Take your pumpkin pie to the next level! This chocolate pumpkin pie has a simple gingersnap cookie crust, traditional spiced pumpkin filling, and a topping of rich dark chocolate ganache.

taking a forkful of chocolate pumpkin tart slices

This is the pumpkin pie for those underwhelmed by traditional pumpkin pie (like me). Adding chocolate to your pumpkin pie is one of the most delicious things you’ll ever do— the flavor combo of the two is incredible! Why not also add a gingersnap crust and bake it in a tart pan to make it feel even more fancy? Though if you use a regular pie pan it’ll still be gorgeous!

No one is going to miss the boring traditional pumpkin pie this year at Thanksgiving, I promise! This chocolate pumpkin pie will be celebrated and devoured.

sliced chocolate pumpkin tart

Table of Contents

Your new favorite pumpkin pie” recipe

Here’s what you’re going to love about this chocolate pumpkin pie:

  • Delicious combination of flavors. I’ve already mentioned how much I love pumpkin + chocolate. The spices and orange zest in the filling, and the gingersnap crust add even more delicious flavor.
  • You can bake it either in a tart pan or pie dish. I like the fanciness of a tart pan, but if you don’t have one, a regular pie dish will work too!
  • Minimal extra effort. It may seem time-consuming, but there’s no chilling, and rolling like with traditional pie crust. And the effort of making chocolate ganache is very similar to that of homemade whipped cream. Not any harder than another type of pie!

“I baked this one and it was sooooo goood! I love the orange flavor, plus chocolate on top of it, AWESOME! Thank you!” —from reader, Kate

chocolate pumpkin tart ingredients

Ingredients you’ll need

Let get baking! Here’s everything you need to get started (full recipe below):

  • Store-bought gingersnap cookies
  • Butter, for both the crust and the ganache topping
  • Canned pumpkin puree
  • Ground cinnamon, ginger, cloves
  • Light or dark brown sugar
  • Eggs
  • Heavy whipping cream
  • Orange zest
  • Semisweet, bittersweet or dark chocolate
  • Light corn syrup
  • Roasted pepitas (shelled pumpkin seeds), for garnish (optional)

How to make this chocolate pumpkin pie

  1. Make gingersnap crust. Crush gingersnap cookies in a food processor to fine crumbs. Add melted butter and pulse to combine. Press into an even layer into a 9-inch tart pan with removable bottom (or a 9-inch pie pan).
  2. Bake. Bake at 400°F for 10 minutes until fragrant and lightly toasted. Meanwhile, prepare the filling.gingersnap crust, and mixing pumpkin tart filling
  3. Prepare pumpkin filling. Whisk together the pumpkin puree, brown sugar, spices, salt, orange zest and eggs. Add the heavy cream while whisking, and stir until smooth and combined. Pour filling into prepared crust.
  4. Bake. Bake pie until edges are set and center slightly jiggles when gently shaken, 45-55 minutes. Let cool to room temperature.baked pumpkin tart, ganache ingredients in bowl
  5. Make ganache. Melt chocolate, butter and ganache in a heat-proof bowl set over a saucepan of simmering water. Stir frequently, and remove from heat just as the last lumps of chocolate are melting. Pour over pie and spread into an even layer. If desired, sprinkle pepitas over the top of the chocolate.
  6. Chill. Chill pie for 30 minutes to set ganache before serving.
pouring chocolate ganache on pumpkin tart

Tips for this recipe

  • Either a 9-inch tart pan or pie pan will work for this recipe, but a deep dish pie pan will be too deep. Only fill pan until pumpkin filling is just shy of the top of the crust. Discard excess, do not overfill crust or the pie may overflow while baking.
  • Par-bake gingersnap crust first to prevent the crust from getting soggy.
  • Place pie on a sheet pan before pouring in the filling, and use it to make it easier to transfer the pie to and from the oven.
  • How to melt chocolate for the ganache: You can use double boiler to melt the chocolate, or simply put a head-proof bowl over water simmering in a saucepan.
  • How to store this chocolate pumpkin pie: Since this pie has eggs and cream in the filling, it should be stored in the fridge.
  • Make-ahead instructions: To make this pie ahead of time, bake and store in the fridge for up to 2 days. You can add ganache ahead of time or just before you’re ready to serve.
slice of chocolate pumpkin tart on a plate with full tart in background

More pumpkin pie recipes

Get the recipe

taking a forkful of chocolate pumpkin tart slices

Chocolate Pumpkin Pie with Gingersnap Crust

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes
A non-traditional pumpkin pie with a gingersnap cookie crust and chocolate ganache topping.
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Ingredients
 

For the crust:

  • 1 ¼ cup (205 grams) gingersnaps
  • 3 tablespoons (43 grams) butter , melted

For the filling:

  • 15 ounce (425 grams) canned pumpkin puree
  • ¾ cup (160 grams) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • Zest of 1 orange
  • 3 large eggs
  • 1 ¼ cups (285 grams) heavy whipping cream

For the chocolate ganache:

  • 4 ounce (113 grams) bittersweet or dark chocolate , chopped or use chips
  • 5 tablespoons (71 grams) butter , cubed
  • 1 tablespoon light corn syrup
  • Pepitas , for garnish (optional)

Equipment

tart pan
9-inch tart pan
whisk
Whisk
glass pie plate
Pie plate

Instructions
 

  • Preheat oven to 400°F.
  • In a food processor, pulse the gingersnaps until crushed. Add the melted butter and pulse until combined. Alternately, crush the gingersnaps with your preferred method and combine with butter and sugar in a bowl. Press into a 9-inch tart pan with removeable bottom, or 9-inch pie pan.
  • Place prepared crust on a sheet pan and bake for 10 minutes until fragrant and toasted. Let cool while you prepare the filling.
  • In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt, orange zest, and eggs. Slowly add the heavy whipping cream while whisking. Mix until combined.
  • Pour filling into the prepared crust. Bake until edges are set and center very lightly jiggles when gently shaken, 45-55 minutes. A knife inserted into the center should come out clean. If crust browns too quickly while baking, cover with foil. Let tart cool completely.
  • To make the ganache, place the chocolate, butter and corn syrup in a bowl set over a saucepan of simmering water. Stir until melted and smooth.
  • Remove from heat and pour onto the cooled pumpkin tart. Use a spatula or spoon to spread it evenly over the tart. Sprinkle with pepitas (if desired) and chill for 30 minutes to set the chocolate before serving.

Notes

  • You can use either a 9-inch tart or pie pan. If not using a nonstick tart pan, be sure to grease it generously with baking spray first. 
  • This chocolate pumpkin pie should be stored in the fridge and will keep several days, but it will best within 1-2 days of baking (after that the cookie crust starts to get soggy.
Calories: 333kcal, Carbohydrates: 32g, Protein: 4g, Fat: 22g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 198mg, Potassium: 230mg, Fiber: 2g, Sugar: 20g, Vitamin A: 6174IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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