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Slice of Chocolate Chip Pumpkin Pie on a white plate
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3.65 from 17 votes

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!
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 189kcal
Author: Dorothy Kern
Cost: $8

Ingredients

  • 1 pie crust (from scratch or from a pack of two)
  • 1 ¾ cups (425g) pumpkin puree (1 full 15 ounce can)
  • ½ teaspoon salt
  • 1 ¾ cups (414ml) whole milk
  • 3 large eggs
  • cup (134g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 ¼ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ¼ teaspoon Ground Allspice
  • 1 cup (85g) mini chocolate chips

Instructions

  • Preheat oven to 375°F.
  • 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.
  • Place pumpkin, salt, milk, eggs, both sugars, and spices in a large bowl. Whisk until smooth. Stir in chocolate chips. Pour into pie plate.
  • 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.
  • 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.

Video

Notes

  • The pie is very full. Be sure to use at least a 9" pie plate for this recipe or it will spill over. You can also use 9.5" or 10" pie plate, or a 9" deep dish. Either way, put it on a cookie sheet for baking. 
  • I like to cover the edges of my crust with foil or a pie shield and then remove them about 15 minutes before baking ends. You can also use a pie shield, if you have one. You can add that at the beginning and remove it, like the foil, or just add it to the pie after about half the bake time.
  • My mom used to make this as two pies, in two 7" pie plates. Feel free to do that if you want, using 2 crusts.

Nutrition

Serving: 1serving | Calories: 189kcal