Pumpkin pie for a crowd with a nice chocolate surprise twist? Yes. This Pumpkin Chocolate Slab Pie is the perfect way to start celebrating the holidays. Serve it with a dollop of cinnamon-spiced whipped cream and a few chocolate shavings for that ultimate pie experience.

Chocolate Pumpkin Slab Pie

Chocolate Pumpkin Slab Pie

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 18 servings

Chocolate Pumpkin Slab Pie


    For the Chocolate Crust:
  • 1 (14.3-oz) package chocolate sandwich cookies
  • 6 tablespoons unsalted butter, melted and divided
  • 2 tablespoons granulated sugar
  • For the Pumpkin Filling:
  • 1 (15 ounce) can pumpkin purée
  • 1 (14 ounce) can evaporated milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2/3 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • For the Topping:
  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 ounces semi-sweet chocolate, shaved or chopped


  1. For the Chocolate Crust:
  2. Preheat oven to 350°F. Lightly butter 10x15-inch baking sheet with 1 tablespoon melted butter; set aside.
  3. Throw cookies into food processor and pulse until finely ground. Pour out into mixing bowl and stir in sugar and remaining melted butter until evenly combined. Then pour out onto prepared baking pan and press into even layer; set aside.
  4. For the Pumpkin Filling:
  5. Whisk together pumpkin purée, evaporated milk, eggs, vanilla, sugar and pumpkin pie spice until well combined. Pour over cookie crust; spreading it out to sides of pan and completely covering the crust.
  6. Bake until center is set and toothpick inserted in middle comes out clean, about 20 to 25 minutes. Remove from oven and let cool completely before cutting and serving.
  7. For the Topping:
  8. Combine heavy cream, powdered sugar, vanilla and cinnamon and beat on high with electric mixer until soft peaks form. Serve pie with dollop of cream on top and a dusting of chocolate shavings.

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2 thoughts on “Chocolate Pumpkin Slab Pie

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  1. Annie said:

    This looked so yummy, we had to try it! Unfortunately, there did not seem to be enough filling to cover the crust like pictured. Wondering if the size for the can of pumpkin might be wrong-maybe need a larger can? Also, crust was mushy-maybe would improve it lightly baked first like you do for Cheesecake?

    • realbutter said:

      Hi Annie – You could need a larger pan to make enough filling, and you might also try using a smaller pan size so you get a thicker crust and less area to have to cover. Lightly baking the crust would help make it a bit crispier if that is the texture you desire. Let us know if you try your hand at this recipe again!