I love chocolate. This is NO secret. I made this pie in 2017 and it was a total hit. It is just as good as my triple chocolate pumpkin pie but I didn’t have enough chocolate so I roll with what I have!
A traditional pumpkin pie is amazing on its own. The flavor and texture is heaven in my mouth. I decided to put a spin on this original recipe with my love affair for chocolate. It is rich, silky, and the perfect sweetness topped with my signature pumpkin pie whipped cream. You can’t beat the ease, flavor, and deliciousness with this pie. It is incredibly decadent and will cure anyone’s chocolate desires.
If you do not want the chocolate, leave it out and just use the pumpkin recipe for your pie. It screams fall holiday!
Confession time…I actually forgot the egg wash…oops! But then put it on 10 minutes after I realized my crust wasn’t turning golden. I know, I know, but I got down the exact timing of when to cover my crust for this particular recipe. It all worked out!
The secret to pumpkin pie with no cracks is the time. You want the center set, meaning it might jiggle a wee bit. Not a lot but just until the center top filling is shiny. When you remove the pie from the oven the residual heat continues to bake the filling. So, if you over bake your pie it the residual heat will crack the top. It is about 25-30 minutes for the filling to set accordingly. This is a great pie to bake a head of time because the more it sits, the yummier it get!
If you have cracks, it will still be delicious and we will just cover them with my whipped cream! No one will ever know, I’ll keep it our little secret. 😉
Chocolate Swirl Pumpkin Pie
Ingredients
- Perfect Pie Crust recipe
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon all spice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 15-ounce can pumpkin puree
- 1/2 cup heavy cream
- 3-ounces milk or semi-sweet chocolate
Directions
- Prepare pie crust according to directions.
- Pre-heat oven 350 degrees F. Roll out shell and place in pie pan. Don’t forget the egg wash!
- In a standing mixer, or with a hand beater, beat eggs.
- Add sugar, flour, cinnamon, pumpkin pie spice, all spice, nutmeg, and salt until combined.
- Add pumpkin puree and heavy cream.
- Beat until well incorporated and thick. About 1-2 minutes.
- Melt chocolate in a microwave safe bowl or measuring cup.
- Pour pumpkin mixture into pie shell.
- Drizzle the melted chocolate in a swirl shape, zig-zag, however you want on top. Using a knife, start to gently swirl the chocolate as much or as little as you like. See notes*
- Bake 15 minutes. Then peak at your crust, if it starts to turn light, golden brown place a piece of foil right on top and barely crimping the sides. For my oven it was about 18 minutes or so. You want to hide the crust as it will still bake with the foil over it. Or use pie shield.
- Bake another 10 minutes. Remove the foil and tap the pie. The center should just move ever so slightly. Remove from oven. Let cool on a cooling rack.*
- Let sit until room temperature and then cover and place in fridge or cool at least 8 hours to allow the center to set.
- For the whipped topping. See my recipe for Pumpkin Pie Spice Add-In Mix. Dollop on top before serving!
*If your filling is still wiggly, bake in increments of 2 minutes. At 25-30 minutes it should be ready to remove from the oven.
*For the swirling part, swirl enough so the chocolate is combined with the pumpkin. Seen in the picture how thick the chocolate is (this is just for show) you want to swirl a lot so it looks marbled and cooked throughout the pie.
You can buy a store bought frozen crust from the store in the freezer isle. It is a great way to save time, just make sure it is thawed before filling with the pumpkin mixture. This is a recipe for a 9-in pie pan.
