Chocolate Pecan Pumpkin Pie rich chocolate “brownie like” bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.
There are some things in life that you must have and this Chocolate Pecan Pumpkin Pie is one of them.
The ultimate holiday pie with layers of chocolate, pumpkin and pecans brings three of my favorite things together in one pie pan. And you know what, the holidays will just never be the same.
I recently made my Pumpkin Fudge Pie which ended up being the inspiration of this pie. Stemming from a comment that my husband made, by the way he also hates, yes, hates pumpkin pie…gasp! I know. But after I made him try my Pumpkin Fudge Pie he said, “This might be the only pumpkin pie I would ever life if it had pecans.” So now this recipe for Chocolate Pecan Pumpkin Pie is born.
I tried this a few different ways, and well the first one was a no go. But then I found a recipe for more of a pecan crumble and used that instead of my pecan pie recipe and voila, it worked. Chocolate Pecan Pumpkin Pie perfection.
This pie has something for everyone and will bring holiday cheer to any table.
I am so looking forward to sharing this with my friends and family this Thanksgiving AND Christmas, I know it will be a hit. And if I can get my husband to eat pumpkin pie with me, well then added bonus.
My favorite kitchen items below that I use to make this CHOCOLATE PECAN PUMPKIN PIE.
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house partly due to the garbage disposal.
PIE PAN: You need one of these for the quiche and I prefer a glass pan over metal. One because of how it cooks and two for presentation.
Don’t forget to pin this recipe for CHOCOLATE PECAN PUMPKIN PIE to your favorite Pinterest board for later.
Chocolate Pecan Pumpkin Pie rich chocolate "brownie like" bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.
- 14 tablespoons butter, softened
- 1 egg
- 2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup chilled water
- 1/2 cup butter
- 2 ounces unsweetened chocolate bar or chunks
- 1 cup sugar
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 1 15 ounce can pumpkin
- 1 14 ounce can sweeten condensed milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1 1/4 cup chopped pecans
- 1/2 cup brown sugar I recommend if you can 1/4 cup light brown and 1/4 dark brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoons vanilla extract
- 4 tablespoons butter melted
Make pie crust, it makes 2 but you only need one for this recipe. So either cut in half or make two and have another kind of pie.
In a mixing bowl, add flour, butter, sugar, and salt. Using a pastry cutter blend all together. Mix in water and egg and blend until well combined. Flour the counter and knead the dough for a few minutes.
Divide dough in half and roll out right away for use, or wrap in plastic and store in fridge until ready to use.
When ready, roll out 1 pie crust and place in pie pan.
Melt together chocolate and butter. I do this over the stop top, but you could do in the microwave as well. When melted, remove from heat and stir in sugar and beaten eggs. Stir until well combined and no visible egg. Pour into unbaked pie shell.
In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell.
Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 50 minutes or until the center of the pie is not wiggly. Do not remove pie from oven when reducing heat. Remove from oven and let it completely cool.
In a small bowl mix all of the pecan topping ingredients together until combined. Then after the pie has baked about 60-65 minutes, remove from the oven and gently sprinkle the pecan topping evenly over the top of the pumpkin layer.
The pumpkin pie layer may sink just a tiny bit but do not worry it will turn out just fine. Place back in the oven and bake for an additional 15 to 20 minutes, until the pecan topping is bubbly. Remove from oven and let cool at room temperature.
Top with fresh whip cream and serve.
This post was recently updated from the original post date of 11/2014.