Hazelnut Chocolate Pumpkin Pie

Ever feel like pumpkin pie is missing that wow factor at your dessert table? Hazelnut Chocolate Pumpkin Pie takes classic fall flavor up a notch by swirling earthy pumpkin with velvety chocolate and roasted hazelnut crunch all inside a flaky crust.

At dishfoody.com, my mission is to reinvent familiar comfort desserts into new family traditions, and this pie is one I’ve refined for rich taste and simple steps.

In this guide, you’ll learn what makes this recipe a standout, how to pick the best baking ingredients, step-by-step instructions, expert-level tips, creative twists, ideal pairings, and answers to all your pumpkin dessert questions.

Why This Hazelnut Chocolate Pumpkin Pie Recipe Works

• Uses affordable, easy-to-find canned pumpkin, chocolate chips, and hazelnuts for maximum convenience and flavor.
• Preps and bakes with little fuss layer, swirl, bake, and enjoy!
• Perfect for weeknight family treats or an elegant holiday dessert.

Choosing the Right Ingredients for Hazelnut Chocolate Pumpkin Pie

Best Ingredients for This Recipe

Opt for pure pumpkin puree and dark or semi-sweet chocolate chips for the richest flavor contrast. Toasted hazelnuts add both texture and deep nuttiness.

Buying Tips

Look for unsweetened pumpkin purée (not pie filling), quality chocolate chips, and whole hazelnuts that smell fresh and slightly sweet.

Substitutions

Almonds or pecans can replace hazelnuts; milk chocolate works for a milder slice. Use gluten-free crust if needed.

Ingredients & Prep for Hazelnut Chocolate Pumpkin Pie

Prep Essentials

Pre-bake a crust (store-bought or homemade) for a flaky, crisp foundation. Roughly chop and toast hazelnuts for the ultimate aroma and crunch.

Filling ‘Beams’

Pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg, ginger, melted chocolate chips, and finely chopped hazelnuts.

Pantry Staples

Pre-made pie crust, eggs, brown sugar, vanilla extract, spices, chocolate chips, hazelnuts.

Step-by-Step Cooking Instructions for Hazelnut Chocolate Pumpkin Pie

Pre-Cooking Prep for Hazelnut Chocolate Pumpkin Pie

Preheat oven to 350°F (175°C). Blind bake your crust for 10 minutes and let cool while prepping filling.

Cooking Method for Hazelnut Chocolate Pumpkin Pie

Mix pumpkin purée, eggs, brown sugar, vanilla, and all spices until smooth. Melt chocolate chips gently and swirl into the pumpkin mixture. Pour into crust, sprinkle on hazelnuts, and bake 40–45 minutes until just set in the center.

Doneness Check for Hazelnut Chocolate Pumpkin Pie

The pie should jiggle slightly in the middle but not be runny; a knife in the center comes out nearly clean.

Resting for Hazelnut Chocolate Pumpkin Pie

Cool at least 2 hours before slicing this makes for tidy wedges and fuller flavor.

Pro Tips for Perfect Hazelnut Chocolate Pumpkin Pie

Avoiding a Soggy Bottom

Always blind-bake your crust and let it cool before pouring in the filling.

Tool Recommendations

A silicone spatula for smooth mixing, a pie shield or foil to protect crust edges, and a sharp chef’s knife for perfect slices.

Storage & Reheating

Store leftover pie covered in the fridge up to 3 days. Serve at room temperature or slightly warmed.

Flavor Variations for Hazelnut Chocolate Pumpkin Pie

Spicy Twist

Add a pinch of cayenne or use Mexican chocolate for a subtle kick.

Keto/Paleo

Swap in almond flour crust, stevia, and use high-cocoa dark chocolate.

Global Flavors

Try a touch of cardamom or orange zest for a warmer, more exotic note.

Serving Suggestions for Hazelnut Chocolate Pumpkin Pie

Garnish with whipped cream, chocolate curls, or extra toasted hazelnuts. Pairs beautifully with hot coffee, chai, or herbal tea.

FAQs for Hazelnut Chocolate Pumpkin Pie

Can I use homemade pumpkin puree?
Yes, just drain well for best texture.

How do I fix a cracked top?
Cover cracks with whipped cream or chocolate drizzle it’ll still taste amazing.

Is this recipe safe for kids and pregnant women?
Absolutely no alcohol or questionable ingredients.

Conclusion

Give your dessert table a makeover with this Hazelnut Chocolate Pumpkin Pie! Thousands of bakers at dishfoody.com have made it a new favorite. Make memories with each slice and for your next adventure, check out our Texas Chocolate Pecan Pie!

Hazelnut Chocolate Pumpkin Pie

Print Recipe

Creamy pumpkin pie infused with rich chocolate and toasted hazelnuts a cozy twist on the classic fall dessert perfect for holidays or special gatherings.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hr 5 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 unbaked 9-inch pie crust
• 1 cup pumpkin purée
• 3/4 cup semi-sweet chocolate chips, melted
• 1/2 cup finely chopped toasted hazelnuts
• 3/4 cup brown sugar
• 3/4 cup evaporated milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• Whipped cream and extra hazelnuts for topping

Instructions

• 1. Preheat oven to 350°F (175°C).
• 2. In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt until smooth.
• 3. Stir in melted chocolate and half of the chopped hazelnuts.
• 4. Pour the filling into the unbaked pie crust and smooth the top.
• 5. Bake for 45–50 minutes or until the center is just set.
• 6. Let the pie cool completely on a wire rack.
• 7. Top with whipped cream and the remaining toasted hazelnuts before serving.

Notes

• For extra flavor, drizzle melted chocolate over the cooled pie.
• You can substitute hazelnuts with pecans or walnuts if preferred.
• Best served chilled or at room temperature.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 28g
• Sodium: 190mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 75mg

Keywords: Hazelnut Chocolate Pumpkin Pie, fall dessert, Thanksgiving pie, chocolate pumpkin recipe