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
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 pumpkin 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 pumpkin pie does just that, and it uses some of our favorite sweet indulgences. Another fun way to enjoy pumpkin pie is this recipe for Creamy Pumpkin Pie Bars from Family Fresh Meals.
The Dreamy Custard Filling is Irresistible
This filling for this pumpkin pie comes together with ease, and using a prepared chocolate pie crust makes things even easier. It's topped with a decadent chocolate ganache that requires only three ingredients to create. It's a fun way to remake a classic for the adventurous pumpkin pie eaters at your soiree. 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!
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Helpful Kitchen Items:
Chocolate Toffee Chip Pumpkin Pie
Servings: 8 pieces
Calories: 803kcal
Ingredients
- 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 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup toffee bits
- Ganache:
- ½ cup heavy cream
- ½ cup semi-sweet chocolate chips
- ½ teaspoon ground cinnamon
- 1 8 oz frozen whipped topping thawed
Instructions
- Preheat the oven to 350°F. Place pie rust on a baking sheet. Set aside.
- 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.
- Cool completely on a cooling rack.
- To make the ganache: Melt ½ cup of chocolate chips together with ½ cup of heavy cream in the microwave until the chocolate is completely melted. Repeat in 20 second increments, stopping to stir each time.
- Add ½ teaspoon of ground cinnamon, stirring until smooth.
- Frost the top of the pie. Let sit at room temperature until set, or chill. Serve with a dollop of whipped cream. Serve leftovers chilled.
Notes
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!
Nutrition
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
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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