Mexican Spiced Chocolate Pumpkin Pie

Print Friendly, PDF & Email

Richly chocolatey and generously spiced, our Mexican Spiced Chocolate Pumpkin Pie is the perfect pie for when you want to impress people, but also not work that hard. On second thought, it might just be the perfect pie. Because the options for having pie over the holidays doesn’t have to be either buy one or spend all day baking one, it can be somewhere in the middle. Make yours with our Imperfect Foods 85% Dark Chocolate Discs, which we saved from going to waste when a Colombia-based chocolate producer ended up with more chocolate than they could sell. 

Makes 1 deep-dish 9-inch piem or 2 regular 8-inch pies

Pie Ingredients

  • 1 uncooked pie crust, homemade or store-bought
  • ⅓ cup Imperfect Foods 85% Dark Chocolate Discs, chopped 
  • 2 tsp Imperfect Foods cinnamon, divided
  • 2 tbsp butter
  • ½ cup firmly packed brown sugar
  • ¼ cup granulated sugar
  • ¼ tsp Imperfect Foods Ground Cloves
  • ¼ tsp Imperfect Foods Ground Nutmeg
  • 1 tsp grated fresh ginger
  • ¾ tsp kosher salt
  • ½ tsp chili powder
  • ½ tsp cayenne pepper
  • 1 15 oz can pumpkin puree
  • 4 large eggs, beaten
  • 1 cup heavy whipping cream

Whipped Cream

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  • Chili powder
  • Grated chocolate 


  1. Preheat oven to 375℉. 
  2. Blind bake the crust: Roll out uncooked crust into a circle and place into a 9-inch pie dish. Line pie crust with parchment paper and fill with dried beans or pie weights. Bake for 15-16 minutes, or until the pie crust is starting to brown. Remove crust from oven and carefully remove parchment paper and weights. Use a fork to prick holes all around the bottom of the crust. Place back into the oven and bake for an additional 9-10 minutes. Remove from the oven and set aside.
  3. Lower oven to 350℉. 
  4. In a small saucepan over medium low heat, place the chocolate, 1 teaspoon cinnamon, and butter, stirring constantly, just until melted. Set aside to cool.
  5. In a large bowl, mix together brown sugar, granulated sugar, 1 teaspoon cinnamon, nutmeg, cloves, ginger, salt, ½ teaspoon chili powder, and cayenne. Stir in pumpkin puree and eggs until combined. Gradually stir in heavy whipping cream until combined. 
  6. Stir 1 ½ cup of the pumpkin mixture into the cooled chocolate mixture. Pour chocolate mixture into baked pie crust. Gently dollop remaining pumpkin mixture over the chocolate layer. Spread evenly with an off-set spatula or butter knife. 
  7. Line the edges of the crust with foil to prevent over-browning. Bake for 60 minutes or until edges of the filling are puffed and center is slightly jiggly. 
  8. Cool on a wire rack. 
  9. While the pie is cooling, make the whipped cream. In a large bowl, whip cream until stiff peaks are just about to form. Add in vanilla and salt and beat until soft peaks form. 
  10. Spread whipped cream over your completely cooled chocolate pumpkin pie. Dust with chocolate shaving and chili powder. 

Recipe Notes and Variations


  • Carol Wise
    November 14, 2021 at 5:31 am

    Definitely interesting. Not all that sweet but the cayenne and chili powder give a fun kick to the back of the throat. We all liked it but it needs something that we can quite put our finger on yet. I had leftover roasted pumpkin and butternut squash (from making pumpkin soup) so I thought I’d give this a test run well before Thanksgiving. Kudos to the creator of this idea. I may add the cayenne and chili powder to my tried and true pumpkin pie recipe.

    • Imperfect
      November 23, 2021 at 10:44 am

      Love to hear that you tried this and enjoyed it! You’ll have to play around with the recipe and let us know what you think should be added! 💚

  • Katie
    November 25, 2021 at 7:09 pm

    I was so excited to make this. A little disappointing overall tho. Couldn’t taste much chocolate and I felt the heat overwhelmed the pie overall. If doing again I would alter the recipe.

    • Imperfect
      November 30, 2021 at 9:31 am

      Glad that you were able to try this and totally hear you, but looking forward to hearing back about how you like the altered version that you try making next! 💚

  • Annie
    November 26, 2021 at 8:09 am

    We made this for Thanksgiving and it was a hit! Left out the heat in the pie for kiddos, sprinkled on top for grownups and subbed ground ginger for fresh but we still all loved it. Thanks for a new favorite!

    • Imperfect
      November 30, 2021 at 9:29 am

      Love that you and the fam loved this! Grateful for y’all! 💚

  • Felicia
    November 26, 2021 at 2:30 pm

    I loved this addition to our Thanksgiving feast. The flavors perfectly complimented our meal. I also thought it wasn’t too sweet, and I liked it that way.

    • Imperfect
      November 30, 2021 at 9:30 am

      Love to hear it so much! So happy you enjoyed and berry grateful for you! 🤗💚✨


Leave a Reply