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Chocolate Swirl Pumpkin Pie Recipe

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4 from 49 reviews

A decadent Chocolate Swirl Pumpkin Pie combining the rich flavors of pumpkin and dark chocolate in a flaky whole-wheat pastry crust. This pie features a luscious chocolate and pumpkin filling beautifully swirled together, baked to perfection with a tender crust and spiced pumpkin notes for a perfect holiday or seasonal dessert.

  • Total Time: 1 hour 15 minutes plus 1 hour chilling
  • Yield: 8 servings

Ingredients

Crust

  • 1 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1 tablespoon maple sugar or brown sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into chunks
  • 2 tablespoons avocado oil or organic canola oil
  • 3 to 5 tablespoons ice water

Filling

  • 4 ounces unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 cup dark maple syrup
  • 4 large eggs, divided
  • 2 tablespoons unsweetened cocoa powder
  • 1 (14 1/2 ounce) can pumpkin puree
  • 1/2 cup half and half
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  1. Make Crust: Pulse whole-wheat pastry flour, all-purpose flour, maple sugar, and salt in a food processor. Add cold butter chunks and process until the mixture resembles coarse meal. Drizzle in avocado or canola oil and pulse to combine. Add 3 tablespoons ice water gradually and process until the dough just comes together; add up to 2 more tablespoons water if needed. Form the dough into a disk, wrap in plastic, and refrigerate until firm and chilled, at least 1 hour.
  2. Prepare Oven and Crust: Arrange oven rack in the lower third and preheat oven to 375°F (190°C). Roll out the chilled dough to about a 14-inch circle. Transfer to a 9-inch pie plate and crimp the edges. Chill the crust while preparing the filling.
  3. Melt Chocolate Mixture: In a small saucepan over low heat, melt the unsweetened chocolate and butter, stirring constantly. Remove from heat and whisk in 1/2 cup maple syrup. Then whisk in 1 egg followed by the cocoa powder. Set aside.
  4. Prepare Pumpkin Mixture: In a bowl, whisk together pumpkin puree, half and half, pumpkin pie spice, vanilla extract, the remaining 1/2 cup maple syrup, and the remaining 3 eggs until smooth.
  5. Combine Fillings: Whisk about 1/3 cup of the pumpkin mixture into the chocolate mixture to loosen it. Pour two-thirds of the remaining pumpkin mixture into the prepared pie crust. Spoon the chocolate mixture on top. Dot the top with the remaining pumpkin mixture and use a knife to create swirls by running it through the layers.
  6. Bake the Pie: Bake on the bottom rack at 375°F (190°C) until the crust just starts to brown, approximately 22 to 25 minutes. Lower oven temperature to 325°F (163°C) and continue baking 25 to 30 minutes longer until the crust is fully browned and the filling is set (no longer jiggles when gently shaken).
  7. Cool and Store: Let the pie cool completely on a wire rack. Store the pie in the refrigerator and slice when ready to serve.

Notes

  • Use whole-wheat pastry flour for a tender whole grain crust; all-purpose flour adds structure.
  • Chilling the dough before rolling ensures easier handling and a flakier crust.
  • If the dough is too crumbly, carefully add ice water a tablespoon at a time to help it come together.
  • Swirling the fillings creates a beautiful marbled effect and blends the flavors perfectly.
  • Ensure the filling is fully set before removing from the oven to avoid a runny center.
  • Store leftovers refrigerated for up to 4 days for best freshness.
  • Author: Adeline
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/chocolate-swirl-pumpkin-pie-recipe/