Name: Chocolate Swirl Pumpkin Pie
Prep time: 30 min
Cook time: 2 min
Ingredients: 1 recipe Best Ever Pie Crust, chilled; 4 large eggs at room temperature; 1 cup dark brown sugar ((6 oz/170 g)); 1 tablespoon cornstarch; 2 teaspoons pumpkin pie spice; ¼ teaspoon salt; 1 can pumpkin puree ((14.5 oz/411 g)); ½ cup heavy cream ((4 fl oz/120 ml)); ⅔ cup semisweet chocolate, chopped ((4 oz/115 g)); 2 tablespoons butter, softened ((1 oz/28 g)); Whipped cream

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This Chocolate Swirl Pumpkin Pie is a delightful twist on a classic fall favorite, blending rich cocoa with creamy pumpkin for a dessert that’s both indulgent and comforting. The velvety pumpkin filling is perfectly spiced, while the decadent chocolate swirls add a luxurious depth of flavor. With just 30 minutes of prep and 2 hours of baking, this pie is surprisingly simple to make yet feels impressively gourmet. Each slice offers a harmonious balance of smooth, spiced pumpkin and silky chocolate, creating a treat that’s as beautiful as it is delicious. Perfect for holiday gatherings or cozy nights in, this pie is sure to become a seasonal staple.

The textures in this pie are pure magic—creamy, luscious filling meets a flaky, buttery crust that crumbles just right. The swirls of chocolate not only elevate the visual appeal but also add a rich, bittersweet contrast to the warm, spiced pumpkin. Whether served chilled or slightly warm, every bite is a celebration of fall flavors and indulgent comfort. This recipe is a wonderful way to impress guests or simply treat yourself to something special. In just a few hours, you’ll have a dessert that’s as memorable as it is mouthwatering.

Ingredients for Chocolate Swirl Pumpkin Pie

1 recipe Best Ever Pie Crust, chilled (or use a store-bought crust for convenience)
4 large eggs, at room temperature
1 cup (6 oz/170 g) dark brown sugar (light brown sugar works as a substitute)
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice (or make your own with cinnamon, ginger, nutmeg, and cloves)
¼ teaspoon salt
One 14.5-oz/411-g can pumpkin puree (not pumpkin pie filling)
½ cup (4 fl oz/120 ml) heavy cream (substitute with full-fat coconut milk for a dairy-free option)
⅔ cup (4 oz/115 g) semisweet chocolate, chopped (or use chocolate chips)
2 tablespoons (1 oz/28 g) butter, softened (or use coconut oil for a dairy-free alternative)
Whipped cream, for serving (optional)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C).
On a floured surface, roll the pie crust into a circle ¼-inch (6-mm) thick. Line a 9-inch (23-cm) pie tin with it and crimp the edges. Prick the bottom of the crust all over with a fork.
Line the crust with parchment paper, then fill with pie weights and bake for 20 minutes.
Remove the parchment paper and pie weights and bake for another 10 minutes until the bottom of the crust is dry. Remove the crust from the oven and reduce the temperature to 325°F (165°C).
Make the filling: In a large bowl, combine the eggs, brown sugar, cornstarch, pumpkin pie spice, salt, pumpkin puree, and heavy cream. Whisk until smooth and set aside.
In a double boiler over simmering water, combine the chocolate and butter. Gently heat, stirring frequently, until melted. (Alternatively, melt in the microwave in 20-second intervals, stirring in between.)
Whisk 1 cup (8 fl oz/225 ml) of the pumpkin filling into the melted chocolate.
Fill the crust first with the pumpkin filling, then dollop the chocolate filling on top. Swirl the fillings with a thin knife a few times, but don’t fully mix.
Bake the pie for 45-50 minutes, until the edges are set but the center still jiggles slightly. (If the crust begins to over-brown, cover it with a circle of foil for the remainder of the baking time.)
Let the pie cool to room temperature, then transfer to the refrigerator to chill completely (at least 4 hours) before serving.
Serve with a dollop of whipped cream, and enjoy! Store, well covered, in the refrigerator for up to 2 days.

Perfect Pairings: Toppings and Serving Ideas

Elevate your Chocolate Swirl Pumpkin Pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, sprinkle with a pinch of cinnamon or cocoa powder. If you’re feeling adventurous, drizzle with caramel sauce or add a handful of toasted pecans for a crunchy contrast.

Storage Secrets: Keeping Your Pie Fresh

Store your pie, well-covered, in the refrigerator for up to 2 days. To maintain its texture, avoid leaving it at room temperature for too long. If you’d like to enjoy it later, you can freeze individual slices wrapped in plastic wrap and foil for up to 1 month. Thaw in the fridge before serving.

Time-Saving Tips for Busy Bakers

Short on time? Use a store-bought pie crust to skip the homemade dough step. You can also prepare the fillings the night before and refrigerate them separately. When ready, assemble and bake—this cuts down on prep time without sacrificing flavor.

Equipment Essentials: Tools You’ll Need

For this recipe, a 9-inch pie tin, a rolling pin, and pie weights are must-haves. If you don’t have pie weights, dried beans or rice work just as well. A double boiler or microwave-safe bowl is essential for melting the chocolate smoothly. A thin knife or skewer will help create those beautiful swirls.

Recipe Variations: Mix It Up!

Try swapping semisweet chocolate for dark or milk chocolate to adjust the richness. For a nutty twist, fold chopped walnuts or pecans into the pumpkin filling. If you’re dairy-free, use coconut cream instead of heavy cream and a plant-based butter alternative.