Description

This Chocolate Swirl Pumpkin Pie combines the warm spices of pumpkin pie with rich, creamy swirls of dark chocolate for an elegant and indulgent dessert. Featuring a whole-wheat pastry crust made with maple sugar and a luscious filling made from canned pumpkin puree, unsweetened chocolate, and pumpkin pie spice, this pie is perfect for autumn gatherings and holiday celebrations. The chocolate and pumpkin layers create a visually stunning marbled effect, while the flavorful crust adds a delightful flaky texture.

Ingredients

Pie Crust

1 cup whole-wheat pastry flour
½ cup all-purpose flour, plus more for dusting
1 tablespoon maple sugar or brown sugar
¼ teaspoon salt
4 tablespoons cold unsalted butter, cut into chunks
2 tablespoons avocado oil or organic canola oil
3 to 5 tablespoons ice water

Chocolate Swirl

4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 cup dark maple syrup (divided)
2 tablespoons unsweetened cocoa powder
2 large eggs (divided)

Pumpkin Filling

1 14½ ounce can pumpkin puree
½ cup half and half
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
3 large eggs (remaining from the total 4 eggs)
Remaining ½ cup dark maple syrup

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Instructions

Make crust: Pulse the whole-wheat pastry flour, all-purpose flour, maple sugar, and salt in a food processor until combined. Add the cold butter chunks and process until the mixture resembles coarse meal. Drizzle in the avocado or canola oil and pulse to combine. Add 3 tablespoons of ice water and process until the dough just comes together. If it seems dry, squeeze a handful; if it doesn’t hold together, add up to 2 more tablespoons of ice water. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour until firm and chilled.
Prepare the crust: Preheat the oven to 375°F (190°C) with the oven rack placed in the lower third. Roll the chilled dough out into a 14-inch circle on a lightly floured surface. Transfer it to a 9-inch pie plate and crimp the edges. Chill the crust while preparing the filling.
Make chocolate swirl mixture: In a small saucepan over low heat, melt the chopped unsweetened chocolate and butter, stirring constantly to prevent burning. Remove from heat and whisk in ½ cup of dark maple syrup, 1 egg, and the cocoa powder until smooth. Set aside.
Prepare pumpkin filling: In a separate bowl, whisk together the pumpkin puree, half and half, pumpkin pie spice, vanilla extract, remaining ½ cup maple syrup, and remaining 3 eggs. Whisk ⅓ cup of this pumpkin mixture into the chocolate mixture to loosen it.
Assemble the pie: Pour 2/3 of the remaining pumpkin mixture into the chilled pie crust. Pour the chocolate mixture over it, then dot with the remaining pumpkin mixture. Use a knife to gently swirl the layers to create a marbled effect.
Bake the pie: Bake on the bottom rack at 375°F (190°C) for 22 to 25 minutes until the crust just starts to brown. Reduce the oven temperature to 325°F (163°C) and continue baking for an additional 25 to 30 minutes until the crust is well browned and the filling no longer jiggles when shaken gently.
Cool and store: Allow the pie to cool completely at room temperature before slicing. Store any leftovers in the refrigerator to maintain freshness.

Notes

Use cold butter and ice water to ensure a flaky crust.
The swirling technique adds visual appeal and combines the pumpkin and chocolate flavors beautifully.
Chill the dough thoroughly before rolling to prevent sticking and tearing.
You can use maple syrup or brown sugar depending on your sweetness preference, but maple syrup provides a richer flavor.
Store the pie refrigerated and consume within 3-4 days for best quality.
If you prefer a crisper crust, bake for an additional 5 minutes at 350°F before adding the filling.

Prep Time: 40 minutes
Cook Time: 1 hour 40 minutes
Category: Dessert
Method: Baking
Cuisine: American