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What’s better than Pumpkin Pie? Chocolate Chip Pumpkin Pie! Chocolate and pumpkin go so well together so it obvious I needed to combine the two flavors with a classic pie recipe (my mom’s!)
Classic Pumpkin Pie with Chocolate
This pie has been at every holiday and family gathering as long as I can remember. Well, sort of. I added the chocolate chips to my mom’s recipe because, well, why not? Chocolate chips belong in everything, including pumpkin pie!
Ever since I was a kid, my mom always brought pies to every holiday party. (And Russian Teacakes too!) The two pies that we always made were Pecan Pie and this Pumpkin Pie. I’m not sure why it took me 5 years to post her pumpkin pie…forgive me?
Whenever I think of this recipe, I think about Christmas, Thanksgiving, and Heidi’s Pies. That last one was a pie shop near where I grew up. For the entirety of my childhood, my mom used two silver pie tins that she’d saved from buying pies from Heidi’s back in the 70s. I never actually ate at Heidi’s Pies, but I ate pie from their pie plates several times a year!
Ingredients Needed
- You’re welcome to use a homemade pie crust for this pie. For the ease of making this recipe for you, I used a store bought crust (the refrigerated kind, from a pack of two). Also, I was being lazy. I had to make this pie twice. You know how I couldn’t recommend my new oven? While I was waiting for it to be replaced, I made this pie the oven burned it to a crisp. So…I went the easy route on round 2. My mom always used refrigerated pie crusts so…I’m just sticking to her recipe by using it.
- Spices – you need all the pumpkin pie spice!
- Chocolate Chips – I used mini chocolate chips but you can use any you like.
How to make Pumpkin Pie with Chocolate
This pie recipe could not be easier if you tried. Literally all you do is dump everything into a bowl, stir, and pour it into a prepared pie crust. It really is that fast and easy – and good!
Tip From Dorothy
Expert Tips
- The pie is very full. I used a standard 9-inch pie plate and you can see from the pictures it’s full to the brim. Be sure to use at least a 9″ pie plate for this recipe or it will spill over. You can also use 9.5″ or 10″ pie plate, or a 9″ deep dish. Either way, put it on a cookie sheet for baking. This helps when you’re transporting it to the oven too, since it’s so full.
- The pie bakes a long time. The crust will get over done if you don’t cover it. I like to cover the edges of my crust with foil or a pie shield and then remove them about 15 minutes before baking ends. You can also use a pie shield, if you have one. You can add that at the beginning and remove it, like the foil, or just add it to the pie after about half the bake time.
- My mom used to make this as two pies, in two 7″ pie plates. Feel free to do that if you want, using 2 crusts.
- If you want a traditional pumpkin pie recipe, just leave out the chocolate chips. But that would make me sad, because the added chocolate is so good in this pie!
FAQs
This is going to happen because chocolate chips are heavier than the pie liquid. You can try tossing them with a bit of flour, but it will probably still happen.
Store in the refrigerator for up to 3 days or freeze for up to a month.
Mom’s Chocolate Chip Pumpkin Pie
Ingredients
- 1 pie crust (from scratch or from a pack of two)
- 1 ¾ cups (425g) pumpkin puree (1 full 15 ounce can)
- ½ teaspoon salt
- 1 ¾ cups (414ml) whole milk
- 3 large eggs
- ⅔ cup (134g) packed brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 ¼ teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Allspice
- 1 cup (85g) mini chocolate chips
Instructions
- Preheat oven to 375°F.
- Place your pie crust in a 9-10” pie plate. Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate. If you have a 9.5” – 10” or 9” deep dish pie plate, you can use those as well. Just don’t use anything smaller than 9”. (Also – you can make this as two 7” pies, using two pie crusts.) Place pie plate on a cookie sheet for baking.
- Place pumpkin, salt, milk, eggs, both sugars, and spices in a large bowl. Whisk until smooth. Stir in chocolate chips. Pour into pie plate.
- It’s best if you cover the edges of the pie crust with foil before you start baking. Remove the foil after 50-60 minutes of bake time. You can also use a pie crust guard, if you have one. If you’re using a pie crust guard, you can also add it later on in the baking process, if you wish. It’s in the oven for a long time and the crust will get too brown without being covered at some point.
- Carefully transfer pie to oven and bake for 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.
Recipe Video
Recipe Notes
- The pie is very full. Be sure to use at least a 9″ pie plate for this recipe or it will spill over. You can also use 9.5″ or 10″ pie plate, or a 9″ deep dish. Either way, put it on a cookie sheet for baking.
- I like to cover the edges of my crust with foil or a pie shield and then remove them about 15 minutes before baking ends. You can also use a pie shield, if you have one. You can add that at the beginning and remove it, like the foil, or just add it to the pie after about half the bake time.
- My mom used to make this as two pies, in two 7″ pie plates. Feel free to do that if you want, using 2 crusts.
I made this and it was loved by everyone! Excellent recipe!
If I am using pumpkin pie seasoning (like the all mixed together kind) how much of that should I use?
Do you cook the pie crust first.
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