Chocolate-Pumpkin Pie


  • 1 Pillsbury™ refrigerated pie crust (from a box)
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 2 teaspoon pumpkin pie spice
  • 1 can (15 oz) pumpkin (not pumpkin pie filling)
  • 1 1/2 cups whipping cream
  • 1 tablespoon unsweetened baking cocoa
  • Steps


1 _ Heat oven at 350°F.

2 _ Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate.

3 _ In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.

4 _ Reserve 1 cup pumpkin filling. (I poured it into the measuring cup I had the whipping cream in so I didn’t dirty another dish, or you can just leave it into the bowl.) Pour remaining filling into pie crust.

5 _ With whisk, stir together reserved 1 cup pumpkin filling and baking cocoa until no lumps remain. Pour chocolate filling over pumpkin filling in pie plate. Slightly tap sides of plate so 2 fillings combine.

6 _ Bake about 50 minutes or until toothpick inserted near center comes out clean. Turn off oven and slightly open oven door; leave pie in oven about 1 hour 30 minutes to cool.

7 _ Refrigerate pie 3 hours before serving. Serve with whipped cream.