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Chocolate-Pumpkin Pie

  • Prep 10 min
  • Total 5 hr 30 min
  • Ingredients 7
  • Servings 10

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

Roxana Yawgel
September 23, 2014


Pillsbury™ refrigerated pie crust (from a box)
cup packed brown sugar
teaspoon pumpkin pie spice
can (15 oz) pumpkin (not pumpkin pie filling)
1 1/2
cups whipping cream
tablespoon unsweetened baking cocoa


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  • 1
    Heat oven at 350°F.
  • 2
    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.
  • 3
    In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    Refrigerate pie 3 hours before serving. Serve with whipped cream.

Expert Tips

  • If you do not have pumpkin pie spice, you can make your own by combining equal amounts of ginger, cinnamon, nutmeg and allspice or cloves.
  • If you’d rather have more of a chocolate-y pumpkin pie, combine the entire pie filling with 1/4 cup unsweetened baking cocoa and 1 more tablespoon of whipping cream.

Nutrition Information

No nutrition information available for this recipe

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