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Chocolate Toffee Chip Pumpkin Pie

This rich and delicious Chocolate Toffee Chip Pumpkin Pie is for those who like to shake things up a bit. It’s a terrific way to enjoy pumpkin in the fall, be at the holidays, or as a seasonal pumpkin treat to enjoy with a cup of tea or coffee.

Chocolate Toffee Chip Pumpkin Pie

Chocolate Toffee Chip Pumpkin Pie

If you’re looking for more ways to enjoy pumpkin pie, the addition of chocolate and toffee is certain to do the trick. Coming up with new pie variations is part of the fun of baking at this time of year. Personally, I enjoy traditional pumpkin pie but, have noted some complaints regarding texture issues and that it can be a little boring. Always wanting to honor age old tradition, I do serve classic pumpkin pie with a few updates. It’s a fabulous time to use your imagination to mix things up by keeping the flavors we all love, and adding in a little “sumthin sumthin” to breathe new life into it. This chocolate toffee chip pie does just that, and it uses some of our favorite sweet indulgences.

Chocolate Toffee Chip Pumpkin Pie

How to Make the BEST Chocolate Toffee Chip Pumpkin Pie Recipe

  • Ingredients you’ll need to make homemade Chocolate Toffee Chip Pumpkin Pie: One 10 inch chocolate premade graham cracker crust (Larger than standard crust), instant vanilla pudding, heavy cream, sweetened condensed milk, pureed pumpkin, large eggs, pumpkin pie spice, vanilla, salt, semi-sweet chocolate chips, toffee bits.
  • To make the Chocolate Ganache: Heavy cream, semi-sweet chocolate chips, ground cinnamon
  • Garnish: One 8 ounce frozen whipped topping thawed or fresh sweetened whipped cream.
  • This filling for this pumpkin pie comes together easily and using a prepared chocolate pie crust makes things even easier. Please note: This pie crust is larger than a classic graham cracker crust.
  • The decadent chocolate ganache requires only three ingredients to create. You can use milk chocolate chips or dark chocolate chips.
  • The custard filling makes enough for two pies. If you only need one pie, make mini pies in a cupcake pan with the remaining filling or bake it in ramekins like a custard for two desserts to serve.
  • I recommend allowing this pie to cool to room temperature then spread the top with the warm ganache, Slice and serve while the chocolate is soft and gooey.
  • Store this Chocolate Toffee Chip Pumpkin Pie chilled in the refrigerator for up to 5 days.
Chocolate Toffee Chip Pumpkin Pie

More Pumpkin Recipes to Make

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Helpful Kitchen Items:

Chocolate Toffee Chip Pumpkin Pie

Prep Time10 minutes
Cook Time50 minutes
Cooling time4 hours
Total Time5 hours
Course: Dessert, Pie
Cuisine: American
Keyword: chocolate-toffee-pie-pumpkin-pie
Servings: 8 pieces
Calories: 803kcal
Author: Melissa Sperka


  • 1 10 inch prepared plain or chocolate premade graham cracker crust (Larger than standard crust)
  • 1 3.4 oz box instant vanilla pudding
  • 1 cup heavy cream
  • 1 14 oz can sweetened condensed milk
  • 1 15 oz can pureed pumpkin
  • 3 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp pure vanilla
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup toffee bits
  • Ganache:
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 tsp ground cinnamon
  • 1 8 oz frozen whipped topping thawed for serving (optional)


  • Preheat the oven to 350°F. Place pie crust on a baking sheet. Set aside.
  • To make the Filling: In a large mixing bowl, using an electric mixer, whip together pudding mix, heavy cream and sweetened condensed milk for 2 minutes or until it begins to thicken.
  • Add pumpkin, eggs, pumpkin pie spice, vanilla and salt. Whip together for another 1-2 minutes until fully combined.
  • Sprinkle chocolate chips and toffee bits into the bottom of the pie crust. Pour filling over the chips
  • Bake for 30 minutes at 350°F, then increase the oven temperature to 375°F degrees. Continue to bake another 20 minutes or until the center is set when gently shaken.
  • Remove from the oven and cool completely on a cooling rack.
  • To make the Ganache: Melt 1/2 cup of chocolate chips together with 1/2 cup of heavy cream in the microwave until the chocolate is completely melted. Repeat in 20 second increments, stopping to stir each time.
  • Add 1/2 teaspoon of ground cinnamon, stirring until smooth.
  • Frost the top of pie with ganache. Let stand at room temperature until set, or chill. Serve with a dollop of whipped cream. Serve leftovers chilled.


  • The custard filling makes enough for two pies.
  • My favorite way to serve this pie, is to allow the pie to cool to room temperature, spread the top with the warm ganache, and then serve it while the chocolate is soft and gooey…yum!


Serving: 1serving | Calories: 803kcal | Carbohydrates: 69g | Protein: 10g | Fat: 49g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 533mg | Potassium: 199mg | Fiber: 2g | Sugar: 39g | Vitamin A: 960IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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