Chocolate Pecan Pumpkin Pie – rich chocolate “brownie-like” bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.

 Chocolate Pecan Pumpkin Pie rich chocolate "brownie like" bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.

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.

Chocolate Pecan Pumpkin Pie rich chocolate "brownie like" bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.

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.

Chocolate Pecan Pumpkin Pie rich chocolate "brownie like" bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.

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 voila, it worked. Chocolate Pecan Pumpkin Pie perfection.

Chocolate Pecan Pumpkin Pie rich chocolate "brownie like" bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.
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.
Enjoy! XOXO San

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Chocolate Pecan Pumpkin Pie rich chocolate "brownie like" bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.

Chocolate Pecan Pumpkin Pie

Chocolate Pecan Pumpkin Pie - rich chocolate "brownie-like" bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.

Ingredients
 

Pie Crust

  • 14 tablespoons butter, softened
  • 1 egg
  • 2 cups flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup chilled water

Fudge Layer

  • 1/2 cup butter
  • 2 ounces unsweetened chocolate bar or chunks
  • 1 cup sugar
  • 2 eggs beaten
  • 1 teaspoon vanilla extract

Pumpkin Layer

  • 15 ounces pumpkin
  • 14 ounces sweetened condensed milk
  • 2 eggs
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon

Pecan Layer

  • 1 1/4 cup chopped pecans
  • 1/2 cup brown sugar I recommend 1/4 cup light brown and 1/4 dark brown sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoons vanilla extract
  • 4 tablespoons butter melted

Instructions
 

Pie Crust

  • Make pie crust, it makes 2 but you only need one for this recipe. So either cut in half or make two and have another kind of pie.
  • 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.

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.

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.

Pecan Layer

  • In a small bowl mix all of the pecan topping ingredients together until combined. 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.
Tried this recipe?Let us know what you think!

This post was recently updated from the original post date of 11/2014.

Chocolate Pecan Pumpkin Pie rich chocolate "brownie like" bottom, classic pumpkin pie and topped with pecans all baked into one delicious pie.

 

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39 Comments

    1. There are a few problems with this recipe. First, there is no mention on when to add the vanilla. Second, the instructions say to cool the pie completely BEFORE adding the pecan topping. How long exactly is the pie to bake totally?

      I added the pecan topping after baking the pie a total of 45 mins and then baked it for another 15 mins for the pecan topping to bake thoroughly. That seemed to do the trick!

  1. OMG. This post, coupled with a couple more I’ve ready just TODAY, makes me think that I should go out and buy some loose sweats now, so I’ll have enough room to stuff my face this year. So good!

  2. This season has been particularly great for recipes in the blogosphere, and this chocolate pecan pumpkin pie is a great example of that. I’m going to be such a big, fat fatty pants this Thanksgiving, and it’s going to be so worth it!

  3. This Chocolate Pecan Pumpkin Pie looks so delicious. I will have to try making it this weekend. My family will love it.

  4. This looks like it is amazingly delicious. I will have to make one for the weekend and surprise the kids. They will love it.

  5. this dessert can be used as a substitute for the tradional pumpkin pie that is quite famous for the holidays

  6. This pie looks amazing, but 1 question. Do you let the pie cool completely, then do the pecan layer? Its not clear in the directions.

  7. Made this for Christmas dinner and it was a total hit! Everyone loved it! My husband won’t let me clean the pie dish yet because he wants the crumbs. This is going on my holiday list. Thank you for sharing!

  8. I’m so excited to make this for Thanksgiving this year, however, I just noticed that the fudge layer directions doesn’t mention vanilla extract while the ingredient list does? Is there or is there not vanilla extract in the chocolate layer? Thank you!

  9. I’m not fond of pumpkin pie and only bake it because of tradition but sounds like it may make a believer out of me! I am going to give it the old college try.

  10. Hi, tried following. Not sure when to put in vanilla. Also, the pumpkin layer doesn’t have eggs in the ingredient list, but in the directions under pumpkin layer it says to mix in eggs. How many? The only eggs the recipe calls for is in the fudge layer. Also, the baking times and pecan layer were confusing. Your pic looks delish, but mine turned out gooey. Maybe didn’t decipher the recipe correctly.?

  11. 4 stars
    This was an amazing pie for our Thanksgiving feast. My only concern was the instructions for the pumpkin layer included eggs, but none were listed in the pumpkin ingredients list. I added one, and it turned out fine. Is it possible the eggs for the brownie layer should have been for the pumpkin? Anyway, wonderful pie!

    1. Thank you! I’m sorry it must have slipped from the recipe! It should be 2 eggs, just like a classic pumpkin pie. I’m so glad it worked out for you!

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