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
- 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
The Café Sucre Farine says
Oh my goodness, this is a wonderful combination Denise, love the idea of combining the two pies into one amazing dessert! Pinning!
Denise Browning says
Thanks a lot for both stopping by and sharing it, Chris!
Francesca says
This looks so deliciously decadent… drool!
Denise Browning says
Thanks a lot for both stopping by and rating this recipe, Francesca! I do appreciate…
Ash-foodfashionparty says
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.
Denise Browning says
Thanks, friend! This is a great pie…
Liz says
Whoa, I’d love this on my Thanksgiving table, Denise! It looks marvelous!
Denise Browning says
Thanks, Liz!
Anne@FromMySweetHeart says
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! : )
Denise Browning says
Thanks a lot, Anne! I am happy with your visit.
Sugar et al says
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!
Denise Browning says
I love you, Sonali! Thanks a lot.
Julia | JuliasAlbum.com says
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! 🙂
Denise Browning says
You are always so sweet, Julia! Actually, I made the pie presentation as simple as possible…
Coffee and Crumpets says
Very decadent indeed! Love the idea of two pies together, especially for Thanksgiving when you are so busy. Two desserts in one!
Nazneen
Denise Browning says
Thanks, Nazneen! Saving time on a busy occasion such as Thanksgiving is the idea.
Mi Vida en un Dulce says
Para chuparse los dedos
Denise Browning says
Muchas gracias, Nydia querida!
Beth says
Sounds like a wonderful combination!
Denise Browning says
Thanks, Beth! I am glad to have you visiting us again.
Needful Things says
I love pecan and chocolate pie but have never thought of adding pumpkin to the mix. Looks luscious and gorgeous!
Denise Browning says
Thanks a lot! It was a great pie…
Abbe@This is How I Cook says
I don’t know what to say. My mouth is watering to much. This looks so good!
Denise Browning says
LOL…You said it all. Thanks, Abbe!
Deb says
I’m ready to pour the “Gooey Pecan Chocolate Topping” over my morning toast! What an irresistible way to celebrate Pumpkin Pie!
Denise Browning says
Yay! It is do good to hear that, Deb!
Kiran @ KiranTarun.com says
Divine! I just baked some tartlets and can’t wait to shoot it tomorrow 🙂
Denise Browning says
Thanks, Kiran! I am sure that you will do a great job as always!
cquek says
Yum, perfect for summer!
john@kitchenriffs says
Wow, two desserts in one! What a great pie. This is so creative, and looks totally delish. Thanks for this.
Denise Browning says
Thank you, John! Enjoy!
Denise Browning says
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!
Sowmya says
Wow, these sound heavenly and perfect for a celebration.
Denise Browning says
Thanks, Sowmya!!!!! Wishing you a happy Thanksgiving!!!
Abbe @ Abbe's Cooking Antics says
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
Denise Browning says
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
Cindys Recipes and Writings says
Gooey chocolate, crunchy nuts and pumpkin in one pie. Wow!
Denise Browning says
Hi, Cindy! Welcome to FBTY. I hope you enjoy this pie.
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… 🙂
Raymund says
That gooey topping is what got me on this one, just look at that beauty.
Denise Browning says
Thanks, Raymund! 🙂