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!

Table of contents
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
- 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.
- 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.
- 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
PrintChocolate Swirl Pumpkin Pie
- Total Time: 2 hours 20 minutes
- Yield: 10 servings 1x
Description
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 home-made whole-wheat crust!
Ingredients
Crust
- 1 cups 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 tablespoon 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
- Make crust: Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in 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.
- 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.
- 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.
- Whisk pumpkin puree, half and half, pumpkin pie spice, vanilla extract, the remaining ½ cup maple syrup and the remaining 3 eggs. Whisk 1/3 cup pumpkin mixture into the chocolate mixture to loosen it. Pour 2/3 of the remaining 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/10th pie
- Calories: 373
How have I not posted on this before? I’ve been dreaming about this pie since I first saw it on Facebook. And no, it’s definitely not out of line to bring three pies to Thanksgiving – in fact, I think it’s a requirement at this point;)
I am honored that my pie has been on your mind Sarah. So glad it appeals to you. And glad you dont think it too much. I cant resist.
Holy cow! You are killing me right now, Katie! This pie looks amazing. And that swirl? It’s perfect! I should’ve known better than to open up this post when I’m hungry. Is pie an acceptable option for lunch? 🙂
Yes it is always advised to go for pie for lunch. Ah the life of a food blogger. ha ha.
Oh, I’m jealous! I always want to host Thanksgiving, but my mama calls it every year. Haha!
Looooove this pie! Looks amazing!
I seriously feel like I won the jackpot. I am so excited! Thank you so much.
This pie looks ridiiiiiculously delicious and gorgeous! Once again, I’m floored by your amazing crust fluting. This would be a hit in my family, I’m sure!
Aw thank you so much. The fluting thing isn’t hard once you get the hang of it. Thanks so much for stopping by.
Mmm these look delicious! I haven’t swirled chocolate and pumpkin together before too but I imagine it tastes heavenly!
It is a great combination, I now know. 🙂 Thanks for coming by Sarah.
Very festive Katie!
Thank you Cindy. Have a great Thanksgiving.
Beautiful – I’ve never seen a chocolate+ pumpkin pie before and I am in love 🙂
I had never had it before either. Then after I did this I googled it and of course it has been done plenty already. Ha ha, oh well.
It sounds like it’s going to be a really exciting event for you and the family, Katie.
The pumpkin pie looks wonderful!
It should be fun. Life always is when my dad is around that is for sure.
Yes! I totally get your excitement and I’m right there with you – we are hosting Thanksgiving for the first time ever at our house this year too! I definitely don’t think 3 pies is too many…that way people have choices, right? 😉
BTW, this pie is gorgeous!!!
You’re doing your first Thanksgiving Faith? How awesome is that. I am so excited for you. Have so much fun and enjoy yourself. Thanks for stopping by lady 🙂
Katie, this pie is sooooo gorgeous!!! Thanksgiving is my favorite holiday, and I’m so excited for you that you get to host this year! It’s been my holiday to host in my family for a while, but I have to say, real fall, this pie and body pump over in your neck of the woods sounds way more fun. 😉
Ha ha, we do have real fall here for sure. It got up to the mid fifties today and it felt outright balmy. It does get me in the mood to bake and cook for sure. And yes that would be so much fun to have you in class. Someday. Congrats on the NYC Marathon btw! You rock.
Gorgeous! Absolutely stunning, Katie! Wish that slice or the whole pie was in front of me right now! Sounds like you’re going to have a full house this Thanksgiving ;). I know you’re going to just blow everyone’s mind away with all your tasty creations! I, too, am the designated cook (always am) for my family..I wish I could cook in my own kitchen but it’s just easier for me to go to Houston since the majority of them are there. Anyway, pinning this!!
I just love being with my family at this time of year. I hope you have a good one and enjoy the time together and cooking!
These photos are gorgeous! There are few things in life better than chocolate + pumpkin!
Thank you so much Cassie. It is a match made in heaven for sure.
Dang!!! Just Dang!!! This pie – OHHEMMMGEEE….with it’s mapley sweetness IT has so totally won me over! Good gosh this is a stunner and chocolate and pumpkin are pretty ah-mazing together!
I don’t think it’s out of line to make 3 pies – but then again, I adore pie – and you are the hostess! 🙂
I love your enthusiasm in this comment Shashi. Lol. I am so glad you love it as much as I do. 🙂
When I “grow-up” and have my own house, my dream has always been to hos the biggest and best Thanksgiving for my family!
It will be awesome I am sure Rebecca.
How fun!! I bet your Thanksgiving will be fabulous 🙂
I usually go back home for Thanksgiving, so I always have a Friendsgiving so I can be in charge of everything. I’m not a huge fan of pies but I love Pecan Pie Bars and make them every year
We always talk about the idea of having a Thanksgiving with just friends one year. I love your name for it. That’s cute.