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This Chocolate Spiced Pumpkin Pie is a marbled pumpkin chocolate pie with a touch of spice from chili powder and cayenne.
Easy Chocolate Pumpkin Pie
It’s pie season! And we’re kicking it off with this Chocolate Spiced Pumpkin Pie.
I fell in love with spiced chocolate-flavored desserts when I was making my cookbook. I knew chocolate and pumpkin was a match made in heaven, but I wasn’t entirely sure about the extra spices. Boy was I wrong. If you prefer traditional pumpkin pie, I have that too.
This chocolate pumpkin pie is straight up amazing. It’s a buttery, flaky pie crust, a marbled pumpkin chocolate filling, the perfect blend of heat from the cayenne and chili powder and pumpkin pie spices.
- Chocolate – either semi-sweet chocolate or dark chocolate work great. Or you can even use spiced chili chocolate for a bolder flavor.
- Seasonings – we’re using a combination of pumpkin pie spice, mild chili powder, and cayenne pepper for the pie filling. Trust me on this. Those spices complement the pumpkin perfectly!
- Pumpkin Puree – make sure you get pumpkin puree, not pumpkin pie filling. Puree is just pumpkin while filling has added sweeteners.
How to Make Chocolate Pumpkin Pie from Scratch
This decadent pumpkin pie recipe is surprisingly quick to make. You just need 20 minutes to prep it, then you can toss it in the oven!
- Prep the crust: Prepare and pre-bake your pie crust according to the instructions. Cool completely.
- Make the pumpkin filling: In a separate bowl, combine the brown sugar and seasonings. Add in the pumpkin and eggs, stir to combine, then slowly stir in the half-and-half.
- Melt the chocolate: In a bowl, mix together chocolate and butter. Melt in 30-second increments, stirring frequently, until smooth.
- Make the chocolate layer: Separate 1 1/2 cups of the pumpkin filling, then stir the melted chocolate into that.
- Assemble the pie: Pour each filling into the pie crust, alternating the layers to create a marbling effect.
- Bake and cool: Bake the pie for 45-60 minutes, then pull it out of the oven and let it cool completely. Chill for 2 hours in the fridge.
- Add the ganache: In a bowl, mix chocolate and heavy cream. Melt in the microwave until smooth, then drizzle over the pie.
Tips and Notes
- Pre-bake the crust. This sets it up a bit so it doesn’t get soggy when you add in the filling.
- Cool the crust completely before you add the filling. If it’s still warm, it can make the filling runny and it won’t bake up correctly.
- Bake the pie with tinfoil around the edges of the crust if you notice it starting to burn. Alternatively, you could use a pie shield.
- You’ll know the pie is done when the center of the pie is totally set. It shouldn’t jiggle at all.
- Cool the pie completely before adding the ganache, then chill it for 2 hours before serving to make sure it’s completely set.
A fully assembled chocolate pumpkin pie will last for 3-4 days in the fridge.
There are a few ways you can prep this pumpkin pie ahead of time: Assemble and bake the pie and store it in the fridge for 2 days before serving. Or you can make and pre-bake the crust and store it in the fridge for up to 3 days.
Can You Freeze Pumpkin Pie?
Yes! You can freeze your finished pie, just without the topping. To freeze it, cool it completely, wrap it tightly, then store it in the freezer for up to 1 month.
When you’re ready to serve, thaw in the fridge, then add the topping and serve.
More Pumpkin Pie-Inspired DessertsPrint
This Mexican Chocolate Pumpkin Pie is a marbled pumpkin chocolate pie with Mexican spice and a spiced chocolate ganache.
- 1 prebaked pie crust
For the Filling
- 3 ounces semi-sweet chocolate or Mexican-style sweetened chocolate
- 2 tablespoons unsalted butter
- ¾ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon mild chili powder
- 1/8 teaspoon cayenne pepper
- 1 can (15 oz.) pumpkin puree (not pie filling)
- 4 eggs, slightly beaten
- 1 cup half and half
For the Ganache
- ¼ cup chocolate chips
- 1–2 tablespoons heavy whipping cream
- ¼ teaspoon cinnamon
- Preheat the oven to 425°F.
- Prepare your piecrust recipe in a 9-inch pie plate. Poke the bottom of the crust with a fork. Add pie weights (or beans or rice) and prebake the pie crust for 10-12 minutes.
- Reduce the oven temperature to 350°F and wait for oven to cool off.
- For the filling: In a small bowl, combine the chocolate and butter. Melt in the microwave in 30 second increments, stirring each time until the chocolate is melted and smooth. Set aside.
- In a large bowl, combine the dry ingredients: brown sugar, pumpkin pie spice, chili powder and cayenne pepper and stir to combine. Add the pumpkin puree & eggs and stir until combined. Slowly stir in the half and half, mixing until all ingredients are well blended.
- Separate out 1 ½ cups of the pumpkin filling and stir in the melted chocolate to create the chocolate layer.
- Pour each filling into the pie crust, alternating the layers to create a marbling effect.
- Bake the pie for 45 minutes to 1 hour, keeping a close eye on the pie the last 15 minutes, the center of the pie should be set and not giggly. Cover the edges with foil or a pie sield if they are starting to burn. Cool pie completely and chill for 2 hours before serving.
- For the ganache: In a small bowl, combine the chocolate and heavy cream. Melt in the microwave in 30 second increments, stirring each time until the chocolate is melted and smooth. Drizzle the chocolate over the pie before serving.
- Recipe credit: Better Homes and Gardens 100 Best Pumpkin Recipes
- Storing: A fully assembled chocolate pumpkin pie will last for 3-4 days in the fridge.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: homemade pumpkin pie, best pumpkin pie, thanksgiving dessert idea