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Pumpkin Pie with Chocolate

A traditional creamy pumpkin pie with chocolate chips and baked in a flaky pie crust! Surprise everyone at Thanksgiving dinner, they won't be disappointed!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 241kcal
Author foodnessgracious

Ingredients

  • 1 9 inch frozen pie crust
  • ½ cup brown sugar
  • cup regular sugar
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp ground cloves
  • 2 eggs plus 1 egg yolk
  • 1 15oz can pumpkin puree
  • 1 ¼ cups heavy cream
  • ½ cup chocolate chips

Instructions

  • Preheat the oven to 400° F
  • Bake your frozen pie crust for 10 minutes making sure to pierce the base with a fork if the pastry puffs up. Set aside.
  • Reduce the oven temperature to 350°F and place a baking sheet on the middle rack.
  • In a large bowl add all of the remaining ingredients except the chocolate chips and whisk well to combine.
  • Sprinkle the chocolate chips over the base of the pie crust.
  • Slowly pour the pie filling into the pie crust almost to the top, you may have a little mixture left over depending on how much your pie crust puffed up during baking. You can keep this in the fridge for another time.
  • Carefully place the pie on the baking sheet already in the oven and bake for 55-60 minutes. Gently tap the side of the pie as it bakes to see if it's still jiggly in the center. The pie should be firm but still soft when it's done.
  • Let cool to firm up and serve with more whipped cream on the side

Nutrition

Serving: 1g | Calories: 241kcal | Carbohydrates: 23g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 26mg | Potassium: 46mg | Fiber: 1g | Sugar: 20g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg