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Chocolate-Crusted Pumpkin Pie Recipe

Every Chocolate Addict Needs This Upgraded Pumpkin Pie Recipe

POPSUGAR is bringing you an exclusive look at Thanksgiving recipes from famous lifestyle influencers. We're excited to present the first online look at this chocolate-crusted pumpkin pie recipe from Candance Nelson's The Sprinkles Baking Book.

Every year, I pull the same fiercely protected, tried-and-true recipes out of my Thanksgiving file then set to work in the kitchen creating the traditional dishes my family looks forward to all year. I'm hesitant to mess with them for sentimental reasons, so I was slightly uneasy about serving my new riff on our beloved pumpkin pie recipe: a chocolate crust? Madness! It's a delicious surprise that manages to make that luscious pumpkin flavor pop even more! Luckily, just as I became completely smitten, my family gave it their Turkey Day approval!

Chocolate-Crusted Pumpkin Pie

From Candace Nelson, The Sprinkles Baking Book

Chocolate-Crusted Pumpkin Pie Recipe


  1. For the graham crust:
    3 cups Chocolate Teddy Grahams cookies
    6 tablespoons (3/4 stick) unsalted butter, melted
  1. For the pumpkin filling:
    1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
    1/2 cup heavy cream
    1/4 cup sweetened condensed milk
    2 large eggs
    1/2 cup lightly packed light brown sugar
    1/4 cup sugar
    1 tablespoon pure vanilla extract or bourbon
    1 1/2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon ground allspice
    1/4 teaspoon freshly grated nutmeg
    1/4 teaspoon ground cloves
    1/8 teaspoon fine sea salt
    Sweet whipped cream


  1. Make the graham crust: In a food processor, pulse to break up the cookies, then process until fine, 30 seconds. Drizzle in the butter and pulse until coated and the crust holds together when pinched between your fingers. Press into a 9-inch pie pan and chill.
  2. Make the pumpkin filling: Preheat the oven to 400°F.
  3. In a large bowl, whisk together the pumpkin, cream, condensed milk, eggs, sugars, vanilla, cinnamon, ginger, allspice, nutmeg, cloves, and salt. Pour the filling into the prepared crust and bake for 15 minutes. Reduce the oven temperature to 350°F and bake until just set (the center will still be slightly jiggly), 35-40 minutes more. Transfer pan to a wire rack and cool completely. Serve with whipped cream.
Excerpted from the book The Sprinkles Baking Book by Candace Nelson. Copyright © 2016 by Candace Nelson. Reprinted with permission of Grand Central Life & Style. All rights reserved.
Image Source: Amy Neunsinger
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