This Simple Ingredient Will Transform Your Pumpkin Pie

Classic Pumpkin Pie with a hint of chocolate. Perfect, simple recipe for baking from scratch. Makes a statement on any Thanksgiving table with this pumpkin pie! Beautiful pie crust makes all the difference in creating a showstopping pie for your thanksgiving tablescape. Oh how I love fall baking! Autumn flavors have my heart. Heidi Stephens--Bainbridge Boheme

Pie dish: Crate & Barrel, Cake knife: Waterford, Crust cutters: Williams Sonoma, similar here

As you can probably imagine, I am in charge of desserts for Thanksgiving dinner in our family. Thanksgiving is my second favorite holiday, next to Christmas. Jeff and I have been hosting our families at our home for a few years now, and our Thanksgiving dinners hold some of my favorite memories. I love celebrating gratitude, good food and family. Jeff loves cooking, I love baking.

When it comes to Thanksgiving dinner, you don’t want to stray too far from traditional. People yearn for those same dishes they have been eating for years. My dad and I were just discussing his disastrous oyster stuffing of Thanksgivings past. He still claims it was delicious.

Pumpkin pie is a staple on every Thanksgiving table. But I have found that adding this one, simple ingredient takes it to the next level, without making it too experimental.

By adding a thin layer of chocolate between the pie crust and the pumpkin filling, the pie becomes oh so decadent. That’s right, chocolate! This pie is a hit at our Thanksgiving table, and the perfect addition to a Friendsgiving as well.

If you whip this up for your Thanksgiving celebration, be sure to tag me so I can see your creations! (Instagram: @heidi.stephens, Facebook: Bainbridge Boheme).


  • 1 Perfect Pie Crust
  • 3/4 cup firmly packed brown sugar (I prefer dark)
  • 2 large eggs
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 cup pumpkin puree
  • 1 1/2 cups heavy cream
  • 1/3 cup chocolate chips
  • Whipped cream for serving


  1. Prepare pie crust as directed. I always use my go-to perfect pie crust! But if you’re in a pinch, or just don’t feel like it that day, store bought works just fine too.
  2. Roll out 1 pie dough disk onto a lightly floured surface. Transfer to an ungreased pie dish and trim edge. Flute edges decoratively if you wish. Refrigerate crust until firm, about 30 minutes
  3. Preheat oven to 375F and place oven rack on lower third portion of oven.
  4. Cover crust completely with aluminum foil and pat the foil down against the crust. Fill with pie weights (rice works too) to prevent shrinking. Bake for approximately 25-30 minutes. Periodically checking on the crust and lifting the foil until it no longer appears wet in the center. Crust should still be pale in color. Remove crust from oven.
  5. Evenly spread chocolate chips over the bottom of pie crust. Return to oven until melted, only about 1 minute, then remove from oven. Decrease oven temp to 350F and move wire oven rack to center of oven.
  6. Whisk together brown sugar and eggs until well incorporated. Add spices and blend well. Add pumpkin puree, then cream until smooth. Pour into partially baked pie shell.
  7. Bake pie until the filling is firm in the middle, approximately 35-45 minutes. Center can wiggle slightly, but not jiggle!
  8. Serve with whipped cream once cooled. Enjoy!



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