Chocolate Chip Pumpkin Pie Bars
With these creamy chocolate chip pumpkin pie bars with a graham cracker crust, you can make your pumpkin pie portable and easy to share with friends and family. The perfect appetizer for holiday gatherings and potlucks, and because they freeze nicely, you can even prepare them ahead of time! It is possible that this content contains affiliate links. As an Amazon Associate, I receive a small commission on eligible purchases. Click here to learn more. Recall how I shared those pumpkin chocolate chip cookie bars with you a few weeks back, right?
Well, somewhere along the line, I felt so dissatisfied with the cookie bars that I veered off into the realm of pie bars.
And do you know what else?
As a result, I chose to keep them.
Yes, as well.
After all, mynutella swirled pumpkin pie is very delectable.
Pumpkin Pie Bars with Evaporated Milk
We’re using evaporated milk to make these chocolate chip pumpkin pie bars extra creamy, which will make them taste even better. What is the advantage of evaporated milk over ordinary milk? Alternatively, if we want a richer, creamier texture, we might just use heavy cream. Friends, the solution to this question may be found, as is always the case, in my favorite subject.kitchen chemistry. First and foremost, let’s discuss about evaporated milk and what it is precisely.
Evaporated milk is subjected to a vacuum procedure in order to remove around 60 percent of the water content from the product. This results in a super-concentrated milk solution that is abundant in nutrients and taste, as well as being exceptionally creamy. In order to prevent spoiling, this solution is heated to a high temperature, causing the milk sugars to caramelize and imparting the distinctive caramel-ish cooked taste. When preparing our pumpkin pie bars, why would we want to use evaporated milk — which has had 60 percent of the water removed — rather than just little heavy cream to get a creamy smoothness similar to that of ice cream?
Moreover, while canned pumpkin has already been drained, the liquid content is still fairly high.
The use of evaporated milk (or, in some cases, sweetened condensed milk) enhances taste and texture while reducing the amount of time required to boil out all of the extra water from the dish.
How to Make Chocolate Chip Pumpkin Pie Bars
These chocolate chip pumpkin pie bars with a graham cracker crust are what we’re preparing today. Traditionalists can use a regular pie crust (or even a shortbread crust!) to create their masterpiece. Because this is my food blog, graham cracker crust is my preferred choice, but.ahem. Also, the graham crackers and pumpkin pie spices work quite well together, despite the fact that we don’t typically see them together because pumpkin pies are typically baked in conventional pie crusts. Why, once more?
- I think it’s time to launch a pumpkin pie revolution.
- The crust comes together in a food processor (or you can use a rolling pin to smash the graham crackers by hand), then you add the sugar and melted butter and bake for 5 minutes while still in the food processor.
- Whisk together the eggs, brown sugar, granulated sugar, some spices, and salt until everything is completely incorporated and there are no sugar lumps.
- Last but not least, fold in the small chocolate chips.
- There is only one bowl.
- I prefer to make these pumpkin pie bars in a 9-inch square springform pan, which allows for simple removal of the edges once they have finished baking.
For those who don’t have a pie pan, line a 9-by-9-inch baking dish with aluminum foil, leaving the foil to hang over the side so that it may be used to pull the pie bars out of the pan once they’ve been allowed to cool completely.
How to Serve Chocolate Chip Pumpkin Pie Bars
These chocolate chip pumpkin pie bars are one of my favorites since they are ideal for all of the forthcoming holiday parties and activities. Halloween parties, Thanksgiving potlucks, and winter holiday gatherings are all popular options. The difference between them and a pie is that you can eat them with one hand and that they are easy to stack on top of each other. Keep the dish simple to ensure that it can be transported easily: sprinkle melted chocolate over the top. If you’re holding a Christmas party in your own house, serve them with a dollop of freshly whipped cream, just like I do in the photographs above and below.
Whether served refrigerated or at room temperature, pumpkin pie bars are a delightful dessert option.
How to Store Chocolate Chip Pumpkin Pie Bars
Because they’re excellent for all of the approaching holiday parties and gatherings, these chocolate chip pumpkin pie bars are one of my favorites to make. Winter holiday parties include Halloween parties, Thanksgiving potlucks, and other festive gatherings throughout the year. Unlike a pie, you can easily consume them with one hand and stack them on top of one another without a problem. Keep the dish simple so that it can be transported easily: sprinkle melted chocolate over the top of each portion.
A scoop of vanilla, chocolate, cinnamon, pumpkin, or any flavor of ice cream would be perfect for a dinner party with silverware, I believe.
Tips and Tricks for the Best Chocolate Chip Pumpkin Pie Bars
- Make sure you use pumpkin puree rather than pumpkin pie filling! A pumpkin puree recipe will only have one ingredient listed: pumpkin. Make sure to use evaporated milk rather than sweetened condensed milk. The cans appear to be identical — evaporated milk has a thinner, pourable consistency, but whole milk has a thicker, pourable consistency. Bake the crust in the oven without turning it on. Since the pumpkin pie filling is fairly moist, even 5 additional minutes at a high temperature will give the crust a good start in remaining crispy
- This helps to keep the crust from becoming soggy. Combine all of the ingredients in a food processor to make incredibly smooth pumpkin pie bars. This step is optional
- A whisk will suffice in this situation. However, if you want the smoothest pumpkin pie bars possible, pulse everything in a food processor until smooth. Take the temperature of your pumpkin pie bars to assess whether or not they are finished. Make no alterations to a knife that has been inserted one inch from the edge, or to the amount of jiggle. Just put your faith in science: When placed into the center of the pie, an instant-read thermometer should register 175 degrees Fahrenheit. Before cutting the pumpkin pie bars, make sure they have completely cooled. Refrigerate first and wipe the knife between each slice for even cleaner slices (as shown in the photo above, I sliced mine at room temperature and without wiping the knife)
- 6 tablespoons unsalted butter (melted)
- 1 1/2 cups graham cracker crumbs (about 12 full size sheets, finely crushed)
- 1/3 cup granulated sugar
For the pumpkin pie filling:
- 1 pumpkin puree (15-ounce can), 1 evaporated milk (12-ounce can), 1 cup miniature chocolate chips, 2 large eggs at room temperature, 1 tablespoon cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 1/4 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
- Preheat the oven to 425 degrees Fahrenheit. Spray a 9×9-inch springform pan with cooking spray or line a 9×9-inch baking pan with aluminum foil, allowing extra foil to hang over the edge of the pan, and spray the foil with cooking spray (optional). Crush the graham crackers into tiny crumbs in a food processor or with a rolling pin to make them easier to work with. Stir up the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press the mixture into the pan that has been prepared. Bake for 5 minutes in the preheated oven, then remove from the oven and leave aside to cool
- Using a paper towel, wipe the inside of the food processor and pour in all of the ingredients for the pumpkin pie filling (except from the chocolate chips), processing until completely smooth. Hand-fold in the chocolate chunks until they are well distributed. Alternatively, whisk together the eggs until smooth, then add in the brown sugar, granulated sugar, spices, and salt, whisking constantly until no clumps of sugar are left in the mixture. Add the pumpkin puree and evaporated milk, whisking constantly, until the mixture is smooth. Fold in the chocolate chips until well combined. In a pre-baked graham cracker crust, pour in the mixture
- Bake for 10 minutes at 425 °F, then reduce the temperature to 350 °F without opening the oven door and bake for an additional 35 to 40 minutes, or until the filling is set and an instant read thermometer inserted into the center of the filling registers 175 °F. Immediately transfer the pan to a cooling rack and allow to cool fully before slicing
- Puree the pie filling in a food processor or blender until it has the nicest texture possible. Wait until the pumpkin pie bars have completely cooled before cutting them into squares. The pumpkin pie bars can be kept in the refrigerator for up to 5 days after they have been made. Place a sheet of wax paper or parchment paper between each stack of pie bars if you want to preserve them in layers. You may prepare pumpkin pie bars ahead of time and freeze them wrapped in aluminum foil and placed in a freezer-safe container for up to 3 months. Refrigerate overnight to allow the frozen food to thaw. Serve cold or at room temperature, depending on your preference. Drizzles of melted chocolate, whipped cream, or a scoop of vanilla ice cream are some ideas for toppings.
Yield:16 1 pie bar (approximate serving size) The following is the amount of food per serving: Calories:223 9.2 g of total fat Carbohydrates:31.7g Protein:4g
Pumpkin Pie with Chocolate (67 cents/slice)
Because I am an Amazon Associate, I receive money when people make eligible purchases. Please refer to our disclosure policy for further information. This season, spice things up with a Pumpkin Pie with Chocolate, a delicious combination of two delicious flavors that go together like peanut butter and jelly. Recipe for rich, creamy, chocolaty pie that is virtually foolproof! It’s delicious on its own, but much better when topped with a dollop of Maple Whipped Cream. Make a handmade crumb pie crust out of chocolate cookie crumbs, or use a store-bought pie crust instead.
- Pumpkin Pie was never a favorite of mine as a child.
- But then my mother-in-law prepared me the most delicious pumpkin pie I’d ever had in my life.
- This is the runner-up option.
In this version, I changed up the cookie crust foundation and swapped chocolate chips for streusel, which is a traditional favorite of mine. That makes this pie a little distinctive, and it’s perfect for times you want something a little different from the norm.
Why Make This
It’s a pie made from cupboard staples. Seriously, this pie is incredibly easy to make. Because all of the components are pantry basics, you can create this dish whenever you want. Make this Pumpkin Pie with Chocolate recipe in no time. The filling comes together in a really short period of time. It should take no more than five minutes, at the most. It is beneficial to use a pre-made cookie crust and sweetened condensed milk, both of which can be found at reasonable costs during the holiday season.
Chocolate Crumb Crust and chocolate chops combine to make this Pumpkin Pie with Chocolate a unique touch on typical pumpkin pies, making it a delicious alternative.
What you’ll need to create Pumpkin Pie with Chocolate is as follows: Chocolate cookie crumb crust– You may create your own cookie crumb crust from scratch or use a commercially prepared crust. pumpkin puree– When making this Pumpkin Pie with Chocolate, be sure you use 100 percent pure pumpkin or pumpkin puree rather than pumpkin pie filling. There is a distinction to be made. sweetened condensed milk– This is readily available in cans, but it is also possible to prepare your own if necessary.
- One egg is all that is required.
- We tried it out last year, but the results were unsatisfactory.
- a pinch of salt– A pinch of salt brings out the sweetness of the pumpkin in this dish.
- To make the pie seem lively and dotted, scatter chocolate chips across the top of the pie.
Here’s how to create a Pumpkin Pie with Chocolate in only a few minutes: Preparation step – Preheat the oven to 425 degrees. Place the cookie crust in its pan on a cookie sheet to collect any drips that may occur during the baking process. 1. In a large mixing basin, whisk together the pumpkin, sweetened condensed milk, egg, cinnamon, and salt until well combined. 1. In a large mixing basin, whisk together the pumpkin, sweetened condensed milk, egg, cinnamon, and salt until well combined. 2.
Scatter the chocolate chips over the top of the pie.
Allow to cool to room temperature before putting in the refrigerator to chill.
A word about storage: The one drawback to making this Pumpkin Pie with Chocolate – I can’t believe I just wrote those two things in the same sentence — is that it can’t be made too long in advance.
I wouldn’t advocate cooking it more than two days ahead of time, though. However, as previously stated, it comes together fast, and you can keep all of the ingredients in the pantry so that you can whip it up at a moment’s notice.
What dessert goes well with pumpkin pie? Consider the elements that you enjoy in other pumpkin recipes, such as warm spices, nuts, toffee, chocolate, and whipped cream, and incorporate them into this recipe. All of these are fantastic adds to or garnishes for pumpkin pie. Is it acceptable to leave pumpkin pie out overnight in the refrigerator? Pumpkin pie should not be allowed to sit at room temperature for more than 2 hours at a time. In any case, storing your pie in the refrigerator is a good idea because it tastes better cold.
Pumpkin pie can weep if it has been overbaked, but it can also weep if it has been covered while it is still warm.
If you know how much it will cost you to create a dish, you can determine if it is the sort of recipe you want to cook often or if it is the type of recipe you want to keep for special occasions only. Let’s crunch some numbers and see how well this formula works out in the long term.
- $2.02 for the chocolate cookie crumb crust
- $0.99 for pumpkin puree
- $1.64 for sweetened condensed milk
- $0.15 for egg
- $0.05 for crushed cinnamon
- $0.01 for salt
- $0.50 for chocolate chips
- $2.02 for pumpkin puree
The price of a Pumpkin Pie with Chocolate can vary based on where and how you purchase, but you can expect to pay around $5.36 for the pie, or $0.67 per serving, on average.
More Great Pumpkin Recipes
Make a Pumpkin Pie with Chocolate this season to shake things up a bit. It’s rich, creamy, and chocolaty – yet it’s almost too easy to make a mistake with! Preparation time: 5 minutes Cooking Time: 45 minutes Time allotted: 50 minutes Course:Dessert Cuisine:American Diet:Vegetarian Nutritional Information: Servings:8 Calories:340kcal Cost:$5.36
- Chocolate cookie crumb crust
- 115-ounce can of pumpkin puree
- 114-ounce can sweetened condensed milk
- 1egg, 1/2 teaspoon powdered cinnamon, 1/2 teaspoon salt, 1 cup chocolate chips, whipped cream for topping the pie
- 1 cup chocolate chips
- Set a baking sheet underneath the cookie crust to collect any drips while preheating the oven to 425°. In a large mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, cinnamon, and salt until well combined and smooth. This mixture should be poured into the cookie crust. 15 minutes in the oven
- Take the pie out of the oven and set it aside. Reduce the temperature of the oven to 350°. The chocolate chips should be sprinkled on top of the pie. Bake for 30 minutes, or until the filling is set. Remove from the oven and allow it cool to room temperature before chilling in the refrigerator
- A dollop of whipped cream on top
The nutritional values listed below are estimates based on one-eighth of the dish. Leftovers should be refrigerated immediately and used within 2 days. Variations: You may make the crust with a variety of various types of crumbs, such as graham crackers or Biscoff cookies. In addition to chocolate chips, you may use a variety of baking chips, such as butterscotch or white chocolate, for the chocolate chips. The following are the calories: 340kcal|39g carbohydrate|6g protein|8g fat |5g saturated fat|cholesterol: 39mg sodium: 227mg potassium: 301mg fiber: 2g sugar: 36g vitamin A: 8460IU vitamin C: 4mg calcium: 171mg iron: 1mg 340kcal|39g carbohydrate|6g protein|8g fat |5g saturated fat This piece was first published on November 19, 2015, and has since been updated.
Triple Chocolate Pumpkin Pie
Suppers, potlucks, and social gatherings: recipes that will please a large number of people. Read on to find out more
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
- 2 1/4 cups finely crushed chocolate cookie crumbs
- 300millilitrescan Eagle BRAND condensed milk chocolate
- 3 ounces semi-sweet chocolate chopped
- 1/4 cup butter
- 2 cups solid-packed canned pumpkin a 3/4 cup of packed light-brown sugar
- Three big eggs
- One tablespoon cornstarch
- One teaspoon pure vanilla essence
- One teaspoon ground cinnamon
- One teaspoon ground ginger
- Half a teaspoon ground nutmeg
- And a quarter teaspoon ground cloves
- To make the crust, follow these steps: Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the chocolate cookie crumbs, butter, and sugar
- Pour mixture into a deep dish pie dish with a 9 1/2-inch diameter and push firmly into the bottom and up the edges. Make the edges of the pie thicker than the bottom in order to make a clean cut
- Remove the crust from the oven after it has been baking for 10 minutes. Reduce the temperature of the oven to 325 degrees. Microwave-safe dish: Melt the butter and chocolate together until smooth, stirring constantly
- In a large mixing bowl, combine the pumpkin, chocolate, condensed milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves
- Stir until well combined. In a separate bowl, whisk together the chocolate/butter mixture and the pumpkin until well combined. Fill the pie crust with the pumpkin mixture. Bake on the center rack of the oven for about 60 minutes, or until the middle of the pie is firm but still a little wobbly (start checking after 50 minutes). Remove the pie from the oven and allow it to cool on a pie rack. Allow it to cool for a couple of hours to allow it to set
- You can also chill it overnight. Make the white chocolate drizzle by melting it in the microwave just before serving it to your guests. Slice and serve when the chocolate has set (it should take around 2 minutes on a cold pie). It was excellent and stayed together well when we ate the pie when it was still warm two hours later!
581 calories, 80 grams of carbohydrates, 8 grams of protein, 26 grams of fat, 14 grams of saturated fat Vitamin A (10075IU), Vitamin C (3.5mg), Calcium (179 mg), Iron (3.4 mg) Cholesterol (106 mg), Sodium (403 mg), Potassium (452 mg), Fiber ( 3 grams), Sugar (60 grams) Vitamin A (10075IU), Vitamin C (3.5mg), Calcium (179 mg), Iron (3.4 grams) All calorie and nutritional information is derived from a third-party calculator and is merely a rough approximation.
The nutritional information you receive will vary depending on the brands you choose, your measuring methods, portion sizes, and other factors.
Made this recipe?
You may send me an Instagram or Facebook snapshot of what you’ve prepared, and I’ll tag you @thekitchenmagpie or use the hashtag #thekitchenmagpie. Please leave a rating for this dish in the comments section below to assist your fellow cooks!
I’m a working mom of two young children, a wife, and a cookbook author who enjoys preparing healthy, quick meals for my little family in the Canadian prairies. Karlynn Facts: Broccoli is a food that I am allergic to. In my life, I have never met a drink that I did not enjoy. Rather than cleaning my house, I would prefer to set it on fire. Most of all, I enjoy assisting YOU in preparing supper since there is nothing more important than spending time with our families around the dinner table! Find out more about me.
I made this recipe on a whim last weekend, and it was absolutely delicious! Pumpkin Magic Bars are exactly what they sound like in the name – and then some more. I was a little worried about how these were going to turn out, but I’m happy to report that they did not let me down. Given the quantity, I even took them to my office, where I believe the general consensus was, “Oh these are good” – as in, wow this pumpkin flavor came out of left field.but now I want three more. Fall tastes come and go in a blink of an eye.
- I believe that additional experimentation is necessary.
- This recipe is built on the foundation of a long-standing family tradition.
- Years ago, Eagle Brand condensed sweetened milk put an old recipe on the can of condensed sweetened milk to promote the product.
- As for the question of whether I had the incredible fortune of eating her cookies firsthand for several years, the answer is yes.
- These cookies, on the other hand.
- Grandma, your Nutty Nuts are so delicious that I decided to make them for Halloween and incorporate pumpkin into the mix.
- They are also referred to as “magic bars” or “seven layer bars” for a reason.
The crust can be made from graham crackers or cookies that have been crushed.
Chocolate chips – white, dark, or milk chocolate chips, or even butterscotch chips/anything that melts are all acceptable.
In reality, the rules are limitless, but you must have a crust, a middle, and a topping.that part is mandatory!
To make the pumpkin pie filling, combine 1 cup of pureed pumpkin with a 14-ounce can of sweetened condensed milk, 1 teaspoon cinnamon, and 1 teaspoon pumpkin pie spice in another bowl.
Semi-sweet chocolate chips are spread over the graham crackers in a thin layer.
Preheat the oven to 350 degrees for 35 minutes.
While they’re cooling, heat about 8 small caramels in a microwave-safe bowl with 1 tbsp of water for about 1 minute, stirring halfway through.
Finish by drizzling this over the pumpkin to give it a nice shine.
Allow this to chill in the refrigerator overnight to allow the flavors to blend before cutting into it. Storage options include storing them at room temperature or in the refrigerator, where they will last for several days if they make it that far. We didn’t make it past the first six days.
Pumpkin Magic Bars
Preparation time: 15 minutes Preparation time: 35 minutes Time allotted: 50 minutes
- 1 12 cup crumbled graham cracker crumbs
- 1 stick unsalted butter heated
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 can sweetened condensed milk
- 2 cups semisweet chocolate chips
- 8 caramel cubes
- Preheat the oven to 350 degrees. Combine 1 12 cups graham cracker crumbs and a stick of butter in a large mixing bowl. To make the pumpkin pie spice mixture in a separate bowl, combine the pumpkin with the can of sweetened condensed milk, cinnamon, and pumpkin pie spice. Press the mixture onto the bottom of a 13×9-inch baking pan that has been lined with parchment paper. Semi-sweet chocolate chips should be used to cover the graham crackers. Cover the top of the pumpkin with a thin layer of pumpkin. Preheat the oven to 350°F. When the edges of the bars begin to turn golden, they are done. While the bars are cooling, melt approximately 8 tiny caramels in a microwave-safe bowl with 1 tbsp of water for about 1 minute on high power. Mix until the sauce is smooth and silky. Make a generous layer of this on top of the pumpkin and leave it aside in the refrigerator overnight to set before cutting into it
This post may contain affiliate links; for more information, please check our privacy notice. Perfect for your Thanksgiving table.or maybe just for a Friday night dessert.this Gooey Chocolate Chip Cookie Pumpkin Pie is the finest ever! Unlike the traditional handmade chocolate chip cookie pie, this version has pumpkin butter, pumpkin spice, and lots of chocolate chips. The secret to this pie’s gooey sweetness is a small amount of sweetened condensed milk, which gives the pie its gooey texture.
- Although the crust is crisp, the pie within is mushy and gooey.
- It gives me great pleasure to finally share this dish with you all, especially as Thanksgiving draws near.
- I’m aware that it’s been a full year.
- To be really honest, I stopped working on this after Thanksgiving, but I came back to it a couple of weeks later and finished it.
- Those of you who missed it, I published our whole Thanksgiving menu for 2019 on Tuesday.
- And I’m ecstatic that it’s Friday and that I’ll be returning home to Colorado later today.
- I’m returning home from Chicago today (I’ll be writing a summary of the trip in Sunday’s favorite post), and I’m looking forward to it.
- I’ve enjoyed getting to know so many of you, but as you know, I’m a homebody, and nothing matches the comfort of my own bed.
- Yes, this pie is ideal for the upcoming Thanksgiving holiday.
- The good news is that this means pie this weekend, followed by even more pie on Thanksgiving!
Those of you who have been reading my blog for a while may remember my gooey chocolate chip cookie pie from a few years back. The recipe for this dish is one of my personal favorites that I’ve posted on HBH. This is due to the fact that it is based on my mother’s cookie pie recipe. It’s strange because all of my favorite recipes are ones that are based on things my mother used to make on a regular basis when I was growing up. Traditions are, in fact, wonderful! My mother would prepare chocolate chip cookie pie for both Thanksgiving and Christmas, and it was a family tradition.
I made a few minor changes to it a few years back.
This is where the pumpkin variation comes in. This pie has everything you love about a chocolate chip cookie pie, but it also has everything you love about a pumpkin pie, which is a nice combination. It’s as near to perfection as you can get without going overboard.
This pie is quite similar to a standard cookie pie in that it is basic and straightforward, but I do have a few additional suggestions that make this pie especially wonderful. Begin with making the crust. You can use either homemade or store-bought ingredients. If baking pie crust is a source of anxiety for you, I recommend that you seek assistance from a store. No one will ever know the truth. If you prefer to create your own crust, here is my favorite (and incredibly easy) recipe for homemade pie crust.
- A few differences include the use of pumpkin and spices as well as the addition of an unusual ingredient: sweetened condensed milk (sweetened condensed milk).
- The pumpkin butter is a crucial component of this recipe.
- You will get a gooey, more delicious pie if you use less moisture.
- Despite the fact that I prefer my own handmade recipe.
- When the dough has been combined, it’s time to build the cake, which takes me to the next important ingredient: sweetened condensed milk (also known as evaporated milk).
- The pumpkin cookie dough is sandwiched between two layers of sweet milk.
- Because it is so subtle, no one will ever be able to identify what it is that makes the pie taste so good.
- Because it’s simply so friggin wonderful.addictively good, in fact.
But the best part?
- This pie is really simple to make and serves a large crowd. Simple as pressing the pie crust into your favorite pie plate, mixing the cookie dough, layering it together with the sweet milk, baking, and your house will smell like the most lovely bakery with notes of vanilla, pumpkin spice, and chocolate in about an hour or so It is possible to serve this pie somewhat warm for a very GOOEY pie, or at room temperature for a more firm pie. Either way, it’s a delectable dish. I’d recommend serving it with a scoop of ice cream or a dollop of whipped cream, but it’s also delicious just on its own. Furthermore, if you were having difficulties deciding between a chocolate chip pie and a pumpkin pie, you may now have both in one pie. There’s nothing more satisfying than that! If you make this gooey chocolate chip cookie pumpkin pie, please share your thoughts by leaving a comment and/or rating the recipe! Above all, I like hearing from you and will try my best to react to each and every remark that you send my way. If you do decide to cook this dish, please remember to tag me on Instagram if you do. My favorite part of the day is looking over the images of the recipes you all have created. Preparation time: 15 minutes Preparation Time50 minutes 1 hour and 5 minutes is the total time. Nutritional Information: Servings:12 Calories per Serving:361kcal The nutritional information provided is merely a rough approximation. It is not guaranteed that the nutritional information for any recipe on this site is accurate at all times. You may now establish an account on our website and store your favorite recipes, which you can access from any device. This program allows you to keep track of your favorite recipes and create a shopping list for the recipes in your collection. Already a member? Login to your account. Now is the time to log in.
- 1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Butter a 9-inch pie pan and press the pie crust dough into the pie plate until it is evenly distributed. For best results, use fork tines to make many holes in the bottom of the crust. Refrigerate until ready to use. 2. In a medium-sized mixing basin, whisk the eggs with an electric mixer until they are frothy, about three minutes. Combine the flour, brown sugar, sugar, cinnamon, salt, and vanilla in a large mixing bowl until everything is well incorporated. After adding the butter and pumpkin butter, continue mixing until everything is well blended. Add in the chocolate chips and mix well. 3. Take out the pie crust. Half of the sweetened condensed milk should be drizzled over the bottom of the pie crust. Half of the cookie dough should be spooned in. Pour the remaining sweet milk over the cookie dough and set aside. Fill in the rest of the cookie dough with a spoon. Cook for 50-55 minutes, or until a knife stabbed into the middle comes out clean, after transferring to the oven. Allow for at least 20 minutes of cooling time. Warm or at room temperature are both acceptable serving temperatures.
If you don’t have time to make your own pumpkin butter, you may purchase some at Trader Joe’s, Whole Foods, your local store, or online through Amazon. For a stronger pumpkin spice flavor, mix in 1/2 teaspoon to 1 teaspoon pumpkin pie spice with the flour after it has been mixed. Interested in the Non-Pumpkin Version of this recipe? Try my Gooey Chocolate Chip Cookie Pie for a delicious dessert.
Chocolate Chip Pumpkin Pie Recipe
In search of an original take on the classic pumpkin pie recipe? You’ve come to the right place! This Chocolate Chip Pumpkin Pie recipe is a must-try for chocolate enthusiasts!
Chocolate Chip Pumpkin Pie
Pumpkin pie has just gotten even better, you guys! So, I’m well aware that the entire internet is smitten with pumpkin starting.oh.as soon as they possibly can, and I didn’t want to overwhelm you with pumpkin recipes at the start of September, but I just can’t help myself any more. I’m sorry, but pumpkin is one of my favorite flavors, and I can’t help but indulge. We’re not sorry! The smells and flavors of autumn are just irresistible. This chocolate chip pumpkin pie will have your entire house smelling like fall in just a few hours!
- Keep an eye out.
- Why shouldn’t the flavors of chocolate chip pumpkin cookies and bars, which are among of my favorite desserts, be combined in a pie as well?
- You should definitely make this delectable chocolate chip pumpkin pie for any future gatherings, special events, or simply as a treat for your family!
Pies are really simple to make (just mix, pour, and bake), making them an excellent choice for a busy gal (or guy!) who still wants to try out a new dish. Winner!
Chocolate Chip Pumpkin Pie
- Chocolate-dipped pumpkin pie is a variation on the classic dessert. CourseDessertCuisineAmericanServings10slicesCalories352kcal
- 3/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 ounces scanned pumpkin (1 15 oz can)
- 12 ounces evaporated milk (1 12 oz can)
- 1 cup mini semi-sweet chocolate chips
- 1 pie crust
- Whipped cream + extra chocolate chips optional – for garnish
- Preheat the oven to 425 degrees Fahrenheit. In the bowl of an electric mixer, whisk the eggs with the canned pumpkin, the vanilla, the spices, and the sugar on low speed for 1 minute. Add the evaporated milk in little amounts at a time. Continue to mix until everything is well-combined. Add the chocolate chips and mix well. Fill the pie crust with the filling. Bake for 15 minutes at 425° F, then decrease the heat to 350° F and bake for 40 to 50 minutes, or until a toothpick (or knife) inserted comes out clean, whichever comes first. If the pie crust edges begin to brown excessively, loosely cover them with aluminum foil. Wait until the pie has cooled fully before garnishing with whipped topping and more chocolate chips.
In the event that you enjoy pumpkin pie, you will not want to skip out on this chocolate chip pumpkin pie. It’s the ideal twist on a chocolaty classic! Calories:352kcal Carbohydrates:44g Protein:6g Fat:17g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g S Cholesterol:44mg Sodium:244mg Potassium:375mg Fiber:4g Sugar:30g Vitamin A: 6759 International Units (IU).
- Vitamin C (ascorbic acid): 2 mg Calcium:138mg Iron:3mg Please accept my thank you for allowing me to share this amazing chocolate chip pumpkin pie recipe with you all!
- Never fear, I’m not abandoning any of the other delicious seasonal tastes (apple, caramel and so on) just yet!
- YAY for the season of autumn!
- Alternatively, try these pumpkin cookies with cinnamon icing or my pumpkin spice Moscow mules!
Chocolate Pumpkin Pie
On November 3, 2020, Camp Chef will post a blog entry. With a chocolate twist on the classic pumpkin pie, this recipe will quickly become a Thanksgiving family favorite. It’s quick and simple to make, and it’s the most delicious pumpkin pie you’ll ever eat. Products that have been recommended Woodwind Wifi 36 Cast Iron Pie Pan 10″ x 10″
- 12 graham crackers with chocolate coating, coarsely smashed
- 1 stick melted butter
- 1 1/2 cups milk chocolate chips (split)
- 1/4 cup brown sugar
- 1 1/4 cup flour
- Extra chocolate chips can be used as a garnish. Can of pumpkin (15 ounces)
- 14-ounce can of sweetened condensed milk Whipped cream for the topping, 1 big egg softly beaten, 2 tablespoons pumpkin pie spice
Preheat a pellet grill to 350 degrees Fahrenheit (180 degrees Celsius). Crushed graham crackers, brown sugar, and butter are combined in a medium-sized mixing basin. Combine until everything is well-combined. Fill a 10-inch pie pan with the mixture. (Optional) Using the top rack of a pellet grill, bake for 10 minutes at 350°F. Combine the pumpkin, 1 cup of chocolate chips, the egg, the sweetened condensed milk, and the pumpkin pie spice in a medium-sized mixing bowl. Combine until everything is well-combined.
- Bake for 50 to 55 minutes on the top level of a pellet grill, or until a wooden pick inserted into the middle of the pie comes out clean (about 50 minutes).
- If preferred, decorate with more milk chocolate chips on top of the whipped cream and chocolate drizzle.
- Microwave on medium for 30 seconds, stirring halfway through.
- Drizzle melted chocolate over the top of the pie.
The EASIEST Pumpkin Caramel Spice Bars
PUMPKIN CARAMELspice bars are the perfect way to celebrate National Pumpkin Day! Eagle Brand® Sweetened Condensed Milk provided sponsorship for this content. As is always the case, all of my views and opinions are entirely my own. Thank you for your support of the brands that make the existence of two sugar bugs possible. Can we just take a moment to appreciate how delicious these pumpkin caramel spice bars are? Featuring the simplest pumpkin caramel layer sandwiched between a spiced oatmeal cookie, this easy bar cookie recipe is sure to please.
This post may contain affiliate links to Amazon or other third-party vendors.
Because it is SO simple, this dish will quickly rise to the top of your list of favorite fall sweets. There’s also pumpkin caramel, oatmeal spice, and chocolate chips in this recipe. Talk about a trio of delicious tastes in one package!
HOW DO YOU MAKE PUMPKIN CARAMEL?
Friends, I promise you that this is the simplest caramel sauce you will ever make! There will be no melting sugar, no candy thermometers, and no fretting about the caramel burning. What exactly is the secret? Eagle Brand® Sweetened Condensed Milk is a sweetened condensed milk produced by Eagle Brand®. Was it ever brought to your attention that Eagle Brand® has been around since 1856? It’s the brand that my mother always keeps on hand in the pantry, and it’s the one that I prefer to use in my baking.
That’s all there is to it.
To make the pumpkin caramel sauce, blend canned pumpkin puree, pumpkin pie spice, and brown sugar in a mixing bowl until well combined.
LET’S MAKE THE OATMEAL SPICE LAYER
The oatmeal spice layer is made with melted butter and can be assembled in minutes! There is no need for a mixer. In a large mixing bowl, whisk together the dark brown sugar, flour, old-fashioned rolled oats, baking soda, salt, ground cinnamon, and powdered nutmeg until well combined. After that, add the melted butter and stir until everything is properly blended.
PUTTING THE PUMPKIN CARAMEL SPICE BARS TOGETHER
1 12 cups of the oatmeal spice mixture should be kept aside. Press the leftover oatmeal spice foundation onto the bottom of a 9×13 baking pan that has been prepped. 10 minutes in the oven should enough. After the base has cooked for 10 minutes, take the pan from the oven and sprinkle the chocolate chips on top of the crust that has been baked. Pour the pumpkin caramel over the chocolate chips and let aside to cool. Then scatter the leftover oatmeal spice mixture on top of the pumpkin caramel to finish it off.
Remove the bars from the oven and set them aside to cool fully before cutting them into squares.
TIPS AND FAQ FOR MAKING THE BARS
- The bars should be baked for a further 35 minutes, or until the edges are a light golden brown color. To cut the bars, remove them from the oven and set them aside to cool fully. Putting the bars in the refrigerator will help to expedite the chilling process.
NEED MORE FALL INSPIRED RECIPES?
- Recipes include: Cinnamon Apple Crostata, Perfect Cinnamon Cut-Out Sugar Cookies, White Chocolate Pecan Pie, and more.
Added to the Monday and Weekend Meal Plans is this recipe. Potluck If you liked this recipe, please leave a review or comment in the section below. Thank you. Thank you very much! You can pin this recipe by clicking on the button on the recipe card, or by clicking on the share buttons on the side or bottom of the page (see below). Follow me onPinterest and Instagram to see all of the things that motivate and inspire me. Thank you for taking the time to read this and best of luck in your baking endeavors!
Time Added4 more hours Time allotted: 5 hours
- 12-cup melted unsalted butter
- 12-cup dark brown sugar
- 2-cup all-purpose flour
- 2-cup old-fashioned rolled oats
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- 14-cup brown sugar, one-fourth cup dark brown sugar
- 12 ounces semi-sweet chocolate chips
- 1-fourth cup melted unsalted butter
- 1-fourth cup dark brown
- Prepare a 9×13 baking pan by lining the bottom and edges with parchment paper*, allowing enough overhang on the sides to remove the final bars out of the pan. Preheat the oven to 350 degrees F. Make a mental note to put it away. Mix all of the ingredients in a large mixing bowl until well-combined. Add the ground cinnamon and ground nutmeg towards the end. Mix in the melted butter until it is all incorporated
- Save 1 12 cups of the oatmeal spice base and keep it away for later use. Press the leftover oatmeal spice base onto the bottom of the baking pan that has been prepared. Bake for 10 minutes at 350°F. Preparing the pumpkin caramel while the oatmeal foundation is cooking will save time. In a medium-sized mixing basin, whisk together the pumpkin puree, pumpkin pie spice, and brown sugar until well combined. Stir in the sweetened condensed milk until everything is well-combined. Remove the pan from the oven after the base has baked for 10 minutes and sprinkle the chocolate chips on top of the crust. Pour the pumpkin caramel over the chocolate chips and let aside to cool. Crumble the remaining 1 12 cups of oatmeal foundation over the pumpkin caramel and serve immediately. Bake for another 35 minutes, or until the rims are light/golden brown, depending on your oven. Removing the cake from the oven and allowing it to cool fully (at least 4 hours) before cutting it into 24 squares. By placing the bars in the refrigerator, you may expedite the chilling process.
Store in an airtight container in the refrigerator for up to 1 week. If you don’t have parchment paper, you may line the pan with aluminum foil and gently spray it with cooking spray instead of using parchment paper.
1Serving Size (in grams): Calories:293 17 g of total fat 10 g of saturated fat 0 g of Trans Fat 6 g of unsaturated fat Cholesterol:31mg Sodium:203mg Carbohydrates:37g Fiber:2g Sugar:22g Protein:3g The nutritional information provided is an approximation and may not be completely correct in all cases.
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Sweetened Condensed Milk Pumpkin Bread
Pumpkin Bread with Sweetened Condensed Milk is the best homemade pumpkin bread recipe ever created! In my opinion, everyone should have a good recipe for homemade pumpkin bread in their recipe collection — and this Sweetened Condensed Milk Pumpkin Bread is definitely one to bookmark! Although this pumpkin bread recipe yields a moist and tasty result, it is also quite simple to prepare. Our Sweetened Condensed Milk Pumpkin Bread will be ready to serve in just over an hour, from start to finish.
The sweetened condensed milk used in this simple pumpkin bread recipe helps to keep the bread moist and rich while remaining light and airy.
A subtle sweetness is provided by the condensed milk, which allows the pumpkin and spice flavors to truly stand out.
PIN THIS RECIPE FOR LATER!
How do you make Sweetened Condensed Milk Pumpkin Bread?
In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder until everything is well combined. In a second dish, mix together the eggs, melted butter, canola oil, sweetened condensed milk, pumpkin puree, sugar, and vanilla extract until well combined and smooth. (There is no need for a mixer for this recipe!) Pour the wet ingredients into the dry ingredients in a mixing bowl and whisk until everything is well combined. Pour the mixture into two loaf pans that have been greased and dusted, and you’re ready to bake.
What is a Quick Bread?
It is referred to as a ‘fast bread’ since it is made without the use of yeast and is instead leavened with leavening chemicals such as baking soda and baking powder. Before baking a fast bread, it is not necessary to allow it to rise. When making today’s pumpkin bread recipe, we used both baking soda and baking powder, which resulted in a double dosage of leavening that was necessary, in part, since this recipe contains both sweetened condensed milk and pumpkin puree, which is both thick and moist.
Avoid overmixing your quick bread batter
This Sweetened Condensed Milk Pumpkin Bread is classified as a ‘quick bread,’ which is a word that refers to breads that are leavened using leavening chemicals instead of yeast. Before baking a fast bread, there is no need to let it rise. When making today’s pumpkin bread recipe, we used both baking soda and baking powder, which resulted in a double dosage of leavening that was necessary, in part, since this recipe contains both sweetened condensed milk and pumpkin puree, which is both thick and dense in texture.
Why does my quick bread sink in the middle?
It has occurred to us as well – and it is quite annoying! Quick breads sink in the middle because the inside of the bread is still undercooked, despite the fact that the outside of the bread seems to be fully baked.
Positioning your oven rack in the upper part of your oven is a good way to promote equal baking of fast bread. When baking your quick breads, set your loaf pans on that rack to ensure even baking. This prevents the bottom of the loaf from baking at a higher rate than the remainder of the loaf.
So, how do I know when a quick bread is done?
Check for doneness by putting a wooden stick or skewer into the center of the loaf and poking it with a finger. A few crumbs should stick to the bottom of the pan if it comes out clean (no uncooked batter). Aside from that, quick breads will rise in the centre (occasionally cracking at the top) and begin to pull away from their pan sides as they bake. Other fast bread recipes that you might like include:
- Breads such as the best Zucchini Bread ever, Apple Streusel Bread, Condensed Milk Pound Cake, Cheesy Bacon Zucchini Bread, and the best Banana Bread have all been made.
Breads such as the best Zucchini Bread ever, Apple Streusel Bread, Condensed Milk Pound Cake, Cheesy Bacon Zucchini Bread, and the best Banana Bread ever are all delicious.
Meet The Author:Martha
Martha is a member of the husband-and-wife duo that is responsible for the creation of A Family Feast. She enjoys cooking and entertaining for family and friends, and she feels that delivering a delicious meal is one of the most effective ways to demonstrate your affection for someone. Martha is a self-taught home cook who enjoys reading cookbooks and experimenting with new dishes. After a successful business and internet marketing career spanning more than two decades, she now devotes her whole time to A Family Feast.
Pumpkin Chocolate Chip Poke Cake
It’s easy to make this wonderfully seasonal Pumpkin Chocolate Chip Poke Cake, which makes it a terrific dessert to bring to potlucks and family events. It all starts with a dense pumpkin spice cake drenched in sweetened condensed milk and covered with chocolate chips, which is then topped with a fluffy cheesecake frosting and sprinkled with cinnamon! Guys, it’s pumpkin season once again! If you’re anything like me, you get your fill of pumpkin spice and all things pleasant by incorporating this festive flavor into just about everything: cakes, muffins, bread, coffee, cookies, you name it, you’ll get your full.
- With only a few weeks of vibrant foliage and warm weather, it’s critical to pack as many activities and cuisines into those few weeks as possible.
- Due to the fact that autumn is so brief, we learn to cherish each crisp, bright fall day as it arrives.
- However, because it is so fleeting, we have learned to savor each crisp, bright fall day as it arrives.
- My limited spare time is quickly consumed with all kind of fall rituals such as apple harvesting, pumpkin carving, and, of course, seasonal baking.
- Unsurprisingly, it is around this time of year that my coffee tolerance tends to soar!
- While early fall mornings might be brisk, by late morning, the temperature has warmed up sufficiently to comfortably enjoy a lovely trek or do errands in the surrounding neighborhood.
- People, it isn’t even winter yet!
To avoid making my drive-thru coffee indulgence a daily occurrence, I began looking for ways to incorporate this nostalgic fall taste into my daily routine.
Then I learned that International Delight manufactures Pumpkin Pie Spice Iced Coffee and Pumpkin Pie Spice Creamer, which I thought were both delicious!
I’m pleased to report that these new pumpkin spice items did not disappoint!
The creamers I’ve discovered in my hunt for products that can “perform double duty” in baking have been a wonderful addition to my cake recipes.
Some of you may remember my Vanilla Pumpkin Coffee Cakerecipe, which was so delicious that I decided to develop a new recipe using the Pumpkin Pie Spice Creamer.
This decadent dessert is made with a basic cake mix as the foundation.
The cheesecake whipped frosting, on the other hand, is, quite literally, the icing on the cake!
More isn’t needed to be said about the pumpkin, chocolate, and creamy cheesecake icing.
It’s simple to contribute something new and interesting to any festive occasion while keeping honoring everyone’s favorite flavor of the season because there are so many diverse recipes to choose from.
Your pumpkin cake recipe may even take center stage on the dessert table at Thanksgiving.
I’m thinking I’ll have a delicious slice for breakfast, and maybe another for an afternoon pick-me-up after a long morning at the office.
Recipe for Pumpkin Chocolate Chip Poke Cake, a delectable fall dessert that’s perfect for potlucks and family get-together.
Preparation time: 2 hours 15 minutesCooking time: 43 minutesTotal time: 2 hours 58 minutesServings: 9x 13-inch cake
- Spice Cake Mix
- 1 3.4ouncepackage instant pumpkin spice pudding mix*
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 4 big eggs
- 1/2 cup International Delight Pumpkin Spice Creamer
- 1/3 cup vegetable oil
- 1 cup micro chocolate chips
- 14ouncecan condensed milk The frosting consists of 2 cups heavy cream, 1/2 cup confectioners’ sugar, and 1/4 cup quick cheesecake pudding mix.
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch cake pan by spraying it with cooking spray and setting it aside. In a large mixing bowl or the bowl of a stand mixer, add the cake mix, pumpkin spice pudding mix, pumpkin puree, pumpkin pie spice, eggs, creamer, and oil and beat until well blended. Add in the chocolate chips and then spread the batter out in the baking sheet that has been prepped. Bake for 38-43 minutes, or until a toothpick inserted in the middle comes out clean. Allow for about an hour of chilling time in the pan on a cooling rack. Poke holes in the cake with a skewer or the handle of a wooden spoon. Pour the sweetened condensed milk over the cake and distribute it around so that it is thoroughly coated. Allow for at least 1 hour of soaking time.
- To make the frosting, combine all of the ingredients in a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment immediately before serving or heading to the party. On medium-high speed, beat for approximately 3 minutes, or until the frosting is light and fluffy. Distribute icing over the top of the prepared can and sprinkle with cinnamon, if desired.
*If pumpkin pie pudding is not available, vanilla pudding can be substituted.