My favorite two thanksgiving pies are 1. Standard Pumpkin 2. Gooey chocolate (I also really like caramel apple but that’s another day: see my popular Caramel Apple Tart). So I decided it would be nice to create one pie that has both flavors, which turned into this chocolate swirl pumpkin pie.
I love this pie. It’s a simplistic pumpkin pie batter with notes of vanilla, cinnamon, all spice and ginger, mixed together with heavy cream. Melted chocolate is quickly swirled into the top of the surface before it bakes in the oven and then it’s ready to go. When you eat it, you’ll distinctly taste the chocolate, much like a bit of hot fudge on a sundae or chocolate shell on a cone. Top it with fresh cinnamon whipped cream to make it even better!
Equipment needed to make chocolate swirl pumpkin pie
Here’s what you need:
- A ceramic pie dish – look for one that’s around 8-10 inches in diameter. I used this ruffled one from Crate & Barrel which I really enjoy.
- A rolling pin – to roll out the pie crust. I use one from Anthropologie.
- A large mixing bowl
- A food processor – I use this to make the flaky pie crust. If you do not have one, make the pie crust in a large bowl and slice up the butter with two knives as you work it into the flour. Then use your hands to knead it into one ball as you add the cold water. My food processor is from Cuisinart.
- pie weights or rice – here are the pie weights I use, they are great!
- parchment paper – NOT wax paper!
- A whisk – to mix together our batter.
- A rubber spatula – I prefer to switch to a rubber spatula to pour the batter into the pie shell.
- An electric mixer – only needed if you make the fresh whipped cream. You can use a KitchenAid stand mixer or a handheld mixer, either works fine.
Ingredients for chocolate swirl pumpkin pie
Here’s what to add to your grocery list:
- All-purpose flour – don’t use bread flour for this. That will make the dough too chewy.
- A stick of unsalted butter – we definitely need butter to make a pie crust! The butter should be nice and cold.
- Salt
- Eggs – we need three eggs for the batter and some egg wash to make the pie crust nice and golden.
- 1 can of pumpkin purée – it should be about 15 ounces. Do not get pumpkin pie in a can! Organic pumpkin puree is particularly delicious and soft in texture.
- Heavy cream – for the batter and for fresh whipped cream on top.
- Maple syrup – ensure that you purchase 100% maple syrup, grade A. Maple syrup substitute may not bake well since it has a different chemical structure.
- Brown sugar – just a little bit!
- Ground cinnamon, all spice, ginger and nutmeg – essential for a well-spiced pie.
- vanilla extract – I used vanilla bean paste for this recipe, but regular extract is great too.
- semi sweet chocolate chips – you could also use dark chocolate or milk chocolate if you prefer. I liked the way the semi sweet chocolate flavored the pie.
Tips for making pumpkin pie
Chill your dough – don’t skip this part! The pie crust dough is very soft and squishy when you first make it and it will fall apart everywhere if you don’t stick it in the fridge for a little bit (at least an hour please!).
Use an egg wash – brush the pie crust with a beaten egg. This is key to making your crust beautifully golden. If you skip this step, it will be pretty pale.
Avoid the crack in your pie – don’t wait for your pie to form a crack down the center before you consider removing it from the oven. This means it’s going to be dry and over baked! The center of the pie should show a vey small amount of movement when you jiggle the pie pan. If you are sticking a knife into it to check for doneness, do it about one inch from the pie crust.
How to make chocolate swirl pumpkin pie
Let’s make it together!
Step 1
Start with the pie crust (if you are making your own). In a food processor, add the flour, cubed butter and salt. Pulse until the butter looks crumbly and pea-sized.
Make sure your ice water is very cold. While you are pulsing the dough, add the ice water one tablespoon at a time, stopping when the dough forms into one large ball. It will still be a little sticky. I added about 4 tablespoons, but it could require more or less for you.
Turn out the dough onto a flour dusted counter (so it doesn’t stick!). Pat it into a an oval disk, dusting some flour on the surface of the dough so that it feels smooth and not sticky. Wrap it in plastic wrap and place it in the fridge to chill for one hour or overnight.
Step 2
Form and bake the pie crust. When you are ready to make the pie, preheat the oven to 375℉. Take the pie crust and place it onto the counter (dust with flour again). Roll out the pie crust until it’s about 10 inches wide in diameter. Place it into a greased pie dish and push it gently into the pan. Slice off any overhanging crust and crimp the edges if you prefer.
Brush the whole crust with egg wash. Using a fork, prick the bottom of the crust at least 5-6 times for ventilation. Then place parchment paper on top of the crust and fill it with pie weights (or rice if you don’t have any). Bake the crust in the oven for 20 minutes. Then remove the pie weights and parchment paper and let bake for five more minutes, until golden. Remove from the oven and adjust the heat to 325℉.
Step 3
Make the pie batter. In a large bowl, whisk together the pumpkin puree and the maple syrup. Add the beaten eggs, vanilla, heavy cream, salt, brown sugar, all the spices and the ginger. Whisk until just combined.
Step 4
In a small bowl, microwave the chocolate chips for 1 minute, or until completely melted. Add ½ cup of the pumpkin pie batter to the bowl of chocolate and stir together until homogenous.
Step 5
Fill the pie crust with the pumpkin pie batter. Then (with a spoon), dollop the chocolate batter onto the surface in large circles around of the perimeter of the pie, working your way to the center. Then take a knife and swirl the pie 3-4 times – but don’t over swirl it! We want to keep these swirls nice and big.
Step 6
Bake. Place the pie in the oven on the center rack and bake for 40-50 minutes – or until the the outside of the pie is set and the center is just a tiny bit wiggly. A knife should come out pretty clean when inserted one inch away from the crust. Let cool to set for 10-20 minutes before serving.
Step 7
While it’s baking, make the whipped cream. In a bowl, beat the heavy cream until you have stiff peaks. Add the powdered sugar and cinnamon. Beat for 10 more seconds until combined. Slice the pie and dollop on some whipped cream!
Storage Recommendations
I personally stored this pie in the fridge – I kept it in the baking dish and covered it with foil. Consume within 1 week. You can definitely make this pie the night before or a couple days before Thanksgiving, and it will taste lovely. Keep your whipped cream in a separate container. It tastes better if it’s made fresh that day, but it will hold for 1-2 days in the fridge.
If you want to reheat and enjoy a single piece of this chocolate swirl pumpkin pie, just stick a piece into the microwave for 20-30 seconds.
How to reheat a whole pumpkin pie
If you want to reheat the whole pie, preheat the oven to 350 degrees Fahrenheit. Place the whole pie on a baking sheet and cover the pie dish with foil to prevent burning. Place it in the oven for 15-20 minutes until it’s nice and hot. Then remove and serve.
Other recipes to try
If you enjoyed this chocolate swirl pumpkin pie, check out these other festive recipes for Thanksgiving:
Baked Apple Cider Donuts with Caramel Drizzle
Pumpkin Cake with Brown Butter Buttercream
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Chocolate Swirl Pumpkin Pie
Equipment
- 1 ceramic pie dish 8-10 inches in diameter
- 1 Rolling Pin to roll out the pie crust
- 1 large mixing bowl
- 1 Food processor
- pie weights or rice
- parchment paper
- 1 Whisk
- 1 rubber spatula
- 1 electric mixer (if you want to make fresh whipped cream)
Ingredients
Flaky pie crust
- 1¼ cup all-purpose flour
- 8 tbsp unsalted butter sliced into 16 pieces
- 4-5 tbsp ice cold water
- ½ tsp salt
- 1 egg for egg wash
Chocolate swirl pumpkin pie
- 1 can pumpkin purée 15 ounces
- ⅓ cup heavy cream
- ⅓ cup maple syrup
- 3 tbsp brown sugar
- 1 tsp cinnamon
- ½ tsp all spice
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla
- 3 eggs beaten
- ¼ cup semi sweet chocolate chips melted
Whipped Cream
- ⅓ cup heavy cream
- ¼ tsp cinnamon
- 1 tbsp powdered sugar
Instructions
- Start with the pie crust (if you are making your own). In a food processor, add the flour, cubed butter and salt. Pulse until the butter looks crumbly, and pea-sized.1¼ cup all-purpose flour, ½ tsp salt, 8 tbsp unsalted butter
- Make sure your ice water is very cold. While you are pulsing the dough, add the ice water one tablespoon at a time, stopping when the dough forms into one large ball. It will still be a little sticky.4-5 tbsp ice cold water
- Turn out the dough onto a flour dusted counter. Pat it into a an oval disk, dusting some flour on the surface of the dough so it does not stick. Wrap it in plastic wrap and place it in the fridge to chill for one hour or overnight.
- When you are ready to make the pie, preheat the oven to 375℉. Take the pie crust and place it onto the counter. Roll out the pie crust until it's about 10 inches wide in diameter. Place it into a greased pie dish and push it gently into the pan. Slice off any overhanging crust and crimp the edges if you prefer.
- Brush the whole crust with egg wash. Using a fork, prick the bottom of the crust at least 5-6 times for ventilation. Then place parchment paper on top of the crust and fill it with pie weights (or rice if you don't have any). Bake the crust in the oven for 20 minutes. Then remove the pie weights and parchment paper and let bake for five more minutes, until golden. Remove from the oven and adjust the heat to 325℉.1 egg
- Make the pie batter. In a large bowl, whisk together the pumpkin puree and the maple syrup. Add the beaten eggs, vanilla, heavy cream, salt, brown sugar, all the spices and the ginger. Whisk until just combined.1 can pumpkin purée, ⅓ cup heavy cream, ⅓ cup maple syrup, 3 tbsp brown sugar, 1 tsp cinnamon, ½ tsp all spice, ½ tsp ginger, ½ tsp nutmeg, ½ tsp salt, 3 eggs, 1 tsp vanilla
- In a small bowl, microwave the chocolate chips for 1 minute, or until completely melted. Add ½ cup of the pumpkin pie batter to the bowl of chocolate and stir together until homogenous.¼ cup semi sweet chocolate chips
- Fill the pie crust with the pumpkin pie batter. Then (with a spoon), dollop the chocolate batter onto the surface in large circles around of the perimeter of the pie, working your way to the center. Then take a knife and swirl the pie 3-4 times – but don't over swirl it!
- Place the pie in the oven on the center rack and bake for 40-50 minutes – or until the the outside of the pie is set and the center is just a tiny bit wiggly. A knife should come out pretty clean when inserted one inch away from the crust. Let cool to set for 10-20 minutes before serving.
- While it's baking, make the whipped cream. In a bowl, beat the heavy cream until you have stiff peaks. Add the powdered sugar and cinnamon. Beat for 10 more seconds until combined.⅓ cup heavy cream, ¼ tsp cinnamon, 1 tbsp powdered sugar
- Slice the pie and dollop on some whipped cream!
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