Chocolate Pumpkin Pie


10 Min


2 hrs



A pumpkin pie with a chocolate graham cracker crust will satisfy all the textures and flavors a pie like this needs. The creamy pumpkin filling layered over a crunchy chocolate crust topped with whipped cream, chocolate drizzle, and chocolate chips is a mouth watering dish every time! Reading a description doesn't do it justice. Look at that picture!


12 chocolate graham crackers, finely crushed

1/4 cup brown sugar

1 stick of butter, melted

1 1/2 cups milk chocolate chips, divided

Extra chocolate chips for garnish

15 ounce can pumpkin

14 ounce can sweetened condensed milk

1 large egg, slightly beaten

2 teaspoons pumpkin pie spice

Whipped cream for topping


Chocolate Pumpkin Pie

Step 1

Preheat pellet grill to 350 °F.

Step 2

In a medium bowl, add crushed graham crackers, brown sugar and butter. Mix until combined. Press mixture into 10 inch pie pan.

Step 3

Bake on top rack in pellet grill for 10 minutes.

Step 4

In a medium bowl, add pumpkin, 1 cup of chocolate chips, egg, sweetened condensed milk and pumpkin pie spice. Mix until combined. Pour mixture into crust.

Step 5

Bake in pellet grill on the top shelf for 50 to 55 minutes or until wooden pick inserted into center of pie comes out clean. Cool 1 hour. Serve topped with whipped cream, chocolate drizzle and garnish with additional milk chocolate chips, if desired.

Step 6

For the chocolate drizzle (optional): Place remaining 1/2 cup chips in small microwave-safe bowl. Microwave at medium for 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle melted chocolate over pie.