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There are some things in life that you must have and this Chocolate Pecan Pumpkin Pie is one of them.
The ultimate holiday pie with layers of chocolate, pumpkin and pecans brings three of my favorite things together in one pie pan. And you know what, the holidays will just never be the same.
Along with this recipe for the Chocolate Pecan Pumpkin Pie, I am also including another 11 amazing pie recipes featured on Foodie.com giving you the ultimate pie collection: 12 Holiday Inspired Pies Worth Craving. Be sure to check out the amazing pies in this collection, you won’t want to miss out.
Check out 12 Holiday Inspired Pies Worth Craving
I recently made my Pumpkin Fudge Pie which ended up being the inspiration of this pie. Stemming from a comment that my husband made, by the way he also hates, yes, hates pumpkin pie…gasp! I know. But after I made him try my Pumpkin Fudge Pie he said, “This might be the only pumpkin pie I would ever life if it had pecans.” So now this recipe for Chocolate Pecan Pumpkin Pie is born.
I tried this a few different ways, and well the first one was a no go. But then I found a recipe for more of a pecan crumble and used that instead of my pecan pie recipe and viola, it worked.
Chocolate Pecan Pumpkin Pie perfection.
This pie has something for everyone and will bring holiday cheer to any table.
I am so looking forward to sharing this with my friends and family this Thanksgiving AND Christmas, I know it will be a hit. And if I can get my husband to eat pumpkin pie with me, well then added bonus.
Chocolate Pecan Pumpkin Pie is the ultimate holiday pie with layers of chocolate, pumpkin and pecans brings three of my favorite things together in one pie pan.
- Pie Crust (makes 2 pie crust)
- 14 tablespoons butter, softened
- 1 egg
- 2 cups flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ cup water
- Fudge Layer
- ½ cup butter
- 2 ounces unsweetened chocolate bars or chips
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- Pumpkin Layer
- 1 x 15 ounce can of pumpkin
- 1 x 14 ounce can of sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- Pecan Layer
- 1¼ cup mix of whole and coarsely chopped pecans
- ¼ cup firmly packed light brown sugar
- ¼ cup firmly packed dark brown sugar
- 2 tablespoons light or dark corn syrup
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter
Pie Crust (makes 2 pie crust)
In a mixing bowl, add flour, butter, sugar, and salt. Using a pastry cutter blend all together. Mix in water and egg and blend until well combined. Flour the counter and knead the dough for a few minutes. Divide dough in half and roll out right away for use, or wrap in plastic and store in fridge until ready to use.
When ready, roll out 1 pie crust and place in pie pan.
Prepare fudge layer.
Melt together chocolate and butter. I do this over the stop top, but you could do in the microwave as well. When melted, remove from heat and stir in sugar and beaten eggs. Stir until well combined and no visible egg. Pour into unbaked pie shell.
Prepare pumpkin layer.
In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell.
Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 50 minutes or until the center of the pie is not wiggly. Do not remove pie from oven when reducing heat. Remove from oven and let it completely cool.
Prepare pecan layer.
In a small bowl mix all of the pecan topping ingredients together until combine. Then after the pie has baked about 60-65 minutes, remove from the oven and gently sprinkle the pecan topping evenly over the top of the pumpkin layer. The pumpkin pie layer may sink just a tiny bit but do not worry it will turn out just fine. Place back in the oven and bake for an additional 15 to 20 minutes, until the pecan topping is bubbly. Remove from oven and let cool at room temperature.
Top with fresh whip cream and serve.
Recipe for Pecan Layer from Parsley Sage Sweet.com