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- Bittersweet chocolate adds flavor contrast and a bold look to the sweet, silky pumpkin filling.
- The handmade crust is buttery, flaky, and versatile — make a double recipe and freeze for a future pie.
- This festive dessert can be made ahead and chilled overnight, making it a stress-free choice for Thanksgiving or any fall gathering.
This chocolate pumpkin pie, made with a tender, flaky, all-butter piecrust, is a delicious twist on the classic Thanksgiving dessert. You’ll set aside a portion of the filling and mix in melted bittersweet chocolate, then add it back in right before baking and swirl with a knife to create a striking design on the pie’s surface. The rich, complex chocolate flavor brings this otherwise traditional pumpkin pie recipe to the next level.
Pumpkin puree vs. pumpkin pie filling
Is there a difference? Yes — and most recipes will call specifically for one or the other. Pumpkin puree is a versatile ingredient made entirely of (you guessed it!) pureed pumpkins. Canned pumpkin pie filling, on the other hand, is designed to take a little work out of making a pumpkin pie, so it has sweeteners and seasonings already mixed in. Puree and pie filling are not interchangeable; this recipe requires pumpkin puree, to which you’ll add sugar and spices.
Notes from the Food & Wine Test Kitchen
- Prebake the pie shell before adding the filling to ensure a crisp crust on the bottom; if the edges start to darken too much, cover them with a pie shield or strips of foil.
