This pie is anything but basic thanks to its dreamy pumpkin-cheesecake filling and chocolate cookie crust. A dark chocolate glaze doesn't hurt either.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

35 mins
45 mins at 350°
1 hr
3 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.

Instructions Checklist
  • In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.

Instructions Checklist
  • In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.

Make-Ahead Directions:

Prepare as directed. Cover and chill for up to 48 hours.

Nutrition Facts

650 calories; total fat 31g; saturated fat 13g; polyunsaturated fat 4g; monounsaturated fat 9g; cholesterol 114mg; sodium 586mg; potassium 376mg; carbohydrates 85g; fiber 5g; sugar 51g; protein 9g; trans fatty acidg; vitamin a 70IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 71mg; iron 4mg.

Reviews (2)

36 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: Unrated
Rebecca, It's probably due to them using salted butter. Also, there is a lot of sodium in cookies and chocolate. Plus you have 1/4 tsp. salt. I checked my cream cheese package and it says there is 90 mg. sodium per 2 tablespoons, which equals 8 tablespoons total for 720 mg sodium. They sneak in sodium everywhere! I have been on a "no-sodium added" diet for about 10 years. I know it's disheartening to see a high sodium count on food items, but that's the reality of it all.... Sue
Rating: Unrated
This is absolutely delicious and decadent!! We simply loved this version of a pumpkin cheesecake pie! I'm wondering why in the nutrition notes, the sodium is so dang HIGH?? I always use unsalted butter and I didn't notice huge sodium amounts on my cream cheese, or pumpkin, so how did we get here from there? Thanks for any help you can give me on this! Rebecca*