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Dessert Recipes

Chocolate Pumpkin Pie

A crust made of cookie crumbs topped with chocolate chips is simple to make — and adds a chocolaty goodness your whole gang will love.

Serving Size:


Active Time:

25 min.

Total Time:

2 hrs.


  • 2 cups yellow-sandwich cookie crumbs (about 28 cookies) 
  • 4 Tbs. butter, melted
  • 1 cup chocolate chips 
  • 1¼ cups sugar, divided
  • 2 tsp. pumpkin pie spice 
  • 1 can (15.5 oz.) pumpkin puree 
  • 2 eggs, at room temp.
  • 1 can (12 oz.) evaporated milk 
  • 4 egg whites, at room temp.
  • ¼ tsp. cream of tartar


  1. Heat oven to 350°F. In bowl, combine cookie crumbs and butter; press into 9″ pie plate. Bake 12 min., sprinkling with chocolate chips after 10 min. Remove from oven. Spread chocolate over crust. Let cool.
  2. In bowl, blend ¾ cup sugar, pumpkin pie spice and ½ tsp. salt. Whisk in pumpkin puree, eggs and milk until blended; pour into prepared crust. Bake 50 min. or until set.
  3. Meanwhile, in heat-proof mixer bowl, combine egg whites, cream of tartar and remaining sugar; place over simmering pot of water. Stir just until sugar dissolves. Remove from heat. With mixer on medium-high, beat until stiff peaks form; spread over hot pie. Bake 15 min. or until golden. Let cool.

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