Chocolate Pumpkin Pie

Chocolate Pumpkin Pie


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Dive into this creamy pumpkin pie with a melted chocolate topping that will make you want to skip dinner and go straight for desert!

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Time needed

10 min preparation + 5 hour cooking

Serving Size / Yield

10 servings


  • 1 full Graham Cracker crust
  • ½ cup Semi-Sweet Chocolate, divided
  • 1 cup Whipped Topping, thawed, divided
  • 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
  • 1 cup cold milk
  • 1 cup canned pumpkin
  • 1 tablespoon unsweetened baking cocoa
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg

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With a medium size saucepan, bring ½ cup of chocolate and 1 cup whipped topping to medium heat and melt until creamy. Stir well then spread onto bottom of crust.
Beat next 6 ingredients in medium bowl with whisk 2 min. Stir in 1-1/2 cups of remaining whipped topping; spread over layer in crust.
Refrigerate 1 hour. Meanwhile, whisk and stir together 1 cup pumpkin filling and baking cocoa until there are no lumps. Then, when the pie is finished chilling, pour chocolate filling over pumpkin filling in pie plate.
Refrigerate for another 15 minutes, then serve.

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