Chocolate Pumpkin Pie


  • 1 Tenderflake® Regular Pie Shell
  • 2 Eggs
  • 1 cup (250ml) of canned pumpkin
  • 1/2 cup (125ml) white sugar
  • 1/4 tsp (1ml) salt
  • 3/4 tsp (4ml) cinnamon
  • 1/4 tsp (1ml) ginger
  • 1/4 tsp (1ml) cloves
  • 1/4 tsp (1ml) nutmeg
  • 1/4 cup (59ml) 35% whipping cream
  • ½ cup (125ml) chocolate chips
Maple Whipped Cream
  • 1/3 cup (78ml) 35% whipping cream
  • 2 Tbsp. (30ml) maple syrup


1. Thaw pastry according to package directions.

2. Preheat oven to 350°F.

3. Place the canned pumpkin in a bowl and beat the eggs in with a whisk. Mix in the sugar, salt, spices and whipping cream until well combined.

4. Melt chocolate chips in the microwave in a small bowl in 10 second intervals until smooth. Remove ½ cup of the pumpkin filling and blend into the chocolate.

5. Fill the pie shells 1/3 of the way full with the pumpkin filling. Drizzle in the chocolate pumpkin filling and swirl the mixture with the tip of a knife.

6. Bake for 25 minutes or until crust is golden.

7. Using an electric mixer whip the 35% whipping cream and maple syrup together until soft peaks form. Top pie with whipped cream just before serving.


Serves: 6
Prep Time: 15 Min
Cook Time: 25 Min

Total Time: 40 Min