Either blind bake a 9-inch crust, or use a graham cracker or chocolate cookie crust, and create the rest of this luscious pie on top of the stove! No need to bake the filling, this pudding pie combines the flavors of dark chocolate and pumpkin in a rich and satisfying dessert. Add some pretty sliced almonds or toasted pecans to the top if you want to add some extra crunch. This recipe is easy to personalize!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.

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  • Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.

  • Garnish with whipped cream.

Nutrition Facts

478 calories; 23.6 g total fat; 130 mg cholesterol; 737 mg sodium. 60.9 g carbohydrates; 7.6 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
10/23/2019
Have not made this yet, planning on doing it tonight, a friend made this and it tasted amazing. great job on the recipe! Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/23/2019
Have not made this yet, planning on doing it tonight, a friend made this and it tasted amazing. great job on the recipe! Read More
Rating: 5 stars
10/23/2019
Have not made this yet, planning on doing it tonight, a friend made this and it tasted amazing. great job on the recipe! Read More