Michael Symon's Chocolate Pumpkin Pie Recipe

Prepare to be amazed! This Chocolate Pumpkin Pie, inspired by Michael Symon, is a fall masterpiece that will elicit 'oohs' and 'ahhs' from every guest. Rich, decadent chocolate swirls through creamy pumpkin filling, creating a flavor sensation that's simply unforgettable. Save time with a store-bought crust or make your own using our easy-to-follow recipe. This updated recipe features a slightly reduced salt content for perfectly balanced sweetness. Get ready for the ultimate autumn dessert!

Prep Time 45 mins
Cook Time 105 mins
Calories 515.7 kcal
Protein 21g
Rating 1.0 (2 Reviews)
Michael Symon's Chocolate Pumpkin Pie 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Michael Symon's Chocolate Pumpkin Pie

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How to Make Michael Symon's Chocolate Pumpkin Pie

  1. **Make the Pie Crust:** In a food processor, combine 2 1/2 cups all-purpose flour, 1 tsp salt, 1/4 cup granulated sugar, and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Pulse until the mixture resembles coarse crumbs with visible pea-sized pieces of butter.
  2. Add 2 tablespoons ice water and pulse until the dough just comes together. Add another tablespoon of ice water if needed, but avoid overmixing.
  3. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Preheat oven to 425°F (220°C).
  5. On a lightly floured surface, roll out the dough into a 12-inch circle. Gently transfer to a 9-inch pie plate.
  6. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
  7. Bake for 15 minutes. Reduce oven temperature to 325°F (160°C).
  8. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
  9. **Make the Filling:** In a double boiler or heat-safe bowl set over a pan of simmering water, melt 6 ounces semi-sweet chocolate and 1/2 cup (1 stick) unsalted butter, stirring constantly until smooth. Remove from heat.
  10. In a large bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 3/4 cup packed light brown sugar, 2 large eggs, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
  11. Gently fold in the melted chocolate mixture.
  12. Pour the filling into the prepared pie crust.
  13. Place the pie on a baking sheet to catch any spills.
  14. Bake at 325°F (160°C) for 50-60 minutes, or until a knife inserted near the center comes out clean.
  15. Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

85g

Fat

102g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Vegetables American Dinner Party Holiday Event Vegetarian Chocolate Dietary Thanksgiving Northeastern United States Squash 4 Hours Or Less