Everybody has a recipe for pumpkin pie, right?
It’s the quintessential dessert for fall holiday entertaining and one of the easiest pies to learn how to make.
I love a good pumpkin pie and have been known to eat it for breakfast. No judgments please 🙂
But do you have a recipe for pumpkin CHEESECAKE pie…along with a little chocolate sprinkled in?
You do now!
This is my go-to recipe for over the top pumpkin pie. It’s decadent because anytime a cheesecake layer is involved, you’re going there.
And pumpkin and chocolate are a delicious combination too, so there you go.
Pumpkin. Chocolate. Cheesecake. Pie. ENJOYABLE!
Do you have a recipe for pumpkin CHEESECAKE pie… along with a little chocolate sprinkled in? You do now!
- 1 deep dish frozen pie crust (I prefer Marie Callender's)*
- 12 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg, lightly beaten
- 1/2 tsp real vanilla extract
- 3/4 cup MINI semi sweet chocolate chips (regular sized are too heavy!)
- 1 (15 oz) can pumpkin puree
- 2/3 cup brown sugar, packed (I prefer dark but either works)
- 2 tsp pumpkin pie spice
- 4 eggs lightly beaten
- 3/4 cup half and half
- 1/4 tsp real vanilla extract
- Whipped cream and extra mini chips for garnish (optional)
- Preheat oven to 375°.
- In medium sized bowl, combine cream cheese, white sugar and 1 egg and 1/2 tsp. vanilla.
- Beat on low speed until mixture is smooth.
- Spread this mixture evenly over pie crust. Top cream cheese layer in pie pan with mini chocolate chips. Spread evenly.
- In separate bowl, combine pumpkin, brown sugar, vanilla, 4 eggs and pumpkin pie spice. Gradually add half and half until completely combined.
- Carefully pour pumpkin mixture over chocolate layer. Remember, you may have some of this mixture left over…see note below.
- Bake 60 minutes (or more) until knife inserted near center of pie comes out clean.
- Cool completely then store in refrigerator. Serve slightly chilled, topped with a dollop of whipped cream and a sprinkling of mini chips if desired.
*Frozen deep dish pie pans aren’t as deep as when you make your crust from scratch and use a designated deep dish pan. You’ll likely have some of the pumpkin mixture left over if using a frozen crust. I put the extra filling in a small shallow baker and bake up a “crustless” pie. Works great!
If you want to use a homemade pie crust for this, here are the steps for the crust prior to filling. Preheat oven to 450. Roll out your pastry and place in deep dish 10 inch pie plate. Trim crust edge 1/2 inch beyond plate. Flute the edges. Line crust with double thickness of foil. Bake for 8 minutes. Remove the foil and bake for 6 more minutes. Cool completely. Then reduce oven to 375 and proceed with fillings.
Protect That Pumpkin Pie!
Here’s a little tip to keep your pie crust edges from getting too brown. Cover your pie edges before you bake. Since this pie does need at least an hour to cook, you do run the risk (depending on your oven) of those edges overbrowning.
I recently picked up this pie shield which has worked like a charm.
Pies Are So Pretty! And Their Dishes Should Be Too
If you know anything about me, it’s that I love pretty dishes. I’m always charmed by new bakeware and serving pieces.
So, in honor of this pumpkin pie recipe, I found some pretty pie dishes you may want to check out for your everyday baking.
Notice I wrote “everyday?” Find something you love and use it. Use it often. There’s no joy in a pretty dish or plate all alone in the darkness of your cupboard.
And you know me, I love to repurpose items from their original use. So even if you don’t bake pies, that pretty round shape with a fluted ruffled edge or a bright pop of color would be great filled with leaves or greenery and some flameless candles as a centerpiece.
Or leave the pie dish on your counter as a mini fruit bowl. Or an organizer tray by your stove with your most used oils and spices. You get the idea.
So check out the collage below for some pretty pie dish finds. Just click on the image you like and you’ll be taken to the retailers for more information.
Perfect Pies For The Holidays
Can we get back to the pumpkin cheesecake chocolate pie for a minute?
I’ve never shared this recipe before with all of you and I feel a bit like I’m sending my baby off to kindergarten. I’m anxious and nervous and excited about it all at once.
If you do decide to try this pie, please leave me a comment and let me know your thoughts. I love sharing recipes and love the feedback even more.
Oh! And if pumpkin pie isn’t your thing, I recently shared my recipe for this sour cream apple pie that received some rave reviews.
And if you’re already thinking ahead to your holiday feasts, you may also want to check out my recipe for pecan pie too.
Pie baking always reminds me of my Grandma Metzger. She was the BEST pie baker in the world. What I’ve learned about baking, I learned from her..and it’s all based in love. Love of family. Love of friends. Love of sharing good things from the kitchen.
I hope you feel that love in every bite of the recipes I’m sharing with you each week.
From my fall kitchen to yours,