Recipes Desserts Pies & Tarts Pumpkin Pies Pumpkin Cream Pie in a Chocolate Crust 3.7 (3) 8 Reviews Cookbook author Melissa Clark likes pumpkin pie, but she likes making it in new and unexpected ways. Here she bakes a silky pumpkin custard in a crispy chocolate cookie crust, then dollops the pie with a tangy crème fraîche topping. Slideshow: More Pie and Tart Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: John Kernick Active Time: 30 mins Total Time: 2 hrs 15 mins Yield: 8 to 10 Cook Mode (Keep screen awake) Ingredients 8 ounces chocolate wafer cookies (33 cookies) 1 stick unsalted butter (melted) 2 tablespoons sugar 1 pure pumpkin puree (5-ounce can) ¾ cup heavy cream 2 eggs (large) 1 tablespoon bourbon (brandy or apple cider) ½ cup light brown sugar (packed) 1 teaspoon fresh ginger (finely grated peeled) 1 ½ teaspoons ground ginger 1 ½ teaspoons ground cinnamon ½ teaspoon fine sea salt ¼ teaspoon nutmeg (grated) ⅛ teaspoon allspice (ground) 1 cup crème fraîche ½ cup heavy cream 2 tablespoons confectioners sugar Chocolate curls (see Note for garnish) Directions Make the crust In a food processor, pulse the cookies until finely ground. Transfer to a medium bowl and add the butter and sugar. Mix until well combined, then press into a 9-inch metal pie plate. Refrigerate for 30 minutes. Preheat the oven to 350°. Bake the crust for 8 to 10 minutes, until set. Transfer to a rack and let cool. Make the filling In a large bowl, whisk the pumpkin puree with all of the remaining ingredients until smooth. Scrape the filling into the piecrust and bake for 50 minutes to 1 hour, until the filling is set but slightly jiggly in the center. Transfer to a rack and let cool completely. Make the topping In a medium bowl, using a hand mixer, beat the crème fraîche with the cream and confectioners’ sugar until soft peaks form. Spoon the topping over the pie, garnish with chocolate curls and serve. Make Ahead The pie can be refrigerated overnight. Garnish with chocolate curls before serving. Notes To make chocolate curls, use a vegetable peeler to shave them right off of a large block of chocolate. Originally appeared: November 2016 Rate It Print