The best pumpkin pie with a gooey chocolate pecan topping. It's like having 3 pies in one.
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!
So the perfect pumpkin pie with gooey pecan-chocolate topping it is...
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
The Best Pumpkin Pie with Gooey Pecan Chocolate Topping
Equipment
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
** 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.
Raymund says
That gooey topping is what got me on this one, just look at that beauty.
Denise Browning says
Thanks, Raymund! 🙂
Nami | Just One Cookbook says
Whoa!!! That gooey pecan topping! I just drooled big time...If you leave me with this pie, you'd see half of pie gone easily! What a great pumpkin pie, Denise!
Denise Browning says
Thanks, Nami! This was one delicious pie... 🙂