Chocolate Swirl Pumpkin Pie

This Chocolate Swirl Pumpkin Pie will be your family’s new Thanksgiving tradition! It is made with a rich chocolate swirl and creamy spiced pumpkin pie in a homemade whole-wheat crust! 

Why Try This Pumpkin and Chocolate Pie

When it comes to planning a Thanksgiving menu, it’s all good until I have to decide what kind of pies to make. I always need to make my pecan tart and my all-time fave cranberry maple apple crumb pie and would it even be Thanksgiving without pumpkin pie? No, no it wouldn’t. Try my next-level Maple Bourbon Pumpkin Pie. That said, chocolate pie was never really a tradition for holiday dinners in my family until I started making this Chocolate Pumpkin Pie. And now, things just wouldn’t be the same without it.

If you love chocolate and pumpkin, try our fudgy whole wheat chocolate Pumpkin Swirl Brownies and Healthy Pumpkin Bread with Chocolate Chips.

Healthy Chocolate Pumpkin Swirl Pie Ingredients

Crust

You can use a premade pie crust or a Gluten Free Pie Crust from scratch or buy one (I like wholly wholesome) instead of making this healthy pie crust from scratch. If using a store-bought pie shell note that this recipe works best with one that is labeled a “deep dish” crust. These are usually about the same size as a regular homemade crust. If you use a regular purchased pie shell you will end up with too much filling.

• 1 cups whole-wheat pastry flour (or use white whole wheat flour or regular whole wheat flour)
• ½ cup all-purpose flour, plus more for dusting
• 1 tablespoon maple sugar or brown sugar
• ¼ 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 tablespoon unsalted butter
• 1 cup dark maple syrup
• 4 large eggs, divided
• 2 tablespoons unsweetened cocoa powder
• 1 14 ½ ounce can pumpkin puree
• ½ cup half and half
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

How To Make Chocolate Swirl Pumpkin Pie

Note: It is important to read the recipe through before you begin cooking. This is not a complicated recipe, but there are two separate fillings that have some ingredient overlap, so it’s just easier if you get the big picture before you begin.

Step 1: Make Pie Crust

To make the healthier pie crust, first pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in a food processor. Add butter, and process until the butter is cut in and the mixture resembles coarse meal. Open lid, drizzle on oil and pulse to combine. Open lid and drizzle on 3 tablespoons ice water. Process until the mixture just comes together. If the mixture seems dry or does not come together as a ball, try squeezing a handful of the crumbs together. If it still won’t come together, add up to 2 more tablespoons water. Form dough into a disk, wrap in plastic and refrigerate until firm and chilled, at least 1 hour.

Step 2: Preheat oven and Chill Crust

Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F. Roll dough out to a circle, about 14-inches across. Transfer to a 9-inch pie plate and crimp edges. Chill crust while you prepare filling.

Step 3: Make Chocolate Filling

Make Filling: Melt chocolate and butter in a small saucepan over low heat, stirring constantly. Remove from the heat and whisk in ½ cup maple syrup. Whisk in 1 egg. Whisk in cocoa powder. Set aside.

Step 4: Make Pumpkin Filling

Whisk pumpkin puree, half and half, pumpkin pie spice, vanilla extract, the remaining ½ cup maple syrup and the remaining 3 eggs.

Step 5: Add a Little Pumpkin Filling to Chocolate Filling

Whisk 1/3 cup pumpkin mixture into the chocolate mixture to loosen it. Doing this is important to make their viscosities similar and will help minimize cracking. Do not over-stir as this will add too much air to the chocolate filling.

Step 6: Swirl Two Fillings In Pie Shell

Pour 2/3 of the pumpkin mixture into the pie crust. Pour the chocolate mixture on top. Dot with the remaining pumpkin mixture. Run a knife through the layers to swirl.

Step 7: Bake Pie

Bake pie on the bottom rack until the crust just starts to brown, 22 to 25 minutes. Reduce oven temperature to 325 degrees F. Continue baking until the crust is browned and the filling no longer wiggles when the pie is jiggled, 25 to 30 minutes longer. Cool completely before slicing. Store in the refrigerator.

Chocolate Swirl Pumpkin Pie Recipe Cooks Notes

1. Feel free to make the crust up in advance. If you do chill it longer than 1 hour, you may have to soften it a bit to roll it out.
2. To measure your flour for the crust, stir the flour, then spoon it into a dry measuring cup. Then level it off with a knife. This will give you an accurate measure- and keep your crust from being too dry.
3. I love canned pumpkin because it is super easy and nutritious. Please feel free to use home-made (measure out 14-ounces of strained pumpkin puree.) You can read instructions on how to make home-made pumpkin puree here.

More Easy Thanksgiving Recipes:

• One of my faves at this time of year is this Double Crust Apple Pie. And I also love apple pies with a crumb top! This Cranberry Apple Pie is to die for!
• This super fast recipe for Cranberry Relish is a great addition to the holiday table. 
• This homemade Cheddar Green Bean Casserole is creamy and comforting, and made entirely from scratch without canned soup!
• Here’s a fast and easy stove-top recipe for Easy Garlic Herb Butternut Squash to serve as a side dish. 
• Even if there aren’t any meatless folks at your table this year, this Vegetarian Thanksgiving Pilaf with pumpkin makes everyone happy.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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