Triple Chocolate Pumpkin Pie

5 from 5 votes
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Chocolate pumpkin pie has been on my To Bake list for a long, long time. It’s always been in the back of my mind, each fall or Christmas, to bake up one and see what it really tastes like. Just like a classic peanut butter pie, or hand pies,it can be enjoyed any time of year and not just the holidays. IF you want a nother holiday pie, my chocolate pecan pie is another classic! Traditional pumpkin pie is always a good option too!

a slice of Chocolate Pumpkin Pie in a white plate on a floral tablecloth background
Chocolate Pumpkin Pie


This year I was truly inspired because Eagle Brand came out with a condensed milk that’s chocolate and I received some in my gift basket for the Safeway Cookie Challenge. It didn’t really occur to me what I could do with it until I opened my pantry one morning and saw the can of chocolate condensed milk sitting beside a can of pumpkin.

Even I can’t ignore a sign like that!

And so, my triple chocolate pumpkin pie was baked. And eaten.

And adored.

Oh, yum! If you like chocolate and pumpkin, this is your pie.

slices of triple chocolate pumpkin pie

 So, I have a few pet peeves when it comes to graham crust pies. I hate when they fall apart. To solve this, I made a super-duper thick crust on this bad boy.  Where the crust needs to be thick is the side crust, as shown in the picture below.

Look at that thickness. Let me tell you, each piece of pie didn’t even DARE think about falling apart. Each slice was perfect, just like below, which for a graham crust pie is nigh impossible.

a slice of Chocolate Pumpkin Pie with super-duper thick crust in a white plate

You will need a 9 1/2 inch deep dish pie plate and I mean deep dish. This is a large, in charge pie and you will barely be able to use all the filling, but it does fit perfectly. A 10 inch pie plate would work as well, but then your crust won’t be as thick.

See how I’ve built up the sides below? Don’t be shy, make them thick and your pie will not fall apart.

deep pie dish with super-duper thick crust

 Oh, and that creamy pumpkin, chocolate interior? Take a gander at the beauty.

To die for, my friends. Add in that white chocolate on top and you have one seriously gorgeous, tasty pie for your dessert.

Chocolate Pumpkin Pie topped with white chocolate frosting

 Oh, I do hope you try this one and let me know what you think! You DO have to love chocolate and pumpkin together, so if you are not a fan then you won’t like it, that’s for sure. You can taste both of them together, which in my books makes this super amazing!

Happy Baking everyone!



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Decadent triple chocolate pumpkin pie. Change up your holiday table with this new version of a classic! #pumpkinpie #chocolate #pie

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Triple Chocolate Pumpkin Pie

Decadent triple chocolate pumpkin pie. Change up your holiday table with this new version of a classic!
5 from 5 votes
Prep Time
15 minutes
Cook Time
1 hour
Total Time
21 minutes
Karlynn Johnston


  • Crust Ingredients:

Crust Ingredients:

  • 2 1/4 cups finely ground chocolate cookie crumbs
  • 1/4 cup melted butter
  • 2 tablespoons granulated sugar

Filling Ingredients:

  • 3 ounces semi-sweet chocolate chopped
  • 1/4 cup butter
  • 2 cups solid-packed canned pumpkin
  • 300 millilitres can Eagle BRAND condensed milk chocolate
  • 3/4 cup packed light-brown sugar
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves


  • 1 ounce white chocolate chips melted


  • To make the crust: Preheat oven to 350 degrees. 
  • Mix chocolate cookie crumbs, butter and sugar together in a bowl.
  • Firmly press mixture onto the bottom and up sides of a deep dish, 9 1/2-inch pie dish. Make the sides thicker than the bottom to ensure a clean slice. 
  • Bake the crust for 10 minutes then remove from the oven. 
  • Reduce the oven temperature to 325 degrees. 
  • In a microwave safe dish, melt the butter and chocolate together, then stir until smooth. 
  • Mix pumpkin, chocolate, condensed milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg and cloves together in a large bowl. 
  • Whisk the chocolate/butter mixture into the pumpkin, combining completely. Pour pumpkin mixture into crust. 
  • Bake on the centre rack in the oven until the middle of the pie is set but still a bit wobbly, around 60 minutes (start checking around 50 minutes). 
  • Remove from the oven and cool on a pie rack,
  • Cool for a a couple of hours to let it set and you can also chill it overnight. 
  • Before you serve it, melt the white chocolate in the microwave and then drizzle over the top. Let the chocolate set (around 2 minutes on a cold pie then slice and serve! (We ate the pie warm two hours later and it was delicious AND held together fine!)

Nutrition Information

Calories: 581kcal, Carbohydrates: 80g, Protein: 8g, Fat: 26g, Saturated Fat: 14g, Cholesterol: 106mg, Sodium: 403mg, Potassium: 452mg, Fiber: 3g, Sugar: 60g, Vitamin A: 10075IU, Vitamin C: 3.5mg, Calcium: 179mg, Iron: 3.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Kathy says

    It says to add salt in the instructions-no salt in the ingredients,😢

  2. T says

    What do you when you only want to make one dessert for Thanksgiving and can’t decide between pumpkin pie and something chocolatey? You look for a recipe that combines both. So glad I found this. I added 1/4 tsp of salt to the filling and it really brought the flavors out. This pie was a hit and will be my go to for Thanksgivings to come.

    Thank you5 stars

  3. jodie berson says

    all the reviews are talking about chocolate condensed milk but your recipe only says the regular condensed. what am i missing?

    thank you.

  4. Sophie says

    I can’t find chocolate evaporated milk at anywhere, any stores.  I called stores and they said they never hear about the chocolate evaporated milk, but they said they have Eagle Brand Chocolate Condensed Milk.   Should I add Eagle Brand Chocolate Condensed Milk to?

  5. Stef says

    I had a lot of trouble finding chocolate evaporated milk, so I ordered Eagle Brand chocolate condensed milk off Amazon. I hope that is okay for this recipe.

    • Sophie says

      @Stef Hi I also can’t find chocolate evaporated milk at any stores.  I brought Eagle Brand Chocolate condensed milk.  Is it good taste?

      • Stef says

        thekitchenmagpie Thanks so much, appreciate the responses! I got it, ordered it off Amazon because I had trouble finding the chocolate kind in stores. The pie is in the oven right now and it looks great! Happy Thanksgiving to you!

  6. Holly Nicole says

    OMG! Sign me up! I just found my new holiday dessert \U0001f601 \U0001f384\U0001f381

  7. alfiewood says

    This Triple Chocolate Pumpkin Pie seems to be very yummy. Once I tried
    to make chocolate cake at home but wasn’t successful. Now I’ll
    definitely this pie. Thanks for sharing the recepie.


    Chocolate Day Gift Packs

  8. AngelaMount says

    I have to be honest here, You kind of blew my mind with this pie. How the heck did you get the chocolate to look so good on top?

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