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!
I get to host Thanksgiving this year for the first time in so long. I am so very excited. My dad, my step mom and my brother and sister are coming up to stay with us in our house for the weekend. I am so excited to cook and cook and cook. And to decorate. And to go for crisp fall walks in our neighborhood. (And to force my brother and sister to come to my BodyPump class and kick their butts.) And mostly to plan the menu! Did I mention that I am excited?
Usually we go to my husband’s family’s house in the Northeast Kingdom of Vermont, or occasionally down to my Dad’s in Pennsylvania. Or every four years to my mom’s when she is here in Vermont. That means, I am the one bringing the side dishes.
Don’t get me wrong, I’m sure to buttinski right into the trenches with the host, if they will have me. Bless, they always do. So it’s not like I am left out by any means, it’s just that this year we are going to be here in my house, and I can decorate, and think and plan and get all excited. And this year I get to make the TURKEY!!! Woot, happy dance! And I can make pie.
Is it out of line to make three pies? Because I think I just might. You see there’s this pecan tart and the new cranberry maple apple crumb pie that both HAVE to happen. And now there’s this Chocolate Swirl Pumpkin Pie that is about as awesome as pumpkin pies could possibly get, because you know, chocolate swirl.
When I first started working on this recipe I worried that the chocolate would totally overpower the pumpkin. And then I thought would that actually be a bad thing? Because you know, chocolate. But then once I started swirling and baking and then tasting. All my fears were laid to rest because this is totally a perfect blend. Or swirl if you will.
Chocolate Swirl Pumpkin Pie Recipe Cooks Notes
- I used maple syrup to sweeten this pie. Because that’s the way I roll. You can read more about why I choose maple here. And about how far my obsession with maple has come.
- The other thing to note is to make sure you read the recipe through before you begin cooking. This is not a complicated recipe, it’s just easier if you get the big picture before you begin.
- 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.
- If you’re interested in making this pie gluten free, check out this Gluten Free Pie Crust recipe by What the Fork!
- 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:
- My new recipe for Maple Bourbon Pumpkin pie is creamy and silky and has just the right amount of spice.
- 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!
- Don’t miss this Maple Pecan Tart with no corn syrup!
- 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.
You can search all of the Thanksgiving Recipes here on Healthy Seasonal Recipes.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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.