My (5th Anniversary!)Chocolate Season 2025: Chocolate Lover's Pumpkin Pie

A big WELCOME! to My Chocolate Season 2025. Yes, that means this whole thing got started around the time of the pandemic. And I've been collecting delicious chocolate recipes from all sorts of sources ever since it began.

Why? Let's just say I grew up with a mother who adored chocolate - which we had plenty of while growing up! My longtime love of baking, many years spent writing about food, and sharing dozens of chocolate-focused stories (so far! :) on The Chocolate Professor have amped up my interest enormously.

​And I have no problem tweaking a recipe slightly, from the process to the ingredients. So, as always in these recipes, VOE (or Voice of Experience) comments make the recipe results even better. Without further ado, please ENJOY:

​Chocolate Lover's Pumpkin Pie
Skeletons, witches and pumpkins (+living in Kansas) - oh my! With its delectable combination of traditional pumpkin pie ingredients and loads of dark chocolate added three ways, this week's original recipe even won a local recipe contest.  

Makes 12-16 servings-this is a very rich dessert!

One 9-inch pie crust
1/2 cup bittersweet or semi-sweet chocolate chips, melted in double boiler

1/2 cup bittersweet or semi-sweet chocolate chips, ground fine in food processor 
1 can pumpkin puree
1 can evaporated milk
1/2 cup brown sugar
2 eggs, slightly beaten
1 teaspoon flour
1/2 teaspoon salt
1 ¼ teaspoon cinnamon (may substitute 1/4 teaspoon cloves)
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg 

​​1. Preheat oven to 350 degrees. Bake crust 10 minutes while melting chocolate chips. Allow to cool slightly, about 10 minutes. Using a pastry brush, spread half of the melted chocolate across the entire crust, excluding the edge.
(VOE: Although I previously covered the edge too, some of these areas tasted slightly burned after baking this time, so brush only the crust that filling will cover)

2. Combine all other ingredients except ground chocolate chips. Fold in chocolate chips and fill the crust; it will be very full. Bake pie approximately one hour or until filling surface is slightly firm to the touch. ​

​3. Cool one hour on wire rack and then for 30 minutes in the refrigerator. Reheat melted chocolate in double boiler. Drizzle the remaining chocolate across the top of the pie and 'paint' crust edge. Cool at least 30 more minutes before serving.