Pumpkin Pie with Chocolate Whip
Introduction
This isn’t your average pumpkin pie. Rich and velvety with warm spices, this Pumpkin Pie with Chocolate Whip adds a decadent twist by swapping traditional whipped cream for a cocoa-infused version. The combination of sweet pumpkin custard, buttery crust, and luscious chocolate topping makes it the standout dessert at any fall gathering. It’s nostalgic and new at the same time—and oh-so-good.
Why I Love This Recipe
This pie blends classic flavors with a surprise upgrade. Here’s why it’s on repeat in my fall baking lineup:
- From-scratch crust with a flaky, tender bite
- Perfectly spiced pumpkin filling with cinnamon, ginger, and nutmeg
- Chocolate whipped cream for a rich, smooth topping that levels up the entire dessert
- Make-ahead friendly and perfect for entertaining or cozy evenings in
If you love pumpkin pie and you love chocolate, this is the dessert for you.
Ingredients
For the Crust:
- 1¼ cups all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Pumpkin Filling:
- 1 can (15 oz) pure pumpkin puree
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 tsp vanilla extract
For the Chocolate Whip:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
Step-by-Step Instructions
1️⃣ Make the Crust
Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, until dough comes together.
Form into a disk, wrap in plastic, and chill for 30 minutes.
Roll out the dough and press into the pie dish. Trim and crimp the edges.
2️⃣ Mix the Pumpkin Filling
In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg.
Add eggs, cream, milk, and vanilla. Mix until smooth and fully blended.
Pour the filling into the prepared crust.
3️⃣ Bake the Pie
Bake at 375°F for 45–50 minutes, or until the filling is set and only slightly jiggles in the center. Let cool completelybefore topping.
4️⃣ Make the Chocolate Whip
In a mixing bowl, beat heavy cream, powdered sugar, cocoa powder, and vanilla until soft peaks form.
Chill until ready to serve.
5️⃣ Assemble and Serve
Top slices of cooled pumpkin pie with a generous spoonful (or swirl) of chocolate whip. Garnish with chocolate shavings, cocoa powder, or a sprinkle of cinnamon if desired.
Tips for Success
- Use very cold butter and water for the flakiest crust.
- Don’t overmix the pie filling—just stir until smooth.
- Let pie cool completely before topping, or the whip will melt.
- Use a chilled bowl and beaters to whip the cream faster and fluffier.
Serving Suggestions and Pairings
This pie is the perfect end to your fall dinner table and goes beautifully with:
- Pumpkin Delight Dessert for a pumpkin-themed dessert duo
- Caramel Apple Pie Cookies as a sweet pairing
- Pumpkin Spice Muffins for morning-after brunch
- Pecan Pie Bars for a mixed pie platter
- Easter Cookies if you want some color and crunch
Storage and Leftover Tips
- Refrigerate leftovers covered for up to 4 days.
- Keep the whip separate until ready to serve for best texture.
- Freeze pie (without topping) for up to 2 months. Thaw overnight in the fridge.
More Recipes You’ll Love
Obsessed with fall desserts and creamy toppings? Try:
- Pumpkin Delight Dessert
- Caramel Apple Pie Cookies
- Pumpkin Spice Muffins
- Pecan Pie Bars
- Easter Cookies
Final Thoughts
This Pumpkin Pie with Chocolate Whip is the perfect blend of tradition and indulgence. Whether you’re baking for a fall celebration, Thanksgiving table, or just a cozy night in, the silky pumpkin filling and decadent whipped topping make every bite unforgettable.
Tried it? Tag @ChefManiac in your chocolate-topped pie creations! Follow Chef Maniac for more elevated classics, holiday favorites, and sweet seasonal treats.
Leave a Reply