Mexican Chocolate Pumpkin Pie


This pumpkin pie satisfies chocolate cravings and sneaks in some heat.

Mexican Chocolate Pumpkin Pie
Hands On Time:
40 mins
Start To Finish Time:
4 hrs 25 mins
1 9-inch pie


  • 1 recipe Baked Piecrust

  • 1 3.1 ounce disc Mexican chocolate or 3 ounces semi-sweet chocolate, chopped plus 1 tsp. cinnamon

  • 2 tablespoon butter

  • ¾ cup packed brown sugar

  • 1 teaspoon pumpkin pie spice

  • ¼ teaspoon salt

  • ¼ teaspoon mild chili powder

  • teaspoon cayenne pepper

  • 1 15 ounce can pumpkin

  • 4 eggs, lightly beaten

  • 1 cup half-and-half or light cream

  • 1 recipe Chocolate Ganache*

  • Grated chocolate (optional)

  • Chili powder (optional)

Baked Piecrust

  • 1 ¼ cup all-purpose flour

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • cup butter, cut into cubes

  • 2 tablespoon shortening

  • 4 tablespoon very cold water


  1. Prepare Baked Pastry Shell; set aside. Preheat oven to 350°F. In a small saucepan heat the chocolate, cinnamon and butter over medium-low heat, stirring constantly, just until melted; set aside to cool. In a large bowl combine the brown sugar, pumpkin pie spice, salt, 1/4 teaspoon chili powder, and cayenne. Stir in the pumpkin and eggs until combined. Gradually stir in half-and-half until combined.

  2. Stir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture. Pour chocolate mixture into baked pastry shell. Gently pour remaining pumpkin mixture over the chocolate layer. If necessary, cover edges of pie with foil to prevent overbrowning. Bake for 60 minutes or until edges are puffed and center appears set. Cool on a wire rack. Chill within 2 hours. Serve with Chocolate Ganache. Sprinkle with grated chocolate and chili powder, if desired.

Baked Piecrust

  1. In a medium bowl combine flour, sugar, and salt. Use a pastry blender to cut in butter and shortening until pea-sized. Add 1 tablespoon water over a portion of the flour mixture, tossing gently with a fork. Move moistened dough to the side of the bowl and continue with remaining water until all dough is moistened. Knead together dough in about 6 to 8 strokes until it holds together. Wrap dough in plastic wrap and chill for 30 minutes.

  2. Preheat oven to 425°F. Roll dough on a lightly floured surface into a 13-inch circle. Fold dough into quarters and transfer to a 9-inch pie plate with point in the center; unfold. Trim edges of pastry about 1/2 inch beyond edge of pie plate. Fold the extra pastry under itself to form the edge.

  3. Crimp edge of pie crust as desired. Poke sides and bottom of crust with a fork. Line pastry with a double thickness of foil and weight the dough with pie weights or dried beans. Bake crust for 10 to 12 minutes or until dry and set. Carefully remove foil and weights and bake another 3 to 4 minutes or until very lightly brown. Cool completely.

Chocolate Ganache:

Chop 3 ounces semi-sweet chocolate and place in a small bowl. Heat 1/4 cup whipping cream to a simmer and pour over chopped chocolate. Let stand 5 minutes. Stir until smooth. Immediately spoon over center of cooled pie.

Nutrition Facts (per serving)

491 Calories
28g Fat
57g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 491
% Daily Value *
Total Fat 28g 36%
Saturated Fat 15g 75%
Cholesterol 143mg 48%
Sodium 365mg 16%
Total Carbohydrate 57g 21%
Total Sugars 37g
Protein 8g
Vitamin C 2.6mg 13%
Calcium 99mg 8%
Iron 3.2mg 18%
Potassium 338mg 7%
Fatty acids, total trans 1g
Folate, total 56.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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