Pumpkin Cream Pie in a Chocolate Crust


Cookbook author Melissa Clark likes pumpkin pie, but she likes making it in new and unexpected ways. Here she bakes a silky pumpkin custard in a crispy chocolate cookie crust, then dollops the pie with a tangy crème fraîche topping. Slideshow: More Pie and Tart Recipes 

Pumpkin Cream Pie in a Chocolate Crust
Pumpkin pie is not just for Thanksgiving. This silky pumpkin custard is baked in a crispy chocolate cookie crust, then topped with a dollop of tangy crème fraîche topping. Photo: © John Kernick
Active Time:
30 mins
Total Time:
2 hrs 15 mins
8 to 10


  • 8 ounces chocolate wafer cookies (33 cookies)

  • 1 stick unsalted butter (melted)

  • 2 tablespoons sugar

  • 1 pure pumpkin puree (5-ounce can)

  • ¾ cup heavy cream

  • 2 eggs (large)

  • 1 tablespoon bourbon (brandy or apple cider)

  • ½ cup light brown sugar (packed)

  • 1 teaspoon fresh ginger (finely grated peeled)

  • 1 ½ teaspoons ground ginger

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon fine sea salt

  • ¼ teaspoon nutmeg (grated)

  • teaspoon allspice (ground)

  • 1 cup crème fraîche

  • ½ cup heavy cream

  • 2 tablespoons confectioners sugar

  • Chocolate curls (see Note for garnish)


  1. Make the crust In a food processor, pulse the cookies until finely ground. Transfer to a medium bowl and add the butter and sugar. Mix until well combined, then press into a 9-inch metal pie plate. Refrigerate for 30 minutes.

  2. Preheat the oven to 350°. Bake the crust for 8 to 10 minutes, until set. Transfer to a rack and let cool.

  3. Make the filling In a large bowl, whisk the pumpkin puree with all of the remaining ingredients until smooth. Scrape the filling into the piecrust and bake for 50 minutes to 1 hour, until the filling is set but slightly jiggly in the center. Transfer to a rack and let cool completely.

  4. Make the topping In a medium bowl, using a hand mixer, beat the crème fraîche with the cream and confectioners’ sugar until soft peaks form. Spoon the topping over the pie, garnish with chocolate curls and serve.

Make Ahead

The pie can be refrigerated overnight. Garnish with chocolate curls before serving.


To make chocolate curls, use a vegetable peeler to shave them right off of a large block of chocolate.

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