Ingredients for Triple Layer Pumpkin Chocolate Pie
- Graham Cracker Crust
- Unsalted Butter
- Semisweet Chocolate
- 8 ounces cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs
- Pumpkin Puree
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Pinch of salt
- 1 cup sour cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Triple Layer Pumpkin Chocolate Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Triple Layer Pumpkin Chocolate Pie
- Place 6 tablespoons (3 ounces) of butter in the top of a double boiler set over barely simmering water.
- When the butter is partially melted, add 8 ounces of semi-sweet chocolate, chopped.
- Heat for 5-7 minutes, or until melted, stirring occasionally.
- Remove from heat and whisk until completely smooth.
- Set aside to cool slightly.
- In a large bowl, cream together 8 ounces of cream cheese and 1 1/4 cups (250g) granulated sugar using an electric mixer on medium speed until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and a pinch of salt until well combined.
- Pour slightly less than half (about 2 cups) of the pumpkin filling into a separate bowl and stir in the melted chocolate until well blended.
- Pour the chocolate filling into a 9-inch pre-baked pie crust.
- Gently shake the pan to settle the filling.
- Bake in a preheated 350°F (175°C) oven for 20 minutes.
- Transfer to a wire rack and let cool for 15 minutes.
- Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer.
- Shake the pan gently to settle the filling.
- Return to the oven, rotating the pie 180 degrees.
- Bake for 35-40 minutes, or until the pumpkin layer is set and a knife inserted near the center comes out clean.
- Transfer to a wire rack and let cool until the filling settles and flattens—about 30-45 minutes. (Optional: Sprinkle chopped walnuts or pecans over the chocolate layer immediately after removing from the oven for added texture).
- In a small saucepan over very low heat, combine 1 cup sour cream and 1/4 cup (50g) granulated sugar. Stir constantly for 2-4 minutes, or until warmed and slightly thinner.
- Carefully pour the warmed sour cream mixture over the top of the pie.
- Immediately shake and tilt the pie to evenly distribute the sour cream topping.
- Return the pie to the rack and let cool completely.
- Cover loosely with foil and refrigerate for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
203g
Fat
108g
Carbs
22g
