Chocolate Pecan Pumpkin Pie

chocolate pecan pumpkin pie

Recipe by Charles Grayauskie

  • Cook Time
  • Prep Time
  • 8Servings


  • 1/2 cup sugar
  • 1/4 cup (packed) brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 2 large eggs
  • 1 can (15 oz.) pure pumpkin
  • 1 can (12 oz.) evaporated milk
  • 1 (4 oz.) bar semisweet chocolate
  • 1 9-inch deep-dish unbaked piecrust
  • Candied pecans
  • Whipped cream, for serving (optional)


Preheat the oven to 375°. In a small bowl, mix the first 4 ingredients. In a large bowl, whisk the eggs. Whisk in the pumpkin, evaporated milk, and the sugar-and-spice mixture. Chop semisweet chocolate; sprinkle on the bottom of the piecrust. Gently pour pie filling into the piecrust. Bake until just set in the center, about 1 hour. During the last 10 minutes of baking, place candied pecans decoratively around the top of the pie. Let cool completely on a wire rack. Serve with whipped cream, if using.    

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