Rich, velvety pumpkin filling meets chocolatey goodness, topped with airy coconut whipped cream—all on a homemade pie crust. This easy-to-make dessert is perfect for cozy fall moments with a cup of coffee.
Why you’ll love this decadent chocolate pumpkin pie
As the autumn chill settles in, there’s no better time to enjoy the rich, comforting flavors of pumpkin and chocolate. This Chocolate Pumpkin Pie pairs a smooth, velvety filling with the subtle sweetness of an airy coconut whipped cream, all resting on a homemade pie crust. Whether you’re a seasoned baker or just looking for an easy-to-make dessert that impresses, this pie is the perfect treat to savor with a warm cup of coffee. The best part? It’s as simple to prepare as it is delicious to enjoy!
How do I store this pie?
Loosely cover the pie with plastic and refrigerate for up to 2 days.
Can I freeze this?
This pumpkin pie recipe freezes wonderfully, but without the whipped cream! Once the pie has cooled to room temperature, wrap it tightly with plastic. When ready to enjoy, thaw the pie by placing it in the refrigerator overnight.
More fall desserts
Chocolate pumpkin pie with coconut whipped cream
Ingredients
Pie Crust
- 9 ounces all-purpose flour
- 4.5 ounces cold unsalted butter
- 2 egg yolks
- ⅓ cup sugar
- pinch of salt
Pumpkin Filling
- 1.1 pounds pumpkin - peeled and deseeded
- 3 eggs
- 3.5 ounces sugar
- 3.5 ounces dark chocolate 70%
- 1 ¼ cups evaporated milk
- 1 tbsp potato starch
- 1 tsp cinnamon
- 1 tsp grated ginger
- seeds from 1 vanilla pod
- pinch of salt
Coconut Whipped Cream
- 1 can (14 oz/400 ml) unsweetened coconut milk - full fat, COLD! chilled overnight
- 2 tbsp icing sugar
- seeds from 1 vanilla pod
Instructions
- IIn a large bowl, mix together the butter, salt, and sugar. Add the egg yolks, sift in half of the flour, and start to knead. Then, add the remaining flour and continue kneading until the dough forms. Chill for 30 minutes.
- Preheat the oven to 400°F/200°C.
- Cut the pumpkin into small cubes, place in a frying pan, add 2 tablespoons of water and simmer until tender. This takes about 15 minutes, then add the cinnamon and ginger, simmer for 3 minutes more. Transfer to a bowl and mash to a puree.
- Place the chocolate in a saucepan and add the evaporated milk, heat over low and stir until the chocolate is dissolved. Add to the pumpkin puree, stir and combine with all the remaining ingredients for the filling.
- Grease the bottom and sides of a 11 inch/28 cm pie plate with butter. Remove the dough from the refrigerator and roll out on a floured pastry board into a 0,2 inch/½ cm thick circle. Cover the bottom and sides of the pie plate with the dough, make holes with a fork, sprinkle with flour, cover with parchment paper and place weights on the cake. Transfer to the oven and bake for 20 minutes. Then remove the paper and weights, bake for another 5 minutes until golden brown.
- Remove from the oven, fill the half-baked crust with the pumpkin filling and flatten the surface. Bake for 10 minutes, then lower the oven temperature to 350°F/180°C and bake for 40 minutes more. Remove and cool.
- Carefully open the can with coconut milk, scoop out the thick coconut fat, leaving the watery part in the can. Beat with the icing sugar and vanilla seeds util stiff. Spread on the cooled cake. Enjoy!
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