Swirled Chocolate Pumpkin Pie
Dark chocolate and pure maple syrup make this Swirled Chocolate Pumpkin Pie something special. It’s just the Thanksgiving dessert you are looking for!
This post is brought to you in partnership with REAL® Seal. All thoughts and opinions are my own.
There are just a little over two weeks until the big day (Thanksgiving)! Don’t even get me started on the fact that it’s November, with Thanksgiving upon us and Christmas just around the corner. Right now, let’s just focus on enjoying fall and all of the delicious food that it brings, okay?
Speaking of delicious food, have you started planning your Thanksgiving menu yet? Today we’re skipping straight to dessert with this Swirled Chocolate Pumpkin Pie. To make this pie, I started with my favorite classic pumpkin pie recipe. I added in a chocolate swirl and a whole wheat crust. I also reduced the sugar in the pumpkin filling, and sweetened it entirely with pure maple syrup. The chocolate adds plenty of sweetness and the contrast between the bittersweet chocolate swirl and the spiced pumpkin filling is pretty amazing.
I’m sure you’ll be busy on Thanksgiving, whether you’re cooking, running in a turkey trot, or spending time with family and friends. This pie can be made one or two days ahead of time, saving you time later on. It actually tastes better the second and third day after it’s chilled completely in the refrigerator and the flavors have had time to develop.
So far as pies go, this one is really easy to make. My pie crust requires no refrigeration before rolling out, and I use my food processor to make the crust quickly. The dough rolls out like a dream, and you’ll chill the prepared crust briefly while you make the pie filling. No need to pre-bake the crust!
To make the pumpkin filling, all you have to do is put all of the ingredients into a bowl at once and whisk them together until smooth. I recommend using canned pumpkin because (a) it’s easy and (b) fresh pumpkin puree contains more moisture and doesn’t set up as well in this pie.
The chocolate for the swirl is a 2-ingredient mixture of bittersweet chocolate and heavy whipping cream. You’ll heat the cream, which will melt the chocolate when you stir them together. Finally, you’ll stir in a little bit of the pumpkin filling to help thin out the chocolate. Simple steps, delicious result!
This pie gets its creaminess and flavor from REAL® dairy products, including milk, cream and butter. Can you spot the REAL® Seal in the photo above? When you see that seal on a dairy product, you know that the product is made from real dairy from cows on U.S. dairy farms. Visit the REAL® Seal Facebook and Pinterest pages for more recipe ideas!
If there’s always a pumpkin pie on your holiday dessert table, I think you’ll love this Swirled Chocolate Pumpkin Pie. The dark chocolate and pumpkin are an irresistible pair, making each bite better than the last. Enjoy!
What is your favorite holiday recipe? Leave a comment and let me know.
Along with this chocolate pumpkin pie, try these delicious recipes for your holiday meal:
- Twice Baked Potato Casserole
- Broccoli Casserole from Scratch
- Green Bean Casserole
- Sweet Potato Casserole
Swirled Chocolate Pumpkin Pie
For the crust:
- ¾ cup white whole wheat flour
- ½ cup all-purpose flour
- 1 tablespoon coconut sugar or 2 teaspoons brown sugar
- ¼ teaspoon salt
- 8 tablespoons cold, unsalted butter cut into 8 cubes
- 4 tablespoons ice-cold water
For the chocolate swirl:
- 3 ounces good quality bittersweet chocolate finely chopped
- ¼ cup heavy whipping cream
For the pumpkin filling:
- 1 ¾ cups pumpkin puree one 15 ounce can, not pumpkin pie filling*
- 3 eggs
- ½ cup heavy whipping cream
- ¼ cup whole milk
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cardamom
- ¼ teaspoon nutmeg
- Whipped cream if desired
- Make the crust: Place both flours, sugar and salt in the bowl of a food processor and pulse a few times to combine. Add the cold butter cubes and pulse just until the largest butter pieces are the size of small peas, 6-8 pulses. Add 4 tablespoons ice-cold water and pulse just until the dough comes together, adding more water by the teaspoonful as needed.
- Turn dough out onto a floured work surface (I use parchment paper) and form into a round disk. Roll the dough into a 12-inch round. Transfer dough round to a 9-inch pie dish by gently folding it in half one way and then the other. Unfold dough in pie dish. Trim around edge so that you have an even 1-inch of overhang, fold the edges of the dough under and create a crimped edge as desired. Place pie crust in refrigerator while you prepare the filling.
- Preheat oven to 375 degrees F.
- Make the chocolate swirl: Place the chopped chocolate in a liquid measuring cup or small bowl. Heat the heavy cream in a small saucepan over low heat just until it comes to a boil, watching it closely. Pour the hot cream over the chocolate and let stand for 30 seconds; stir until smooth. If needed, microwave in 15 second intervals to finish melting chocolate. Set aside.
- Make the pumpkin filling: Combine all pumpkin pie filling ingredients in a large bowl. Whisk until smooth.
- Stir the chocolate mixture to make sure it’s smooth. To the chocolate, add ¼ cup of the pumpkin filling; stir to combine.
- Pour half of the pumpkin filling into the pie crust. Pour about 2/3 of the chocolate mixture over the pumpkin, in a spiral pattern. Carefully pour the rest of the pumpkin on top. Dollop the remaining chocolate over the top of the pumpkin and carefully use a knife to create a swirled pattern, if desired.
- Bake pie for 40 minutes, and then cover the crust with foil or pie shields. Continue baking pie for 10-20 minutes more, checking it beginning at 10 minutes and every 5 minutes after that, until center jiggles just slightly when you gently shake pie. Cool pie completely before slicing. Serve with whipped cream, if desired.
- I have the best results with canned pumpkin rather than fresh homemade pumpkin puree when I make this pie.
- This pie can be made up to two days ahead of time. Cool it completely, cover with plastic wrap and refrigerate until ready to serve.
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