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Chocolate Pumpkin Pudding Pie

Rich Chocolate Pumpkin Pudding Pie: Creamy pumpkin and dark chocolate unite in this decadent pie, topped with crunchy pecans. Bake, chill, and indulge!

The ultimate fall dessert has arrived! Rich, velvety chocolate meets the warmth of pumpkin in this show-stopping pudding pie.

A flaky, cocoa-infused crust gives way to a silky, spiced filling, perfect for cozying up on crisp autumn nights with a slice (or two) all to yourself.

Ready Time

1 hrs 45 mins


9 servings


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup canned pumpkin puree
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup chopped pecans (optional)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


Preheat your oven to 425°F (220°C). In a medium bowl, whisk together the flour, sugar, cocoa powder, cornstarch, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 15 minutes, then set aside to cool.

In a large bowl, whisk together the heavy cream, whole milk, eggs, and vanilla extract.

Stir in the pumpkin puree until well combined. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Allow the chocolate to cool slightly, then whisk it into the pumpkin mixture until fully incorporated.

Pour the filling into the baked pie crust and smooth the top. If using pecans, sprinkle them over the top of the pie.

Bake the pie for 40-45 minutes, or until the filling is set and the edges are slightly puffed.

Remove from the oven and sprinkle with cinnamon and nutmeg. Let the pie cool to room temperature on a wire rack, then refrigerate for at least 2 hours or overnight.

Release the springform pan sides and slice into 9 pieces to serve.


Make sure to use high-quality cocoa powder for the best flavor.

Don’t overmix the crust mixture or it’ll become tough.

If you don’t have a pastry blender, just use your fingers to work the butter into the dry ingredients.

Blind baking the crust helps prevent it from becoming soggy.

Whisk the filling mixture really well to ensure the pumpkin and chocolate are fully incorporated.

If you’re using pecans, sprinkle them on top of the pie before baking for a nice crunch.

Let the pie cool completely before serving or the filling will be runny.

The pie will set further in the fridge, so be patient and let it chill for at least 2 hours.

You can make this pie a day ahead, just keep it refrigerated until serving.

Nutrional Value

  • Calories: 340
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 4g
  • Sugars: 20g
  • Protein: 6g
Chocolate Pumpkin Pudding Pie
Chocolate Pumpkin Pudding Pie

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