Pumpkin Fudge Pie

Pumpkin Fudge Pie – Rich and decadent, this twist on a classic Holiday dessert elevates traditional pumpkin pie to a new level of deliciousness.

You will fall in love with this Pumpkin Fudge Pie. While this is the season for everything pumpkin and pie, it is sometimes okay and essential to have a twist on some traditional favorites. And this chocolatey twist is just what your holiday tables need. So bring together pumpkin and chocolate lovers with this rich decadence that will become a customary holiday treat.

My favorite recipe growing up from my grandma was her chicken pot pie. I loved going to her house and smelling “her” pot pies as they baked in the oven. Luckily, my dad started to “make” them too. I was in Pot Pie Heaven.

When I became a mom, I decided that it was time for me to carry on the tradition of “grandma’s pot pies”. I called my dad super excited and asked for the recipe. I was expecting his typical response: “Ask mom; it’s in the recipe box.” Instead, he said, “Sandi, you can get them at the store. Grandma’s pot pies are Marie Callender’s pot pies!” What??? Come again. Are you serious?!

Here’s the deal. My grandma is a fantastic baker and has been her whole life, along with my grandpa, who came from a line of great bakers. So when we were served the most perfect-looking pot pies, I had no question that grandma made them from scratch. With that said, I will still occasionally have a pot pie from the freezer section just for old-time sake, but I would instead remember her from scratch recipes that I have carried down to my kids. Recipes, like this Pumpkin Fudge Pie, inspired by my Aunt Patty, who got all her baking skills from my grandparents.

Ingredients for Pumpkin Fudge Pie

This dessert was inspired by my aunt, who makes and brings this fantastic fudge pie every year. I combined two of my holiday favorites into one… and it’s a match made in heaven.

Pie Crust (Recipe Makes 2 Crusts)

• Butter
• Eggs
• Flour
• Sugar
• Salt
• Water

Fudge Layer

• Butter
• Unsweetened chocolate bars or chips
• Sugar
• Eggs
• Vanilla

Pumpkin Layer

• Canned Pumpkin
• Sweetened condensed milk
• Eggs
• Cinnamon
• Nutmeg
• Ginger

How do you make Pumpkin Fudge Pie?

Pie Crust

Mix flour, butter, sugar, and salt to prepare the pie crust. Use a pastry blender to bring it all together. Mix in water and egg and blend until well combined.

Flour the counter and knead the dough for a few minutes. Divide the dough in half and roll it out immediately for use, or wrap it in plastic and store it in the fridge until ready.

When ready, roll out one pie crust and place it in a pie pan.

Prepare fudge layer

Melt together chocolate and butter. When melted, remove from heat and stir in sugar and beaten eggs.

Stir until well combined with no visible egg. Pour into unbaked pie shell.

Prepare pumpkin Layer

Combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger in a medium mixing bowl. Stir until well combined and pour over the fudge layer in the unbaked pie shell.

Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 60-65 minutes or until the center of the pie is not wiggly.

Do not remove the pie from the oven when reducing heat. Remove from oven and let it completely cool. Top with fresh whipped cream and serve.

Pin this recipe to your favorite Pinterest board for later.

Pumpkin Fudge Pie

Prep: 20 minutes mins

Cook: 1 hour hr 15 minutes mins

Total: 1 hour hr 35 minutes mins

Servings: 8

Calories: 754 kcal

Pumpkin Fudge Pie – Rich and decadent, this twist on a classic Holiday dessert elevates traditional pumpkin pie to a whole new level of deliciousness.

ByBy: Sandra

Print Pin Rate

Video

Ingredients

 

Pie Crust (recipe makes 2 crusts)

• ▢ 14 tablespoons butter softened
• ▢ 1 egg
• ▢ 2 cups flour
• ▢ 2 tablespoons sugar
• ▢ ½ teaspoon salt
• ▢ ¼ cup water

Fudge Layer

• ▢ ½ cup butter
• ▢ 2 ounces unsweetened chocolate bars or chips
• ▢ 1 cup sugar
• ▢ 2 eggs beaten
• ▢ 1 teaspoon vanilla

Pumpkin Layer

• ▢ 15 ounces canned pumpkin
• ▢ 14 ounces sweetened condensed milk
• ▢ 2 eggs
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon ginger

Instructions

 

Pie Crust

• In a mixing bowl, add flour, butter, sugar, and salt. Using a pastry cutter blend all together. Mix in water and egg and blend until well combined. Flour the counter and knead the dough for a few minutes. Divide dough in half and roll out right away for use, or wrap in plastic and store in fridge until ready to use.
• When ready, roll out 1 pie crust and place in pie pan.

Fudge Layer

• Melt together chocolate and butter. I do this over the stop top, but you could do in the microwave as well. When melted, remove from heat and stir in sugar and beaten eggs. Stir until well combined and no visible egg. Pour into unbaked pie shell.

Pumpkin Layer

• In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell.
• Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 60-65 minutes or until the center of the pie is not wiggly. Do not remove pie from oven when reducing heat. Remove from oven and let it completely cool.
• Top with fresh whipped cream and serve.

NUTRITION

Calories: 754kcalCarbohydrates: 86gProtein: 12gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 202mgSodium: 502mgPotassium: 436mgFiber: 4gSugar: 57gVitamin A: 9521IUVitamin C: 4mgCalcium: 195mgIron: 4mg

Tried this recipe?Let us know what you think!

Let us know how it was Tag me on Insta

This post has been updated from November 2014.

“Disclosure: Compensation was provided by Marie Callender’s via ConAgra. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”