Chocolate Pumpkin Pie

Dark chocolate and pumpkin are two of my favorite foods…hands down. They are two flavors that go together oh so perfectly during the holiday season. I love baking pumpkin chocolate chip loaves, pumpkin chocolate chip pancakes, and now my new favorite dish, chocolate pumpkin pie. If you think plain ol’ pumpkin pie is to die for…think again. The melted bittersweet chocolate swirled into the smooth pumpkin makes this holiday pie rich, creamy and delicious! I happened to be watching ABC’s new talk show “The Chew” one afternoon and this recipe caught my eye. I immediately went online and frantically copied the recipe from co-host Michael Symon! Try out this new twist on classic pumpkin pie this holiday season, and let me know what you think!

Michael Symon’s Chocolate Pumpkin Pie


3 oz bittersweet chocolate (finely chopped)

6 oz semisweet chocolate (chopped)

4 tbsp. unsalted butter (cut into small pieces)

1 14-oz can pumpkin

1 12-oz can evaporated milk

¾ cup packed light brown sugar

3 eggs

1 tbps. Cornstarch

1 tsp. vanilla

1 ½ tsp salt

¾ tsp cinnamon

¾ tsp ginger

¼ tsp nutmeg

pinch cloves

Pie crust (already prepared or homemade crust)

Ingredients needed to make chocolate pumpkin pie


  • In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat.

  • In a large bowl, mix together all other ingredients. Fold in the chocolate mixture, and pour into a pie crust.

  • Place pie pan on a baking sheet. Bake at 325 degrees Fahrenheit until center of pie is set, about one hour.
  • Refrigerate until cooled completely to serve.


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