Cream Pie image

Provided by Danny Boome

Categories     dessert

Time 12h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 eggs
1/4 cup light brown sugar, packed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 cups heavy cream, divided
1 (15-ounce) can pumpkin puree
2 (9-ounce) packages chocolate wafer cookies
16 ounces mascarpone cheese
1 tablespoon sugar
1/2 cup toasted pumpkin seeds, no shells, roughly chopped

Steps:

  • In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
  • Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.
  • Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.
  • Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.
  • Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  • Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.

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