Pumpkin Pie with Chocolate Whip for Holidays

🎃 Decadent Pumpkin Pie with Silky Chocolate Whipped Cream

The Pumpkin Pie with Chocolate Whip is show-stopping dessert that blends timeless pumpkin pie flavors with a rich chocolate finish. The filling is warmly spiced and luxuriously creamy, all nestled in a buttery crust. Topped with velvety cocoa-kissed whipped cream, this pie is ideal for holiday gatherings or anytime you want a spectacular sweet ending.

🛒 Ingredients

For the Pie Crust

• 2 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes
• 1/2 cup cold buttermilk, plus an extra 2–3 tablespoons if the dough feels dry

The Pumpkin Filling

• 2 cups smooth pureed pumpkin
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 1/4 cups cold heavy cream
• 2 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract

For the Chocolate Whipped Cream

• 1 1/2 cups cold heavy whipping cream
• 1/3 cup cocoa powder
• 1/3 cup powdered sugar
• Pinch of salt
• Chocolate shavings or sprinkles for finish

👩‍🍳 Instructions

1. Start the Pie Dough

1. In a medium bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes and use your fingers to mix until the pieces resemble uneven flakes and peas.
3. Make a small well in the mixture and pour in the cold buttermilk. Mix with a fork until the flour is moistened and it becomes a shaggy dough.
4. Turn the mixture onto a lightly floured surface. Gently knead just until it comes together.
5. Divide into two disks, wrap individually, and refrigerate for at least 1 hour. (You’ll only use one; freeze the other for later.)

2. Roll Out the Crust

1. On a floured surface, roll one dough disk into about a 13-inch circle. Move the dough as you roll to prevent sticking — perfection isn’t required here!
2. Lift and center the dough into a 9-inch deep pie plate. Press gently into place. Chill in the fridge while you make the filling.

3. Make the Pumpkin Filling

1. Place a rack in the center of the oven and preheat to 400°F (200°C).
2. In a medium saucepan, combine the pumpkin puree, both sugars, and all the spices including salt.
3. Cook over medium heat, stirring occasionally, until the mixture becomes fragrant and begins to bubble — about 5–7 minutes.
4. Transfer to a bowl and let cool slightly. Stir in the heavy cream, then whisk in the beaten eggs and vanilla until smooth.

4. Bake the Pie

1. Pour the pumpkin batter into the chilled crust.
2. Bake at 400°F for 15 minutes.
3. Reduce the oven temperature to 350°F (175°C) and continue baking until the center is set and doesn’t jiggle — about 35–45 minutes.
4. Let the pie cool completely. For best texture, refrigerate overnight so the custard fully sets.

5. Prepare the Chocolate Whipped Cream

1. In a medium bowl whisk 1/2 cup of heavy cream with the cocoa powder, powdered sugar, and salt until smooth.
2. Add the remaining 1 cup of cold cream and whip with a mixer until soft peaks form.
3. Spoon or dollop over the chilled pie. Sprinkle with chocolate shavings or sprinkles. Chill until serving.

💡 Pro Tips

• Keep everything cold: Cold butter and cream help make a flakier crust and a better-textured whipped cream.
• Don’t overwork the dough: Handle the crust as little as possible — overworking can make it tough.
• Spice balance: The blend of cinnamon, ginger, nutmeg, and warm spices gives classic flavor — but you can adjust to your taste.
• Look for set edges: The pie is done when the center is just set and not overly wobbly — carryover heat will finish it.

🥶 Make-Ahead & Storage

• Bake in advance: You can bake the pie up to one day ahead and chill overnight before adding the whipped topping.
• Whipped cream timing: For the freshest, lightest texture, make the chocolate whipped cream just before serving.
• Storage: Cover the pie and keep refrigerated up to 3–4 days. Leftovers are delicious cold!
• Freeze option: The unfilled crust dough, wrapped tightly, can be frozen up to 3 months.

🍽️ Serving Suggestions

This Classic Pumpkin Pie with Chocolate Whip is a show-stopping dessert for fall and winter celebrations. Serve it slightly chilled or at room temperature for the best texture and flavor. For extra indulgence, add a drizzle of warm chocolate sauce, caramel, or maple syrup just before serving.

Perfect for Thanksgiving, Christmas, Friendsgiving, and autumn dinner parties, this pie pairs beautifully with a cup of coffee, chai latte, or spiced tea. Garnish with extra chocolate shavings, a dusting of cocoa powder, or crushed pecans for an elegant seasonal touch.

🥗 Health & Nutrition Notes

Pumpkin is naturally rich in fiber, vitamin A, and antioxidants, making this dessert more nourishing than many traditional pies. Using real pumpkin purée adds nutrients while keeping the filling creamy and satisfying.

To lighten the recipe, you can:

• Use dark chocolate for the whipped topping (higher antioxidants)
• Reduce added sugar slightly without affecting flavor
• Serve smaller slices, as this pie is rich and filling

While still an indulgent treat, this pumpkin pie offers a comforting balance of flavor and nutrition when enjoyed in moderation.

Note: For more informations on nutrition, visit the website: nutrition.gov or MyPlate.gov | U.S. Department of Agriculture

❓ FAQs

Can I make this pumpkin pie ahead of time?

Yes! This pie can be made 1–2 days in advance. Store it covered in the refrigerator and add the chocolate whip topping shortly before serving for the best texture.

Can I freeze pumpkin pie?

Yes, the Pumpkin Pie with Chocolate Whip (without the chocolate whip) freezes well for up to 2 months. Thaw overnight in the refrigerator and top with fresh chocolate whipped cream before serving.

Can I use canned pumpkin?

Absolutely. Use 100% pure pumpkin purée, not pumpkin pie filling, for the best results.

What can I substitute for chocolate whip?

Classic whipped cream, cinnamon whipped cream, or maple whipped cream all work beautifully if you prefer a non-chocolate topping.

Before You Go Enjoying Pumpkin Pie with Chocolate Whip

If you enjoyed this Chocolate Christmas Candy recipe, explore other holiday treats on the site. Follow along on Pinterest at https://www.pinterest.com/smart_s4/ for daily inspiration. Share your candy photos and results with friends. Cooking feels better when everyone joins in.