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Dessert

Chocolate Swirl Pumpkin Pie

Can’t decide between chocolate and pumpkin pie for your holiday gathering? This dessert has both with a velvety pumpkin filling 
and beautiful swirls of rich, dark chocolate.

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Servings
12
Prep Time
35 min
Cook Time
85 min
Duration
120 min

Ingredients

  • 1¼ cups whole-wheat pastry flour
  • 1/2 cup 
+ ½ tbsp coconut 
sugar, divided
  • 1/2 tsp sea salt, divided
  • 1/2 cup 
+ 2 tbsp organic unsalted butter, cut into small pieces and chilled, divided
  • 2 tbsp coconut oil, chilled
  • 2 tbsp fresh orange juice, chilled
  • 1½ cups 
unsweetened 
pumpkin purée
  • 3 large eggs, divided
  • 2/3 cup whole milk
  • 1 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract)
  • 1 tsp 
each ground cinnamon and ginger
  • 1/2 tsp ground nutmeg
  • 3 oz dark chocolate chips
  • 1/4 cup whipping cream (35%)
  • 2 tbsp 
unsweetened cocoa powder

Preparation

  1. In a large bowl, combine flour, 1/2 tbsp sugar and 1/4 tsp salt. Using a pastry blender, cut in ½ cup butter and coconut oil until it resembles small peas. Add orange juice and 4 to 5 tbsp ice water, 1 tbsp at a time, mixing with a fork until dough begins to stick together. Gently gather into a ball and flatten into a disk. Wrap disk in plastic wrap; refrigerate for 30 minutes.
  2. Preheat oven to 425°F. In a large bowl, whisk together pumpkin, 2 eggs, milk, vanilla, cinnamon, ginger, nutmeg and remaining 1/2 cup sugar and 1/4 tsp salt.
  3. In the top of a double boiler over barely simmering water, combine chocolate, cream, cocoa powder and remaining 2 tbsp butter. Cook, stirring frequently, until chocolate has melted, 4 to 5 minutes. Remove from heat; stir in 1/4 cup pumpkin mixture, 1 tbsp at a time. Stir in remaining 1 egg. (NOTE: Adding pumpkin mixture will cool chocolate so egg will not scramble.)
  4. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer dough to a 10-inch pie plate, trimming to fit if necessary and crimping edges. (TIP: Use trimmings to patch any holes in dough.) Fill with two-thirds of pumpkin mixture. Top with chocolate mixture. Dollop remaining pumpkin mixture over chocolate and swirl with the tip of a knife.
  5. Bake until pastry begins to brown, 8 to 10 minutes then reduce heat to 350°F and bake until filling is set, 45 to 55 minutes more. Cool completely before slicing. Store in an airtight container in the fridge up to 3 days.

Nutrition Information

  • Serving Size 1/12 of pie
  • Calories 299
  • Carbohydrate Content 31 g
  • Cholesterol Content 79 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 11.5 g
  • Sodium Content 112 mg
  • Sugar Content 15 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1.5 g