Best 5 Chocolate Pumpkin Pudding Pie Recipes

CHOCOLATE PUMPKIN PUDDING PIE

Steps:

• Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
• Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
• Garnish with whipped cream.

CHOCOLATE-PUMPKIN PIE

Steps:

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

CHOCOLATE PUMPKIN PIE

Steps:

• For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
• Preheat the oven to 425 degrees F.
• Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
• Lower the oven to 325 degrees F.
• For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
• In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.

CHOCOLATE PUMPKIN PIE

Steps:

• Prepare the Crust: Preheat oven to 325°F. Stir together graham cracker crumbs, butter, sugar, salt, and pumpkin pie spice in a medium bowl. Press crumb mixture into bottom and up sides of pie plate. Bake in preheated oven until firm, 10 to 12 minutes. Transfer pie plate to a wire rack to cool while preparing filling.
• Prepare the Filling: Combine chocolate chips and butter in a large microwavable bowl. Microwave on MEDIUM (50% power) until melted and smooth, 2 to 3 minutes, stirring every 30 seconds; set aside.
• Whisk together pumpkin, eggs, half-and-half, sugar, cornstarch, vanilla, salt, and pumpkin pie spice in a medium bowl until thoroughly combined. Whisk one-third of pumpkin mixture into melted chocolate mixture until combined. Whisk in remaining two-thirds pumpkin mixture until thoroughly combined.
• Place prepared piecrust on a rimmed baking sheet. Carefully pour pumpkin mixture into piecrust. Bake in preheated oven until center is set but still a little jiggly, 50 to 55 minutes. Transfer pie to a wire rack and cool completely, about 2 hours. Cover and chill until completely chilled, at least 4 hours or up to 24 hours. Serve with sweetened whipped cream, if desired.

PUMPKIN CHIP CREAM PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set., Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.