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    Home > Easy Dessert Recipes

    Published: Nov 4, 2013 · Modified: Nov 19, 2019 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 42 Comments

    Best Pumpkin Pie with Pecan Chocolate Topping


    Jump to Recipe ↓

    The best pumpkin pie with a gooey chocolate pecan topping. It's like having 3 pies in one.

     

    Best Pumpkin Pie with Pecan-Chocolate Topping with a slicer and nuts

    The Best Pumpkin Pie with Gooey Pecan-Chocolate Topping  is what is on our menu today... Happy?! I sure am...

    Instead of simply making  the traditional pumpkin pie, I  added a chocolate pecan topping that is to die for! It's almost like having 3 pies in 1! 😉

    Why couldn't this be a simple pumpkin pie or perhaps a pecan pie? Since there are so pie recipes everywhere, why not combine them all together and make something different?!

    I like different and rich treats! So if you are gonna bother to make something, make it the best you can, or don't make it at all... getting some rest would be a better option. 🙂

    I wanted to give you the best pumpkin ever with added bonuses. So here you have it a 3-in-1-pie!

    Pumpkin Pie partially sliced with nuts on the background

    So the perfect pumpkin pie with gooey pecan-chocolate topping it is...

    A slice of best Pumpkin Pie  with fork on teh side

    HAPPY THANKSGIVING!

    HOW TO MAKE THE BEST PUMPKIN PIE WITH PECAN CHOCOLATE TOPPING

    Preheat oven to 350 degrees F (about 177 degrees C).

    Using a fork, prick bottom of the thawed, plated pie and then line all of the pie crust on top with parchment paper, letting ends extend over edges. Fill with pie weights.

    Bake until lightly golden (approximately 15 minutes). Carefully remove pie weights and parchment paper. Let cool completely.

    In a large bowl, whisk together pumpkin puree, brown sugar, lightly beaten eggs, melted butter, corn syrup or molasses, flour, vanilla, salt, the spice, and sweetened condensed milk.

    (SEE THE REST OF TEH RECIPE BELOW)

     

    OTHER PIE RECIPES:

    • Sweet Potato Pie (from legendary Chef Leah Chase)
    • Texas Pecan Pie
    • Coconut Pumpkin Pie
    • Ruby Apple Pie
    A plate with a slice of pie
    Print SAVE Saved Recipe! Pin
    4.93 from 13 votes

    The Best Pumpkin Pie with Gooey Pecan Chocolate Topping

    The best pumpkin pie with a gooey chocolate pecan topping. It's like having 3 pies in one.
    Course:Dessert
    Cuisine:American
    Keywords:best pumpkin pie, best pumpkin pie recipe, easy pecan pie recipe, perfect pumpkin pie, simple pumpkin pie
    Prep Time 15 minutes
    Cook Time 1 hour 5 minutes
    Total Time 1 hour 20 minutes
    Servings 8 slices
    Calories597 kcal
    Author Denise Browning
    Cost $ 1 per slice

    Equipment

    • oven

    Ingredients

    • For the Pie:
    • 1 pie shell thawed or make a homemade dough, 9-inch
    • 2 cups of canned pumpkin puree
    • ⅓ cup firmly packed light brown sugar
    • 2 large eggs at room temperature and lightly beaten
    • 2 tablespoons unsalted butter melted
    • 2 tablespoons dark corn syrup or unsulfured molasses
    • 3 tablespoons all-purpose flour
    • 1 teaspoon pure vanilla extract
    • ¾ teaspoon salt
    • 1 tablespoon pumpkin pie spice**
    • ½ cup sweetened condensed milk
    • For the Gooey Pecan-Chocolate Topping:
    • ¾ cup firmly packed light brown sugar
    • 3 tablespoons unsalted butter
    • 2 tablespoons dark corn syrup or unsulfured molasses
    • 5 tablespoon heavy cream divided
    • 1 teaspoon pure vanilla extract
    • 1 cup toasted pecans roughly chopped
    • ⅛ teaspoon salt
    • ½ cup dark or semi-sweet chocolate chips melted according to the package instructions

    Instructions

    • Preheat oven to 350 degrees F (about 177 degrees C).
    • Using a fork, prick bottom of the thawed, plated pie and then line all of the pie crust on top with parchment paper, letting ends extend over edges. Fill with pie weights.
    • Bake until lightly golden (approximately 15 minutes). Carefully remove pie weights and parchment paper. Let cool completely.
    • In a large bowl, whisk together pumpkin puree, brown sugar, lightly beaten eggs, melted butter, corn syrup or molasses, flour, vanilla, salt, pumpkin pie spice, and sweetened condensed milk.
    • Pour mixture into cooled pie crust and cover pie loosely with aluminum foil to prevent excess browning of crust. Bake for 30-40 minutes or just until center is set. Let cool on a wire rack. Meanwhile, make the topping.
    • To make the Gooey Pecan-Chocolate Topping: In a small saucepan, heat brown sugar, butter, and corn syrup or molasses over medium heat, stirring until sugar dissolves and mixture just starts to boil. Add 1 tablespoon of heavy cream and vanilla, stirring constantly until incorporated.
    • Stir in the chopped pecans and salt and bring mixture to a boil, stirring constantly. Remove from heat and pour hot gooey pecan topping over the pumpkin pie layer, spreading gently to cover edges of the pumpkin pie. Refrigerate pumpkin pie for at least 8 hours.
    • Right before serving the best pumpkin pie with gooey pecan topping, melt the chocolate with 4 tablespoons of heavy cream and stir well until combined. Then, drizzle the warm chocolate sauce on top of the pumpkin pie and enjoy!

    Recipe Notes

    • This recipe was adapted from Sweet Potato Pie with Gooey Pecan Topping from Taste of the South Magazine (Sept./Oct. 2013 issue).
    • STORE leftovers in a clean airtight container in the fridge for up to 3 days. 

    Nutrition

    Calories: 597kcal | Carbohydrates: 75g | Protein: 8g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 427mg | Potassium: 406mg | Fiber: 4g | Sugar: 54g | Vitamin A: 10006IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 3mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

     

     

     

     

     

    « Egg Stuffed Meatloaf (Bolo de Carne Alemão)
    Creamy Chicken Stew in a Pumpkin (Frango na Moranga) »

    Filed Under: American Recipes, Easy And Delish, Easy Dessert Recipes, Thanksgiving Tagged With: Chocolate, Fall

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    Reader Interactions

    Comments

    1. The Café Sucre Farine says

      November 04, 2013 at 7:49 am

      Oh my goodness, this is a wonderful combination Denise, love the idea of combining the two pies into one amazing dessert! Pinning!

      Reply
      • Denise Browning says

        November 04, 2013 at 8:32 am

        Thanks a lot for both stopping by and sharing it, Chris!

        Reply
    2. Francesca says

      November 04, 2013 at 1:16 pm

      5 stars
      This looks so deliciously decadent... drool!

      Reply
      • Denise Browning says

        November 04, 2013 at 4:02 pm

        Thanks a lot for both stopping by and rating this recipe, Francesca! I do appreciate...

        Reply
    3. Ash-foodfashionparty says

      November 04, 2013 at 2:21 pm

      That is a delicious looking pie. The name is so apt, the name itself is making me crave for it badly. You've created a crazy good dessert my dear. I am sure your family must be enjoying it. HUGS.

      Reply
      • Denise Browning says

        November 04, 2013 at 4:03 pm

        Thanks, friend! This is a great pie...

        Reply
    4. Liz says

      November 04, 2013 at 6:31 pm

      Whoa, I'd love this on my Thanksgiving table, Denise! It looks marvelous!

      Reply
      • Denise Browning says

        November 05, 2013 at 8:33 am

        Thanks, Liz!

        Reply
    5. Anne@FromMySweetHeart says

      November 04, 2013 at 8:27 pm

      Oh Denise.....how absolutely luscious! What an outstanding combination of flavors. That gooey chocolatey pecan topping look pretty amazing and I can imagine a dozen different uses for it, too! Really good stuff! : )

      Reply
      • Denise Browning says

        November 05, 2013 at 8:31 am

        Thanks a lot, Anne! I am happy with your visit.

        Reply
    6. Sugar et al says

      November 04, 2013 at 7:34 pm

      5 stars
      Wow! I need to eat this..now! I have never seen a more gorgeous pumpkin pie. What a clever idea of adding pecans and chocolate to this pie. Stunning!

      Reply
      • Denise Browning says

        November 05, 2013 at 8:33 am

        I love you, Sonali! Thanks a lot.

        Reply
    7. Julia | JuliasAlbum.com says

      November 04, 2013 at 8:10 pm

      Denise, this pie looks gorgeous! Combining pumpkin with condensed milk as a filling, and then topping with pecans and chocolate sounds like the best pumpkin pie ever! And love the drizzles on the plate by a professional chef that you are! 🙂

      Reply
      • Denise Browning says

        November 05, 2013 at 8:32 am

        You are always so sweet, Julia! Actually, I made the pie presentation as simple as possible...

        Reply
    8. Coffee and Crumpets says

      November 04, 2013 at 9:09 pm

      Very decadent indeed! Love the idea of two pies together, especially for Thanksgiving when you are so busy. Two desserts in one!

      Nazneen

      Reply
      • Denise Browning says

        November 05, 2013 at 8:31 am

        Thanks, Nazneen! Saving time on a busy occasion such as Thanksgiving is the idea.

        Reply
    9. Mi Vida en un Dulce says

      November 04, 2013 at 9:30 pm

      Para chuparse los dedos

      Reply
      • Denise Browning says

        November 05, 2013 at 8:28 am

        Muchas gracias, Nydia querida!

        Reply
    10. Beth says

      November 05, 2013 at 7:17 am

      Sounds like a wonderful combination!

      Reply
      • Denise Browning says

        November 05, 2013 at 8:28 am

        Thanks, Beth! I am glad to have you visiting us again.

        Reply
    11. Needful Things says

      November 05, 2013 at 8:20 am

      I love pecan and chocolate pie but have never thought of adding pumpkin to the mix. Looks luscious and gorgeous!

      Reply
      • Denise Browning says

        November 05, 2013 at 8:24 am

        Thanks a lot! It was a great pie...

        Reply
    12. Abbe@This is How I Cook says

      November 05, 2013 at 11:31 am

      I don't know what to say. My mouth is watering to much. This looks so good!

      Reply
      • Denise Browning says

        November 05, 2013 at 2:09 pm

        LOL...You said it all. Thanks, Abbe!

        Reply
    13. Deb says

      November 05, 2013 at 12:09 pm

      I'm ready to pour the "Gooey Pecan Chocolate Topping" over my morning toast! What an irresistible way to celebrate Pumpkin Pie!

      Reply
      • Denise Browning says

        November 05, 2013 at 2:09 pm

        Yay! It is do good to hear that, Deb!

        Reply
    14. Kiran @ KiranTarun.com says

      November 05, 2013 at 9:23 pm

      Divine! I just baked some tartlets and can't wait to shoot it tomorrow 🙂

      Reply
      • Denise Browning says

        November 06, 2013 at 7:00 am

        Thanks, Kiran! I am sure that you will do a great job as always!

        Reply
    15. cquek says

      November 06, 2013 at 7:03 am

      Yum, perfect for summer!

      Reply
    16. john@kitchenriffs says

      November 06, 2013 at 1:41 pm

      Wow, two desserts in one! What a great pie. This is so creative, and looks totally delish. Thanks for this.

      Reply
      • Denise Browning says

        November 06, 2013 at 2:38 pm

        Thank you, John! Enjoy!

        Reply
    17. Denise Browning says

      November 08, 2013 at 7:14 am

      What a great surprise, Little Cooking Tips!!! I love you guys. It's so good to have you here visiting FBTY. Thanks a lot and enjoy the pie!

      Reply
    18. Sowmya says

      November 09, 2013 at 1:58 am

      5 stars
      Wow, these sound heavenly and perfect for a celebration.

      Reply
      • Denise Browning says

        November 09, 2013 at 7:44 am

        Thanks, Sowmya!!!!! Wishing you a happy Thanksgiving!!!

        Reply
    19. Abbe @ Abbe's Cooking Antics says

      November 09, 2013 at 6:56 am

      5 stars
      OhMyGod I missed this one, Denise!!! How could I miss this recipe? I just want to drop my face in it... the gooey pecan chocolate topping is actually making me drool. Truly! I'm off out shopping to buy some pecans, just as soon as I can tear myself away from the photographs 😉 x

      Reply
      • Denise Browning says

        November 09, 2013 at 7:43 am

        Yay! I am so glad that you're visiting me here again, Abbe! I hope you make this pie in a near future. You won't regret...xx

        Reply
    20. Cindys Recipes and Writings says

      November 09, 2013 at 7:00 pm

      Gooey chocolate, crunchy nuts and pumpkin in one pie. Wow!

      Reply
      • Denise Browning says

        November 09, 2013 at 9:01 pm

        Hi, Cindy! Welcome to FBTY. I hope you enjoy this pie.

        Reply
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