Triple Layer Pumpkin Chocolate Pie
Indulge in the ultimate autumn dessert with this luscious Triple Layer Pumpkin Chocolate Pie, a must-try blend of rich dark chocolate, creamy pumpkin spice, and fluffy whipped topping. This show-stopping treat starts with a crisp chocolate cookie crust, baked to perfection for a sturdy base. A silky ganache layer made from melted dark chocolate and cream is followed by a light, spiced pumpkin filling, delicately folded with whipped cream for an airy texture. Topped with homemade whipped cream and optional chocolate shavings, this decadent pie is stunning yet surprisingly simple to prepare. Perfect for holiday gatherings, it combines the bold flavor of chocolate with the cozy taste of pumpkin spice, making it an irresistible centerpiece for your dessert table.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (e.g., Oreos)
- 5 tablespoons Unsalted butter, melted
- 6 ounces Dark chocolate, chopped
- 3 cups Heavy cream
- 0.5 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 1.5 cups Canned pumpkin puree
- 0.5 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 cup Whipped cream, for topping
- 0.25 cup Chocolate shavings or curls (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the chocolate sandwich cookies until finely ground.
Add the melted butter to the cookie crumbs and pulse until the mixture resembles wet sand.
Press the crumbs evenly into the bottom and sides of a 9-inch pie pan to form the crust. Bake for 10 minutes, then let it cool completely.
In a microwave-safe bowl, heat the chopped dark chocolate and 1 cup of heavy cream in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
Pour the chocolate ganache mixture into the cooled crust. Spread evenly and refrigerate until set, about 20 minutes.
In a large bowl, beat the cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth.
Add the pumpkin puree, cinnamon, nutmeg, ginger, and granulated sugar to the bowl. Beat until fully combined.
In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture to lighten it.
Spread the pumpkin layer evenly over the chocolate layer in the pie. Refrigerate for at least 2 hours, or until fully set.
Before serving, whip the remaining 1 cup of heavy cream with 1 teaspoon vanilla extract and a small amount of powdered sugar (to taste) until soft peaks form.
Top the pie with the whipped cream and garnish with chocolate shavings or curls, if desired.
Slice and serve chilled for a delicious autumn dessert!
Nutrition Facts
Calories |
7626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 591.6 g | 758% | |
| Saturated Fat | 345.0 g | 1725% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 2209 mg | 96% | |
| Total Carbohydrate | 495.4 g | 180% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 316.1 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 2629 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
