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Swirled Chocolate Pumpkin Pie

from kristineskitchenblog.com
Dark chocolate and pure maple syrup make this Swirled Chocolate Pumpkin Pie something special. It's just the Thanksgiving dessert you are looking for!
Prep Time40 mins
Cook Time50 mins
Total Time1 hr 30 mins
Servings: 8 servings
Calories: 415kcal


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

For serving:

  • 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.


Serving: 1/8 pie | Calories: 415kcal | Carbohydrates: 40g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 264mg | Potassium: 286mg | Fiber: 4g | Sugar: 19g | Vitamin A: 9120IU | Vitamin C: 2.2mg | Calcium: 91mg | Iron: 2.4mg
Nutrition information is only an estimate.
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