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Hi Bold Bakers!
WHAT YOU GET: Custardy pumpkin and rich chocolate get swirled together in my Chocolate Swirl Pumpkin Pie recipe! This recipe makes for a beautiful pumpkin pie with a delicious, chocolatey twist! Share with friends or indulge in it all by yourself — either way, it’s absolutely phenomenal for fall!
Pumpkin pie is likely the most popular go-to pie during the holidays. While there’s nothing wrong with store-bought, there’s nothing like a good homemade pumpkin pie! And this pie takes it up a notch!
My Chocolate Swirl Pumpkin Pie recipe takes your classic pumpkin pie to the next level with decadent chocolate swirled into it. Not only does it make for an extra special design, but it also brings out the best in both chocolate and pumpkin flavoring.
Using my Homemade Pie Crust and Homemade Pumpkin Pie recipe, you’ll have a pie that no one can resist. Give it a try!
What Kind Of Chocolate Is Best For Baking?
I recommend using semisweet chocolate in this chocolate pumpkin pie recipe to give it that sweet chocolatey flavor without being too bittersweet. It’s the perfect kind of chocolate to use in recipes where chocolate is not necessarily the dominant flavor. In this case, we want our pumpkin pie to shine through with proper doses of chocolate.
How To Double Boil Chocolate
A double boiler, or bain-marie, is a gentler way to melt chocolate. You’re essentially stacking one pot or heatproof bowl on top of a pot filled with water. Heat it to barely a simmer, and the steam from the lower pot will heat the upper pot or bowl, where the chocolate can gradually melt.
You can also use your microwave to melt chocolate. Simply place your chocolate in a microwave-safe bowl and microwave it in 20-second intervals. Make sure to stir in between.
What’s The Difference Between Pumpkin Puree And Pumpkin Pie Filling?
Pumpkin puree is cooked and pureed squash or pumpkin, whereas pumpkin pie filling has added pumpkin pie spices and sugar already.
You can find pureed pumpkins in stores under “canned pumpkins,” they’re the same thing! Or, challenge yourself and make Pumpkin Puree at home!
Tools You Need To Make Pumpkin Pie With Chocolate Swirl:
- Measuring cups and spoons
- Rolling pin
- 9-inch (23 cm) pie tin or pie dish
- Parchment paper
- Pie weights (alternatively, dried beans or rice)
- Mixing bowls
- Double boiler
- Silicone spatula
All About Pie Crusts
My Homemade Pie Crust recipe will result in the perfect crust every time!
Since this recipe calls for a wetter filling, you will want to blind-bake your pie crust. Baking your crust just slightly before the actual bake with the filling will prevent a soggy pie crust and leave you with a flakier and crispier pastry in the end.
The best part about pie crusts is that you can freeze both baked and unbaked pie crusts. An unbaked crust will do well in the freezer for around 2 months, and a baked crust will freeze for about 4 months.
Is My Pie Done Baking?
It can be difficult to know when your pie is done baking because of the filling’s color and texture. Make sure the edges are set, but the center jiggles slightly.
How To Store Chocolate Swirl Pumpkin Pie
To keep your Chocolate Swirl Pumpkin Pie for longer, store it well-covered in the refrigerator for up to two days.
Gemma’s Pro Chef Tips For Making The Best Chocolate Swirl Pumpkin Pie:
- You can use dried beans or rice if you don’t have pie weights.
- Make sure to use pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced.
- I usually use bittersweet chocolate in all of my baking. Still, I suggest semisweet chocolate for this recipe because it’s a better balance with the more delicate flavor of pumpkin.
- Any pumpkin pie is always better with Homemade Whipped Cream!
- If you are sensitive to wheat, try making this with my Gluten Free Pie Crust!
Want More Pie Recipes? Check Out:
Try These Recipes!
Chocolate Swirl Pumpkin Pie
Ingredients
- 1 recipe Best Ever Pie Crust, chilled
- 4 large eggs at room temperature
- 1 cup (6 oz/170 g) dark brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- One 14.5-oz/411-g can pumpkin puree
- ½ cup (4 fl oz/120 ml) heavy cream
- ⅔ cup (4 oz/115 g) semisweet chocolate, chopped
- 2 tablespoons (1 oz/28 g) butter, softened
- Whipped cream, for serving
Instructions
- Preheat the oven to 350°F (180°C).
- On a floured surface, roll the pie crust into a circle ¼-inch (6-mm) thick. Line a 9-inch (23-cm) pie tin with it and crimp the edges. Prick the bottom of the crust all over with a fork.
- Line the crust with parchment paper, then fill with pie weights and bake for 20 minutes.
- Remove the parchment paper and pie weights and bake for another 10 minutes until the bottom of the crust is dry. Remove the crust from the oven and reduce the temperature to 325° F (165°C).
- Make the filling: in a large bowl, combine the eggs, brown sugar, cornstarch, pumpkin pie spice, salt, pumpkin puree, and heavy cream, and whisk until smooth. Set aside.
- In a double boiler over simmering water, combine the chocolate and butter and gently heat, stirring frequently, until melted. (You can also melt the chocolate in the microwave for 20 seconds at a time. Be sure to stir in between.)
- Whisk 1 cup (8 fl oz/225 ml) pumpkin filling into the melted chocolate.
- Fill the crust first with the pumpkin filling, then dollop the chocolate filling on top. Swirl the fillings with a thin knife a few times but don’t fully mix.
- Bake the pie for 45-50 minutes, until the edges are set, but the center still jiggles slightly. (If the crust begins to over-brown before the filling is baked, cover the crust with a circle of foil for the remainder of the baking time.)
- Let the pie cool to room temperature, then transfer to the refrigerator to chill completely (at least 4 hours) before serving.
- Serve with a dollop of whipped cream, and enjoy! Store, well covered, in the refrigerator for up to 2 days.
I haven’t received my bookplate yet. What do I do?
In Hawaii we would have a pumpkin custard swirl pie. I have tried it so many times but it does not swirl .. do you happen to have a recipe for that?
Can I bake this in a bunt pan instead of using a pie crust?
Question: I have never blind baked a crust for a pumpkin pie. 30 minutes?? The crust isn’t burnt after baking the pie?