Chocolate Pumpkin Pie

Recently I discovered making your own pumpkin puree. Mind blown! It’s way easier than I thought it would be and delicious. I had 11 pumpkins from my garden this year. We weren’t going to be using all of them for our jackolanterns. So this left roughly 7 pumpkins that we would just throw away after they rotted on my front porch. What really prompted this excursion was I had no canned pumpkin left. I was out! In October I had zero pumpkin. That’s almost a crime since it’s Fall and pumpkin is what I crave in Fall. I needed pumpkin and out of desperation I made it.

Necessity is very motivating.

Once I made a few pumpkins into pumpkin puree my oldest begged for me to make pumpkin pie. Only problem, I don’t care for pumpkin pie. I love pumpkin but as a pie I just don’t like it. She begged and begged. Then I remembered a quote I once read that basically said we say no to our kids so much sometimes we should just say yes. I listened to this and said yes. Sometimes you just have to sacrifice.

Instead of a traditional pumpkin pie I decided to go out and make a chocolate one. I mean really so much better!

I’m also afraid of making pie crusts, am I the only one out there? I can make them but they never really turn out for me. So for this one I settled on the graham cracker crust.


(adapted from

1/2 package graham crackers

1/4 cup butter

1/2 cup semisweet chocolate chips

8 oz cream cheese, softened

1 cup sugar (if you want it sweeter add an extra 1/2 cup)

2 large eggs

1 cup pumpkin

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

Put graham crackers in a blender or food processor and grind until fine. Line pie pan with graham crackers.

Melt chocolate until smooth in microwave.

Preheat oven to 350 degrees.

Using an electric mixer beat the cream cheese in a large bowl (don’t skip this step, I did and ended up with chunks of cream cheese) gradually add cup of sugar. Beat in the eggs one at a time. Blend in the pumpkin, vanilla extract, spices, and salt until the filling is smooth. Pour half of the filling in the bowl with the melted chocolate and blended until combined. Pour the chocolate filling on the graham crackers and bake for 20 minutes. Let it cool for 15 minutes.

Once filling is cooled for 15 minutes pour remaining plain pumpkin filling over the chocolate layer. Return to the oven and bake for 35-40 minutes. When done, the filling around the perimeter will have puffed a little, but not have cracks. Put the pie on a cooling rack about 30-45 minutes. Cover pie and chill for at least 4 hours before serving. Top with cool whip and enjoy!

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