Recipes Desserts Pies & Tarts Pumpkin Pies Chocolate-Swirled Pumpkin Pie 5.0 (2,720) 2 Reviews With a striking look and a rich, bittersweet flavor, this chocolate pumpkin pie takes a Thanksgiving classic to the next level. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on November 6, 2022 Save Rate PRINT Share Close Photo: © Frances Janisch Active Time: 20 mins Total Time: 2 hrs 30 mins Yield: 1 (9-inch) pie Jump to recipe This chocolate pumpkin pie, made with a tender, flaky, all-butter pie crust, is a delicious twist on the classic Thanksgiving dessert. You'll set aside a portion of the filling and mix in melted bittersweet chocolate, then add it right before baking and swirl with a knife to create a striking design on the pie's surface. The rich, complex chocolate flavor brings this otherwise traditional pumpkin pie recipe to the next level. It's so delectable you'll wonder where chocolate pumpkin pie has been all these past Thanksgivings. Frequently Asked Questions Is there a difference between canned pumpkin puree and pumpkin pie filling? Yes, there is a difference between pumpkin puree and pumpkin pie filling — and most recipes will call specifically for one or the other. Pumpkin puree is a versatile ingredient made entirely of (you guessed it!) pureed pumpkins. Canned pumpkin pie filling, on the other hand, is designed to take a little work out of making a pumpkin pie, so it has sugar and spices already mixed in. Puree and pie filling are not interchangeable; this recipe requires pumpkin puree, to which you'll add sugar and spices. What counts as bittersweet chocolate? There is no standardized definition in the U.S. for bittersweet chocolate or for the terms "dark" or "semisweet," which often describe similar things. But if your bar or package doesn't have any of these words printed on it, it may still list a cocoa percentage, which can tell you a lot. The higher the percentage, the more cocoa solids are present. Semisweet chocolates typically start around 50 percent, and the darkest chocolates can reach 85 percent or more; for baking, 70 percent is a good goal. Notes from the Food & Wine Test Kitchen Prebake the pie shell before adding the filling to ensure a crisp crust on the bottom. If the edges start to darken too much, cover them with a pie shield or strips of foil. This all-butter pie crust is also great for a classic pumpkin pie or a pumpkin chiffon pie, a variation in which airy egg whites are folded into the filling. Make ahead The chocolate pumpkin pie can be refrigerated overnight. Serve chilled or at room temperature. Cook Mode (Keep screen awake) Ingredients All-butter pie dough 1 1/4 cups all-purpose flour Kosher salt 1 stick cold unsalted butter, cubed 1/4 cup ice water Chocolate-swirled pumpkin pie filling 4 large eggs 3/4 cup sugar 1 tablespoon cornstarch 2 teaspoons cinnamon 1/4 teaspoon cloves Kosher salt 1 (15-ounce) can pumpkin puree 1/2 cup heavy cream 3 ounces bittersweet chocolate, melted and cooled slightly Directions Make the pie dough In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes. Make the pie Preheat the oven to 350°F. On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes. Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly. In a medium bowl, whisk the eggs, sugar, cornstarch, cinnamon, cloves, and salt until smooth. Whisk in the pumpkin puree, then the cream. Transfer 1 cup of the filling to a bowl and whisk in the melted chocolate. Working near the oven, pour the rest of the pumpkin filling into the crust. Dollop the chocolate filling on top and swirl it in with a butter knife. Bake the pie for about 45 minutes, until the custard is set. Cover the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving. Originally appeared: November 2009 Rate It Print