Love and Olive Oil

Triple-Chocolate Pumpkin Pie

Triple-Chocolate Pumpkin Pie

How does one wrap up Thanksgiving? In true Lindsay-fashion, I figured I’d start with dessert first.

I found this recipe months ago. And despite the fact that Taylor is a traditionalist and hates me messing with his beloved pumpkin pie, I couldn’t not make it. I mean, triple-chocolate pumpkin pie? Hello.

Triple-Chocolate Pumpkin Pie

Also in true-Lindsay fashion, the crust was a disaster (I have yet to have a Thanksgiving without a pie-crust disaster of one sort or another). This recipe uses a graham cracker crust, for gosh sakes, and I still made a mess off it. A slip of the hand and a whack of the pan and my beautiful crust was left in shambles. With no one to impress (it was just Taylor and I this year), I shrugged it off and MacGyver’d the crumbs back in place with a little melted chocolate. It wasn’t pretty, but it sure was delicious. I’m starting to get used to homely, misshapen, and truly beastly looking pie crusts. As long as they keep tasting good, I’m willing to forgive them.

Triple-Chocolate Pumpkin Pie

I think chocolate and pumpkin are an under-appreciated combination that we should utilize more often. Seriously. They play off each other with a richness and depth that is both surprising and comforting. It’s a delightful way to start, er, end your Thanksgiving feast.

Do note that if you only have a standard 9-inch pie pan instead of the 9 1/2-inch deep pan called for in this recipe, you will have enough batter leftover for a mini pie. I have a little 6 1/2-inch pie dish and the leftover crust and filling was just enough to fill it.

Triple-Chocolate Pumpkin Pie

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2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1 ounce milk chocolate, melted
whipped cream, optional


Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.

Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Recipe from Martha Stewart.

All images and text © / Love & Olive Oil

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  1. I just made this and by far I had enough for two pies! Smells amazing! I can’t wait to eat!

  2. This sounds incredible! Pinned! :)

  3. Well I am not a fan of pumpkin pie but the chocolate addition is making me want a pretty big sample.

  4. That looks so amazing, I am going to go look through more of your blog and drool :)

  5. oh my lord, that look absolutely phenomenal! i want to eat that entire pie. now. like, right now. it looks so yummy!

  6. Chocolate & Pumpkin? I approve!

  7. Triple? Seriously? Wow looks dangerous!

  8. Ok this just looks sinful. I’ve recently become a fan of pumpkin pie so add chocolate and I am in! Yum!!! I’ve got a simple recipe for baked cinnamon apple chips!!! Perfect for entertaining! Would love to know what you think!!!

  9. Oh man, this looks so good! I would of never of thought of Pumpkin and Chocolate! I love it!!

  10. Oops, I meant evaporated milk.

  11. I need a dairy free version of this. Do you think you can substitute coconut milk for the condensed milk?

  12. This looks so SO phenomenal. I never would have paired pumpkin and chocolate, but now I can’t get the idea out of my head!

  13. Well it looks terrific! I’m going to have to make this one at Christmastime!

  14. You had me at triple chocolate :-) Your photos (as ever) are absolutely gorgeous – the light, the textures, the pie itself. Beautiful post.

  15. If word of this gets around, traditional pumpkin pie is a goner. This looks so good, and I love the chocolate cross hatch design. Great recipe!

  16. You had me a triple chocolate. Mhmm this looks so delicious!

  17. WOW. I’m not a big chocolate person, but I’m kind of smitten with the idea of this pie. I love things like cinnamon hot chocolate, so I’m totally interested in this! Thanks for sharing.

  18. Bookmarked in my “must make” tab. Ever since I tried chocolate chip pumpkin muffins, I have been searching for an appealing sounding way to throw some chocolate into a pumpkin pie. This sounds like it doesn’t compromise on pumpkin pie’s heavenly simplicity – it just makes it more decadent!

  19. Looks so …soooooo good, I’m gonna make it for ChRiStMaS EvE.

  20. I get really bored of traditional pumpkin pie, so I’m really excited to try this one out!

  21. Would never have thought about putting chocolate and pumpkin together. But it sounds really good. And you can’t even tell that there was a pie crust problem. It happens to us all at one time or another.

  22. What a terrific pumpkin pie! And your photos are gorgeous! Nobody will mind the crust situation if the pie tastes great, and from the looks of it, it must have been!

  23. I totally agree, it’s impossible to try triple chocolate pumpkin pie. You are totally justified.

  24. Pie crust stress is the WORST! I managed to make my own crust this year, but after 15 minutes of trying to roll it out in a perfect 12-inch circle, then 75 minutes in the oven after which my pie DID NOT BAKE…I gave up and maybe cried. So stressful. Glad you saved yours!

  25. Oh my! This sounds great and I have a mini pie pan to play with too!

  26. My first thought was “oh my goodness”! Then “oh look at that plate” and oh look at that lovely fabric”! Then back to wanting a slice of the pie.

  27. you outdid yourself…I love chocolate. This would make me so happy.

    And your pics…are stunning. The food styling, the lighting, the perfect drizzle of choc sauce on top of the pie…wow. Suffice to say you spent more than 3 minutes on this :) Your attention to detail is appreciated and breathtaking!

  28. This looks gorgeous and sounds delicious!! I agree with you that pumpkin & chocolate are a great combination & that they play off each other so well!

  29. That sure is one way to make pumpkin pie even more desirable! Holy wows! Lovely.

  30. oh my. the drizzle on that looks delightful. The crust looks great, too — if it tastes good, nobody cares what it looks like! And yes — chocolate + pumpkin = match made in heaven. I’m thinking about a pumpkin chocolate chip bread…yum.

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