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Best Pumpkin Pie with Pecan Chocolate Topping

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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:

A plate with a slice of pie
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5 from 5 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
  • 1/3 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
  • 3/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice**
  • 1/2 cup sweetened condensed milk
  • For the Gooey Pecan-Chocolate Topping:
  • 3/4 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
  • 1/8 teaspoon salt
  • 1/2 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
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Comments

  5. Anne@FromMySweetHeart

    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

  7. Julia | JuliasAlbum.com

    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

  19. Abbe @ Abbe's Cooking Antics

    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

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