Chocolate Top Pumpkin Pie
A rich pumpkin pie topped with smooth melted Ghirardelli chocolate, blending warm spices and sweet pumpkin flavor, perfect for festive gatherings and dessert lovers alike.
Ingredients
Instructions
- Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.
- Beat eggs in a large bowl.
- Stir in pumpkin and sugar spice mixture.
- Gradually stir in evaporated milk.
- Pour the mixture into the prepared pie shell.
- Bake in a preheated 425°F oven for 15 minutes.
- Reduce oven temperature to 350°F.
- Bake for an additional 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Cool the pie for 2 hours.
- In a double boiler, melt Ghirardelli chocolate until smooth and completely melted.
- Pour melted chocolate over the top of the pie and smooth to the edges of the crust with a spatula.
- Let the chocolate harden.
- Serve with whipped topping and refrigerate any remaining pie.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture. If you don't have Ghirardelli chocolate, any high-quality dark chocolate will work well. To avoid a soggy crust, pre-bake the pie crust for 5-7 minutes before adding the filling. Incorporating a bit of nutmeg can also enhance the spiciness of the pie.
Serving Suggestions
This Chocolate Top Pumpkin Pie pairs beautifully with whipped topping or a scoop of vanilla ice cream. For a festive touch, garnish with chocolate shavings or a sprinkle of cinnamon. It can also be served alongside a slice of Cream Raisin Pie (Glenn'S Favorite) for a delightful dessert spread.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you want to reheat individual slices, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through. For best results, serve at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Top Pumpkin Pie contains roughly 1210 calories, with 27g protein, 301g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (400% of the Daily Value), iron (222% of the Daily Value), and calcium (142% of the Daily Value). It also contributes 112g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. You'll need to cook and puree it until smooth, which typically requires about 2 cups of pumpkin flesh. Make sure to drain any excess moisture to avoid a watery filling.
What can I use if I don't have evaporated milk?
You can substitute evaporated milk with a mixture of milk and heavy cream in a 1:1 ratio. Alternatively, for a lighter option, use unsweetened almond or soy milk, though the flavor may vary slightly.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted near the center comes out clean. It may still have a slight jiggle, which is normal as it will continue to firm up while cooling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).