Chocolate Pumpkin Cream Pie

Looking for a fall dessert that's a little different from your traditional pumpkin pie? This Chocolate Pumpkin Cream Pie with Mānuka Honey combines rich dark chocolate, warming pumpkin spice, and a smooth pumpkin filling, all finished with a light whipped cream topping.

With a chocolate biscuit base, a layer of dark chocolate ganache, and a pumpkin cream filling naturally sweetened with Steens MGO 100+ Raw Mānuka Honey, this recipe is made for cozy fall evenings, Thanksgiving gatherings, and holiday celebrations.

We've swapped the added refined sugar for Mānuka Honey, bringing a rich, naturally sweet flavour to every slice.

Why Use Mānuka Honey in Pumpkin Pie?

Mānuka Honey is a delicious alternative to refined sugar, adding natural sweetness and a subtle depth of flavour that pairs beautifully with pumpkin, cinnamon, and dark chocolate.

For this recipe, we're using Steens MGO 100+ Raw Mānuka Honey from our Table Collection. Made for everyday sweetening, it's a versatile addition to your favourite fall recipes, from baked treats to homemade desserts.

Our honey is raw, unpasteurized, and made using our unique Wholecomb™ process, retaining naturally occurring bee bread and pollen.

Chocolate Pumpkin Cream Pie Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Chilling Time: 2–3 hours

Servings: 8–10 slices

Ingredients

For the Chocolate Biscuit Base

• 1½ cups (200g) crushed graham crackers or digestive biscuits

• 3 tbsp unsweetened cocoa powder

• 1 tbsp Steens MGO 100+ Raw Mānuka Honey

• ¼ tsp sea salt

• 6 tbsp (85g) unsalted butter, melted

• 2 tbsp dark chocolate, melted

For the Chocolate Ganache

• 115g dark chocolate (preferably 70% cocoa)

• ½ cup (120ml) heavy cream

• ½ tbsp unsalted butter

For the Pumpkin Cream Filling

• ¾ cup (180g) pumpkin purée

• ½ cup Steens MGO 100+ Raw Mānuka Honey

• 3 tbsp all-purpose flour

• 3 tbsp cornstarch

• ½ tsp pumpkin pie spice

• ¼ tsp sea salt

• 1¾ cups (420ml) whole milk, divided

• 5 large egg yolks

• 2 tbsp unsalted butter

• 2 tsp vanilla extract

For the Whipped Cream Topping

• 1 cup (240ml) heavy whipping cream

• 1–2 tbsp Steens MGO 100+ Raw Mānuka Honey

• ½ tsp vanilla extract

• Dark chocolate shavings, for garnish

Instructions

Step 1: Prepare the Chocolate Biscuit Base

• Preheat your oven to 175°C (350°F).

• Add the crushed biscuits, cocoa powder, and sea salt to a food processor and pulse until finely combined.

• In a separate bowl, mix the melted butter, melted dark chocolate, and Mānuka Honey.
• Combine the wet and dry ingredients until the mixture resembles damp crumbs.

• Press firmly into the base and sides of a 9-inch pie dish.
• Bake for 8–10 minutes, then remove from the oven and allow to cool completely.

Step 2: Make the Chocolate Ganache

• Finely chop the dark chocolate and place it in a heatproof bowl.
• Heat the cream in a small saucepan over medium heat until it begins to steam, without bringing it to a boil.

• Pour the warm cream over the chopped chocolate and leave for 30 seconds.
• Stir gently until the chocolate has melted and the mixture is smooth.
• Add the butter and stir until fully incorporated.

• Pour the ganache into the cooled biscuit base, spreading evenly.
• Refrigerate while preparing the pumpkin filling.

Step 3: Prepare the Pumpkin Cream Filling

• In a medium saucepan, combine 1½ cups of milk with the pumpkin purée. Heat gently over medium heat until steaming.

• In a separate bowl, whisk together the egg yolks, flour, cornstarch, pumpkin pie spice, and sea salt.
• Add the remaining ¼ cup of milk and whisk until smooth.
• Slowly add a small amount of the warm pumpkin mixture to the egg mixture, whisking continuously to prevent the eggs from scrambling.
• Gradually add another small amount of the warm mixture before transferring everything back into the saucepan.
• Cook over low heat, stirring continuously for approximately 8–10 minutes, until the filling thickens to a pudding-like consistency.
• Remove from the heat and stir in the butter and vanilla extract.
• Allow the filling to cool until lukewarm, then stir in the MGO 100+ Mānuka Honey until evenly combined.

• Spoon the pumpkin filling over the chilled chocolate ganache and smooth the surface.
• Refrigerate for at least 2–3 hours, or until completely set.

Step 4: Make the Whipped Cream Topping

• Pour the chilled heavy cream into a mixing bowl.

• Using an electric mixer, whip until soft peaks begin to form.
• Add the Mānuka Honey and vanilla extract, then continue whipping until medium peaks form.

• Spoon or pipe the whipped cream over the chilled pumpkin pie.

• Finish with dark chocolate shavings for an extra chocolatey touch.

Tips for the Perfect Pumpkin Cream Pie

Use pure pumpkin purée: Choose 100% pumpkin purée rather than pre-sweetened pumpkin pie filling to control the sweetness and spice.

Choose good-quality dark chocolate: Dark chocolate balances the natural sweetness of the pumpkin and Mānuka Honey, creating a rich, indulgent flavour.

Allow enough chilling time: Refrigerating the pie for at least 2–3 hours helps the layers set properly and makes slicing easier.

Make it ahead: This chocolate pumpkin pie can be prepared a day in advance and stored in the refrigerator. Add the whipped cream topping shortly before serving.

Adjust the sweetness: Mānuka Honey has a distinctive flavour, so feel free to adjust the quantity slightly to suit your taste. Changing the amount may affect how firmly the filling sets.

A New Favourite for Fall

Whether you're planning your Thanksgiving dessert menu, hosting a fall dinner party, or simply looking for a new pumpkin recipe to try, this Chocolate Pumpkin Cream Pie with Mānuka Honey is one to save.

With its chocolate biscuit base, silky ganache, spiced pumpkin filling, and whipped cream topping, it's a delicious twist on a seasonal classic.

Discover our Steens MGO 100+ Raw Mānuka Honey from the Table Collection and bring a little natural sweetness to your next homemade dessert.