Dessertscrazyforcrust3.6
Mom's Chocolate Chip Pumpkin Pie
This is my Mom's Pumpkin Pie recipe, filled with chocolate chips! This pie has been made at every family gathering for years - it's a favorite!
👥 12 Servings⏱️ Prep & Cook: 1h 30m👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 375°F.
2
Place your pie crust in a 9-10” pie plate. Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate. If you have a 9.5” - 10” or 9” deep dish pie plate, you can use those as well. Just don’t use anything smaller than 9”. (Also - you can make this as two 7” pies, using two pie crusts.) Place pie plate on a cookie sheet for baking.
pie crust (from scratch or from a pack of two)1(25g) granulated sugar2 tablespoons(85g) mini chocolate chips1 cup
3
Place pumpkin, salt, milk, eggs, both sugars, and spices in a large bowl. Whisk until smooth. Stir in chocolate chips. Pour into pie plate.
large eggs3(25g) granulated sugar2 tablespoons(85g) mini chocolate chips1 cup
4
It’s best if you cover the edges of the pie crust with foil before you start baking. Remove the foil after ⏱️ 50-60 minutes of bake time. You can also use a pie crust guard, if you have one. If you’re using a pie crust guard, you can also add it later on in the baking process, if you wish. It’s in the oven for a long time and the crust will get too brown without being covered at some point.
pie crust (from scratch or from a pack of two)1(25g) granulated sugar2 tablespoons(85g) mini chocolate chips1 cup
5
Carefully transfer pie to oven and bake for ⏱️ 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took ⏱️ 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least ⏱️ 4 hours before serving. Serve with whipped cream. Store in refrigerator.
Nutrition Facts
calories
189 kcal
serving Size
1 serving
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