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Prep Time: 40 MinutesBake Time: 1 Hour
This Chocolate Crusted Pumpkin Pie takes a new spin on the classic pumpkin pie by infusing chocolate throughout the pumpkin pie filling and chocolate crust. This pie is creamy and decadent while still tasting like the classic fall flavors of cinnamon and nutmeg. This leveled up Chocolate Crusted Pumpkin Pie will be a hit on your Thanksgiving table!
Chocolate Crusted Pumpkin Pie

PUMPKIN PIE INGREDIENTS:

  • 1 Can of Libby’s Pumpkin Pie
  • 1 Teaspoon Cinnamon
  • 2 Teaspoon Cocoa Powder
  • 1/2 Teaspoon Nutmeg
  • 1/4 Teaspoon Ginger
  • 1/2 Teaspoon Salt
  • 3 Large Eggs
  • 2/3 Cup Brown Sugar
  • 1 Cup Heavy Cream

CHOCOLATE CRUST INGREDIENTS:

  • 1 1/4 Cup All-Purpose Flour
  • 2 Tablespoon Hershey’s Unsweetened Cocoa Powder
  • 2 Teaspoon Salt
  • 1/3 Cup Powdered Sugar
  • 1/2 Cup Unsalted Butter, Cold in Small Pieces
  • 1 Egg Yolk
  • 1/2 Teaspoon Vanilla Extract

GARNISH TOPPINGS:

INSTRUCTIONS:

COCOA PIE CRUST:

1.) In a food processor or flat surface, mix all dry ingredients until combined.
2.) Add shaggy mass into a countertop or working surface.
3.) Start bringing it together with your hands until it binds together.
4.) Keep turning it on itself until it forms into a dough.
5.) Wrap in cling film or plastic and refrigerate the dough for at least 2 hours. The dough works best when it rests overnight.
6.) Unwrap the dough and roll out the pie dough. If the pie crust remains dry, add two tablespoons of heavy cream and roll out the pie dough. Add cooking oil to the pan and roll out pie dough on the dishware. Dock the pie dough with a fork to reduce steam while baking.
7.) Place parchment paper that lines the bottom of the pan and adds pie weights to bake the crust. You may also substitute with lentils, nuts, or other grains.
8.) Bake at 375 Degrees for 20 minutes. Remove the pie weights from the oven’s and finish baking the crust for 5-10 minutes until fully cooked.
9.) Remove from oven and allow to cool.

  • mix all dry ingredients until combined
  • Wrap in cling film or plastic and refrigerate the dough for at least 2 hours
  • Dock the pie dough with a fork to reduce steam while baking.

PUMPKIN PIE FILLING:

1.) Mix pumpkin puree, heavy cream, and eggs together until combined.
2.) Add spices, cocoa powder, brown sugar, and salt and combine. Adjust seasoning to taste. Set Aside.
3.) Add pumpkin pie filling on cooled baked pie crust.
4.) Bake for 35-40 minutes at 350 Degrees.
5.) Remove from the oven and allow to cool until it sets.
6.) Add Nestle Chocolate Chunks, walnuts, and dried cranberries for garnish. You can also substitute with other chocolate garnish you may prefer!
7.) Serve and Enjoy!

Chocolate Crusted Pumpkin Pie