12 Delicious Chocolate Pumpkin Pudding Pie Recipes

Baking season is upon us, and what better way to celebrate than with a twist on two beloved flavors? Our roundup of 12 Delicious Chocolate Pumpkin Pudding Pie Recipes is your ticket to fall dessert heaven. Whether you’re craving something rich, creamy, or a little bit spicy, these pies blend chocolate and pumpkin in ways you’ve never imagined. Ready to indulge? Let’s dive into these irresistible creations!

Chocolate Pumpkin Pudding Pie with Whipped Cream

Slice into this decadent dessert that’s a hug in pie form—creamy, spiced, and chocolatey with a cloud of whipped cream on top.

Ingredients

• 1 1/2 cups pure pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, sifted
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1 pre-baked 9-inch pie crust, cooled

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together pumpkin puree, sugar, cocoa powder, cinnamon, ginger, cloves, and salt until smooth.
3. Gradually blend in beaten eggs to avoid curdling.
4. Pour mixture into the pre-baked pie crust, smoothing the top with a spatula.
5. Bake for 45 minutes, or until the center is set but slightly wobbly.
6. Cool on a wire rack for 2 hours to allow the filling to firm up.
7. While the pie cools, whip heavy cream and vanilla extract to stiff peaks.
8. Spread or pipe whipped cream over the cooled pie before serving.

Delight in the velvety texture where rich chocolate meets warm spices, all cradled in a crisp crust. For a show-stopper, garnish with chocolate shavings or a drizzle of caramel.

Vegan Chocolate Pumpkin Pudding Pie

Whisk together a dreamy, dairy-free dessert that’s as easy as it is indulgent. This Vegan Chocolate Pumpkin Pudding Pie blends rich cocoa with cozy pumpkin spice for a treat that’s effortlessly chic.

Ingredients

• 1 1/2 cups raw cashews, soaked overnight
• 1 cup pure pumpkin puree
• 1/2 cup pure maple syrup
• 1/4 cup cocoa powder, unsweetened
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1 pre-made vegan graham cracker crust
• 1/2 cup coconut cream, chilled

Instructions

1. Drain the soaked cashews and blend them with pumpkin puree, maple syrup, cocoa powder, vanilla extract, cinnamon, nutmeg, and sea salt in a high-speed blender until completely smooth.
2. Pour the blended mixture into the pre-made vegan graham cracker crust, using a spatula to evenly distribute.
3. Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm to the touch.
4. Before serving, whip the chilled coconut cream until it reaches stiff peaks, then dollop on top of the pie.
5. Slice the pie with a warm knife for clean cuts, and serve immediately.

Perfectly creamy with a hint of spice, this pie is a showstopper. Try garnishing with a sprinkle of cocoa powder or vegan chocolate shavings for an extra touch of elegance.

Gluten-Free Chocolate Pumpkin Pudding Pie

Outrageously creamy and packed with fall vibes, this dessert blends rich chocolate and spiced pumpkin in a gluten-free crust that’s downright addictive. Perfect for Thanksgiving or any day you crave something decadently wholesome.

Ingredients

• 1 ½ cups almond flour, finely ground
• ¼ cup coconut sugar
• 6 tbsp clarified butter, melted
• 1 cup pumpkin puree, organic
• ¾ cup coconut cream, full-fat
• ½ cup cocoa powder, unsweetened
• ¼ cup maple syrup, pure
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract, pure
• 1 tsp pumpkin pie spice
• ½ tsp sea salt, fine

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish with clarified butter.
2. In a medium bowl, combine almond flour, coconut sugar, and 4 tbsp melted clarified butter. Press mixture firmly into the pie dish to form an even crust. Bake for 10 minutes, then cool slightly. Tip: For a crispier crust, bake an additional 2 minutes.
3. In a large bowl, whisk pumpkin puree, coconut cream, cocoa powder, maple syrup, eggs, vanilla extract, pumpkin pie spice, and sea salt until smooth. Tip: Ensure all ingredients are at room temperature to avoid lumps.
4. Pour filling into the pre-baked crust. Smooth top with a spatula. Bake for 35 minutes, or until the center is set but slightly wobbly. Tip: Cover edges with foil if browning too quickly.
5. Cool pie on a wire rack for 1 hour, then refrigerate for at least 4 hours before serving.

Whipped coconut cream and a sprinkle of cocoa nibs elevate this pie to gourmet status. The texture? Silky smooth with a nutty crunch. Serve chilled for the ultimate dessert experience.

Chocolate Pumpkin Pudding Pie with a Graham Cracker Crust

Craving a dessert that blends the rich, velvety texture of chocolate with the warm, spicy notes of pumpkin? This pie is your next kitchen project.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup Dutch-process cocoa powder
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 cup pumpkin puree
• 3 large pasture-raised eggs, lightly beaten
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
4. In a saucepan over medium heat, whisk together heavy cream, milk, 3/4 cup sugar, and cocoa powder until the sugar dissolves and the mixture is smooth, about 5 minutes.
5. Remove from heat; stir in vanilla extract, cinnamon, nutmeg, ginger, and cloves.
6. Whisk in pumpkin puree, then gradually add the beaten eggs, stirring constantly to prevent curdling.
7. Pour the filling into the cooled crust. Bake for 45 minutes, or until the center is set but still slightly wobbly.
8. Cool to room temperature, then refrigerate for at least 4 hours before serving.

Whisk together a dreamy texture and bold flavors for a pie that’s as Instagram-worthy as it is delicious. Serve with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of elegance.

Spiced Chocolate Pumpkin Pudding Pie

Absolutely nobody can resist the cozy vibes of this Spiced Chocolate Pumpkin Pudding Pie. **Blend** the warmth of pumpkin with rich chocolate and a kick of spice for a dessert that’s **unapologetically** indulgent.

Ingredients

• 1 ½ cups pure pumpkin puree
• ¾ cup granulated sugar
• ¼ cup Dutch-process cocoa powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 2 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1 pre-made 9-inch pie crust, unbaked

Instructions

1. **Preheat** your oven to 350°F (175°C).
2. In a large bowl, **whisk** together the pumpkin puree, granulated sugar, Dutch-process cocoa powder, ground cinnamon, ground ginger, and ground cloves until **smooth**.
3. **Add** the lightly beaten pasture-raised eggs, heavy cream, and pure vanilla extract to the bowl. **Whisk** until the mixture is **homogeneous**.
4. **Pour** the filling into the unbaked 9-inch pie crust, **smoothing** the top with a spatula.
5. **Bake** for 50-60 minutes, or until the center is **set** but still slightly **jiggly**.
6. **Cool** the pie on a wire rack for at least 2 hours before serving to allow the filling to **firm up**.

Unbelievably creamy with a **velvety** texture, this pie is a **showstopper** when served with a dollop of whipped cream and a sprinkle of cinnamon. **Drizzle** with caramel for an extra **decadent** touch.

Chocolate Pumpkin Pudding Pie with Marshmallow Topping

Ready to dive into a dessert that’s as fun to make as it is to eat? This twist on classic pie combines rich chocolate, spiced pumpkin, and fluffy marshmallow for a show-stopping treat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup pure pumpkin puree
• 3/4 cup heavy cream
• 1/2 cup dark chocolate, finely chopped
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup light brown sugar, packed
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup mini marshmallows

Instructions

1. Preheat oven to 350°F. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool.
2. Whisk pumpkin puree, heavy cream, dark chocolate, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until smooth. Tip: Ensure all ingredients are at room temperature for a silky texture.
3. Pour filling into the crust. Bake for 35 minutes at 350°F until the center is just set. Tip: A slight jiggle in the center means it’s perfectly done.
4. Remove pie from oven. Top evenly with mini marshmallows. Broil for 1-2 minutes until marshmallows are golden. Tip: Watch closely to prevent burning.

Marshmallow topping adds a gooey contrast to the dense, spiced pumpkin and chocolate base. Serve slices with a drizzle of caramel or a sprinkle of sea salt for an extra flavor punch.

Mini Chocolate Pumpkin Pudding Pies

Craving a dessert that’s as adorable as it is delicious? These mini chocolate pumpkin pudding pies combine rich cocoa and spiced pumpkin in a bite-sized treat that’s perfect for any fall gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup pumpkin puree
• 1/2 cup dark chocolate chips
• 2 tbsp cocoa powder
• 1 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup light brown sugar

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini pie pan.
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press firmly into the bottom and up the sides of the mini pie pan. Bake for 8 minutes, then set aside to cool.
3. In a saucepan over medium heat, whisk together heavy cream, milk, pumpkin puree, dark chocolate chips, cocoa powder, pumpkin pie spice, and sea salt until the chocolate is fully melted and the mixture is smooth.
4. Gradually whisk in the lightly beaten eggs and light brown sugar until fully incorporated. Pour the filling into the cooled crusts.
5. Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. Allow to cool completely before serving.

Silky smooth with a hint of spice, these mini pies are a decadent twist on classic pumpkin desserts. Serve them chilled with a dollop of whipped cream for an extra indulgent treat.

Chocolate Pumpkin Pudding Pie with Pecan Crust

Yearning for a dessert that screams autumn? This Chocolate Pumpkin Pudding Pie with Pecan Crust **delivers**—silky, spiced, and seriously indulgent.

Ingredients

• 1 1/2 cups finely ground pecan flour
• 1/4 cup granulated sugar
• 1/2 tsp sea salt
• 6 tbsp unsalted butter, melted and slightly cooled
• 1 cup heavy cream
• 3/4 cup whole milk
• 1/2 cup dark chocolate chips, 70% cacao
• 1 cup pumpkin puree
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup light brown sugar, packed
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F. In a bowl, mix pecan flour, granulated sugar, and sea salt. Stir in melted butter until crumbs form.
2. Press mixture firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
3. In a saucepan, heat heavy cream and whole milk over medium until just simmering. Remove from heat.
4. Add dark chocolate chips to the cream mixture, let sit for 2 minutes, then whisk until smooth.
5. In another bowl, whisk pumpkin puree, eggs, brown sugar, vanilla, pumpkin pie spice, and cinnamon until combined.
6. Slowly pour chocolate mixture into pumpkin mixture, whisking constantly to prevent curdling.
7. Pour filling into the cooled crust. Bake at 350°F for 35-40 minutes, until edges are set but center jiggles slightly.
8. Cool pie on a wire rack for 2 hours, then refrigerate for at least 4 hours before serving.

Key to perfection: The pie’s texture is **luxuriously creamy** with a nutty crunch. Serve chilled with a dollop of whipped cream or a drizzle of caramel for extra decadence.

Double Chocolate Pumpkin Pudding Pie

Kickstart your dessert game with this decadent Double Chocolate Pumpkin Pudding Pie—a creamy, dreamy fusion that’s as easy to make as it is to devour.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped
• 1 cup pumpkin puree
• 1/2 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles wet sand.
2. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then cool on a wire rack.
3. In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Remove from heat and add semisweet chocolate, stirring until smooth.
4. In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt until well combined.
5. Gradually whisk in the chocolate mixture, then add the lightly beaten eggs and vanilla extract, mixing until smooth.
6. Pour filling into the cooled crust. Bake for 35-40 minutes, or until the center is set but still slightly wobbly.
7. Cool pie on a wire rack for 1 hour, then refrigerate for at least 4 hours before serving.

Best enjoyed chilled, this pie boasts a velvety texture with a rich chocolatey depth, perfectly balanced by the spiced pumpkin. Serve with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of elegance.

Chocolate Pumpkin Pudding Pie with Cinnamon

Dig into this decadent Chocolate Pumpkin Pudding Pie with Cinnamon—a creamy, spiced dessert that’s as easy to make as it is to devour. Perfect for when you’re craving something rich but don’t want to spend all day in the kitchen.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 1 ½ cups pure pumpkin puree
• 1 cup heavy cream
• ¾ cup dark chocolate chips
• ½ cup light brown sugar, packed
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool. Tip: Use the bottom of a measuring cup to press the crust evenly.
3. In a saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from heat and add dark chocolate chips, stirring until smooth.
4. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Gradually whisk in the chocolate cream mixture until fully incorporated.
5. Pour the filling into the cooled crust. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly. Tip: To prevent cracking, let the pie cool gradually in the oven with the door slightly ajar.
6. Chill the pie in the refrigerator for at least 4 hours before serving. Tip: For clean slices, dip your knife in hot water before cutting.

Whisk your way to a dessert that’s silky, spiced, and utterly irresistible. Serve each slice with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.

Chocolate Pumpkin Pudding Pie with a Twist of Orange

Craving a dessert that blends the cozy vibes of pumpkin spice with the luxurious depth of dark chocolate? This Chocolate Pumpkin Pudding Pie, kissed with a zesty orange twist, is your next showstopper.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup clarified butter, melted
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 8 oz dark chocolate, finely chopped
• 3 pasture-raised eggs, lightly beaten
• 1 cup pumpkin puree
• 1/2 cup light brown sugar, packed
• 1 tsp pure vanilla extract
• 1 tbsp orange zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350°F. Combine graham cracker crumbs, clarified butter, and granulated sugar in a bowl. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool.
2. In a saucepan, heat heavy cream until just simmering. Remove from heat; add dark chocolate. Let sit for 2 minutes, then whisk until smooth.
3. Whisk together eggs, pumpkin puree, brown sugar, vanilla extract, orange zest, cinnamon, nutmeg, and sea salt in a large bowl. Gradually whisk in chocolate mixture until fully incorporated.
4. Pour filling into crust. Bake at 350°F for 35-40 minutes, until edges are set but center slightly jiggles. Cool completely, then refrigerate for 4 hours.
5. Tip: For a smoother texture, strain the pumpkin puree before mixing. Tip: Enhance the orange flavor by adding a splash of orange liqueur to the filling. Tip: Serve slices with a dollop of whipped cream and a sprinkle of orange zest for extra flair.

Velvety and rich, this pie marries the earthy sweetness of pumpkin with the boldness of chocolate, all brightened by citrusy orange. Try garnishing with candied orange slices for an elegant touch.

Chocolate Pumpkin Pudding Pie with a Chocolate Drizzle

Make this decadent Chocolate Pumpkin Pudding Pie with a Chocolate Drizzle your next showstopper dessert. It’s creamy, rich, and packed with fall flavors that’ll have everyone begging for seconds.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup pure pumpkin puree
• 1/2 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles wet sand.
2. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
4. Add lightly beaten eggs, heavy cream, and vanilla extract to the pumpkin mixture, whisking until fully incorporated.
5. Pour filling into the cooled crust. Bake for 45 minutes, or until the center is set but still slightly jiggly.
6. Let pie cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set completely.
7. In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth.
8. Drizzle melted chocolate over the chilled pie before serving.

Delight in the silky texture of the pumpkin pudding paired with the crunch of the graham cracker crust. The chocolate drizzle adds a luxurious finish, making it perfect for holiday gatherings or a cozy night in.

Conclusion

Kindly, we’ve whisked together a delightful mix of 12 chocolate pumpkin pudding pie recipes that promise to spice up your dessert table. Each recipe offers a unique twist on this seasonal favorite, ensuring there’s something for every palate. We’d love for you to try them out, share which one stole your heart in the comments, and pin your top picks on Pinterest for others to discover. Happy baking!