Go Back

Marbled Chocolate Pumpkin Pie

Vallery Lomas was inspired by her favorite pumpkin loaf for this chocolate-y twist on our basic pumpkin pie.
Print Recipe
Prep Time 20 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 9 people
Calories 2942.7 kcal

Equipment

  • 1 9-inch Pie Dish
  • 1 Baking Sheet
  • 1 Microwave-Safe Bowl (Alternatively, a double boiler setup)
  • 1 Large Mixing Bowl
  • 1 Wire Rack

Ingredients
  

Main

  • 2 ounces semisweet chocolate finely chopped
  • 1 9 inch unbaked pie crust
  • 1 16 ounce can pumpkin puree
  • 1 14 ounce can sweetened condensed milk
  • 3 large eggs
  • 1 ½ teaspoons pumpkin pie spice

Instructions
 

  • Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
  • Melt the chocolate in the microwave or on the top of a double boiler. To melt the finely-chopped chocolate in the microwave, melt it in a microwave-proof bowl in 30-second intervals, stirring between intervals. Take care not to overheat, which will cause the chocolate to burn and become grainy. Set the melted chocolate aside while preparing the remainder of the pie filling.
  • Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined.
  • Measure ½ cup of the pumpkin pie filling and stir it into the bowl of melted chocolate until smooth.
  • Pour the remaining pie filling into the pie shell. Dollop the chocolate pie filling on top. Use a toothpick or butter knife to create a marbled effect by swirling in and out of each of the dollops.
  • Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.Remove from the oven, set on a wire rack, and cool completely before serving.

Notes

For melting chocolate, gentle heat is key to prevent seizing; stir frequently if using a microwave, or ensure water doesn't touch the bowl in a double boiler. To prevent the pie crust from burning during the extended bake, consider using a pie shield or aluminum foil strips around the edge after the initial 15 minutes. The pie is set when the edges are firm but the center still has a slight jiggle; overbaking can lead to a cracked, dry filling. A pinch of fine sea salt in the pumpkin filling can enhance the spices and balance the sweetness. For an extra touch of richness, a splash of vanilla extract can be added to the pumpkin mixture. For presentation, a dollop of fresh whipped cream and a few chocolate shavings would elevate this festive dessert.