Chocolate Chip Pumpkin Pie Recipe
If you’re looking for a twist to the classic pumpkin pie recipe, you have found it! Chocolate lovers will love this Chocolate Chip Pumpkin Pie recipe!
Chocolate Chip Pumpkin Pie
Pumpkin pie just go even better, y’all! So, I know that internet-land goes looloo over pumpkin starting…oh…as soon as they possibly can, and I didn’t want to bombard you with pumpkin recipes at the start of September but I totally can’t hold them in any longer.
Frankly, pumpkin is one of my favorite flavors so I just can’t help it. Not sorry! Smells and flavors of fall are just the best. This chocolate chip pumpkin pie will have your whole house smelling like fall! So much so that your husband might walk in and ask “what is that” and proceed to try to eat it before it has been photographed for all of you. Watch out.
There isn’t anything revolutionary about chocolate chips in a decadent homemade pumpkin pie but I think it combines two fabulous flavors. Plus, chocolate chip pumpkin cookies and bars are some of my fave treats so why can’t they combine forces in a pie too? Who’s with me? Good! Go team.
I highly recommend you try this delicious chocolate chip pumpkin pie for any upcoming parties, special occasions, or just a family treat. Pies are super easy to make (mix, pour, and bake) so they’re perfect for a busy gal (or guy!) who still wants to try out a homemade recipe! Winner!
Thanks for letting me share this delicious chocolate chip pumpkin pie recipe with y’all! There is more pumpkin goodness coming your way soon.
Don’t worry, I’m not giving up on all the other fun seasonal flavors (apple, caramel, etc)! They’ll be coming your way too. YAY for FALL!
If you want more unique pumpkin pie recipes, check out my pumpkin pie cupcakes! Or try my pumpkin cookies with cinnamon frosting or pumpkin spice moscow mules!
Even More Delicious Baked Desserts
- Banana Nut Cake with Brown Sugar & Pecan Glaze
- Brown Sugar Pound Cake (Southern Recipe)
- Southern Lemon Chess Pie Recipe
Chocolate Chip Pumpkin Pie
- 3/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 ounces canned pumpkin - (1 15 oz can)
- 12 ounces evaporated milk - (1 12 oz can)
- 1 cup mini semi-sweet chocolate chips
- 1 pie crust
- whipped cream + extra chocolate chips - optional – for garnish
- Preheat oven to 425 degrees F.
- In the bowl of an electric mixer, beat eggs with canned pumpkin, vanilla, spices and sugar on low for 1 minute.
- Slowly add in evaporated milk. Beat again until combined.
- Stir in chocolate chips.
- Pour filling into pie crust.
- Bake at 425° F for 15 minutes, reduce temperature to 350° F and bake for 40 to 50 minutes or until toothpick (or knife) inserted comes out clean. Loosely cover the pie crust edges with aluminum foil if they begin to darken too much.
- Allow pie to cool completely and garnish with whipped topping and extra chocolate chips.
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Lovely photos! x
How did I never think of this, Courtney? So smart and so delicious!
Haha, it’s so simple but oh so delicious! Thanks for the sweet note!
I totally agree Kary, such a great idea. Can’t wait to try !
This looks utterly amazing and totally gets me in the fall mood!
Thank you Glory!! :)
Genius, I love the idea of adding chocolate chips to pumpkin pie! And your photos – swoon, gorgeous!
You’re the sweetest, Christi! Thank you!
This pumpkin pie looks amazingly delicious, I definitely could devour a couple of slices right now!
This is such a great idea to add chocolate chips to pumpkin pie! Love this!
What a fun twist on a classic! Looks delicious!
So Delicious & yummy recipe. Thanks for sharing with us.
This looks so yummy! I never thought of putting pumpkin and chocolate chips together.
Gosh this is the best best pumpkin pie recipe I have seen! Pumpkin and chocolate chip combo! Genius!
So sweet, thank you! It’s a delicious combo!
I made this pie for a pumpkin-themed work potluck and it was devoured REALLY quickly. Delicious! My only complaint is that you didn’t specify what size deep dish pie this yields. I didn’t have time to make my own crust, but the deep dish crust I bought from the store was too small for the amount of filling I made.
Thanks for the recipe! I’ll definitely make it again!
Yum! this is exactly what my 10yo is asking for for Thanksgiving!!
I wish I had thought of this… it is just brilliant!!! So beautiful!
I followed every step and my pie is all runny and liquidy :(
Oh no! It might be that the baking tip is differing for your oven. Try baking until firm to the touch.
So when you say a can of pumpkin you mean like diced pumpkin??
No, canned pumpkin puree.. If you want to make that yourself, you could use a baking pumpkin and dice it and then puree it (I haven’t done this myself because I find canned pumpkin puree easy to find – in our baking section of the grocery store).
Do you have a recipe for the whipped cream?