Fall baking season means one thing at my house, and that is finding new ways to sneak pumpkin into everything.
This Chocolate Chip Pumpkin Pudding Pie is one of those happy accidents that turned into a permanent fixture on my dessert table.
It is a no-bake pumpkin pie made with a creamy pudding filling, warm pumpkin pie spice, and plenty of mini chocolate chips folded right in.
If you love traditional pumpkin pie but want something a little richer and a lot easier to make, this is the recipe to bookmark.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 3 hours |
| Total Time | 3 hours 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
This filling reminds me a lot of the batter in my Chocolate Chip Pumpkin Bread, just in a creamier, no-bake form that comes together in one bowl.
Why You’ll Love This Chocolate Chip Pumpkin Pudding Pie
This pie skips the oven entirely, which makes it perfect for busy holiday weeks when your oven is already full.
It also comes together with pantry staples you probably already have on hand.
The texture is light and fluffy rather than dense like a traditional custard pie.
Every bite has little pockets of melty chocolate mixed into the pumpkin spice flavor.
- No oven required, so it will not compete for space with your turkey or ham
- Ready with about 20 minutes of hands-on prep
- Kid-friendly flavor thanks to the chocolate chips
- Make-ahead dessert that actually tastes better the next day
- Uses simple ingredients you can find at any grocery store
Another favorite from my fall lineup: Pumpkin Pie Recipe From Scratch.
Ingredients
Every ingredient here plays a specific role in getting that thick, scoopable pudding texture.
Nothing fancy is required, just a few key pantry and refrigerator staples.
- 1 graham cracker pie crust (9 inch), store bought or homemade
- 2 cups cold whole milk
- 2 boxes (3.4 ounces each) instant vanilla pudding mix
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 and a half teaspoons pumpkin pie spice
- 1 cup mini semi-sweet chocolate chips, divided
- 1 container (8 ounces) frozen whipped topping, thawed and divided
- Chocolate shavings or extra mini chips, for garnish
Read Also: Pumpkin Pie Spice Recipe
Kitchen Equipment Needed
You do not need any special tools for this recipe, just the basics that are probably already in your kitchen.
A hand mixer speeds things up, but a sturdy whisk works too.
- 9 inch pie plate, if making your own crust
- Large mixing bowl
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Vegetable peeler, for chocolate shavings garnish
If you enjoy building a good pie crust from scratch, my Flaky Pie Crust Recipe is a great one to have on hand for other fall bakes.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie or other pumpkin desserts.
They are not required, but they make the process a little smoother and the results a little better.
1. Libby’s 100% Pure Pumpkin
This is the pumpkin puree I trust most for consistent flavor and texture in pudding-style pies.
It has a smooth consistency with no added sugar or spices, so you stay in full control of the seasoning.
2. KitchenAid Hand Mixer
A good hand mixer whips the pudding base until it is thick and smooth in about two minutes flat, which is exactly what this recipe needs.
It also makes folding in the whipped topping much easier without deflating it.
3. Keebler Ready Crust Graham Cracker Pie Crust
On busy weeks, this is my shortcut of choice. It holds up well once chilled and gives the pie that classic graham cracker crunch without any extra work.
4. Ghirardelli Mini Chocolate Chips
Mini chips distribute more evenly throughout the pudding filling than regular sized chips.
Ghirardelli in particular melts beautifully for the garnish on top of the finished pie.
Another favorite: Pie Dough Recipe
Step-by-Step Instructions: How to Make Chocolate Chip Pumpkin Pudding Pie
This filling comes together in one bowl and does not require any cooking on the stove. If you have made Pumpkin Pie Filling Recipe before, you will notice this method is even simpler.
Step 1: Prepare Your Crust
- If using a store bought graham cracker crust, simply remove it from its packaging and set it on a flat surface or tray.
- If making your own crust, press the graham cracker mixture firmly and evenly into a 9 inch pie plate, working it up the sides.
- Bake the homemade crust at 350 degrees Fahrenheit for 7 to 8 minutes, then let it cool completely to room temperature before filling.
Step 2: Whisk the Milk and Pudding Mix
- Pour the 2 cups of cold whole milk into a large mixing bowl.
- Add both boxes of instant vanilla pudding mix directly into the milk.
- Whisk vigorously, or use a hand mixer on medium speed, for about 2 minutes until the mixture is thick and smooth with no lumps remaining.
Step 3: Add the Pumpkin and Spice
- Add the 1 cup of canned pumpkin puree to the pudding mixture.
- Sprinkle in the 1 and a half teaspoons of pumpkin pie spice.
- Mix on low speed, or stir by hand, until the pumpkin and spice are fully incorporated and the color is uniform throughout.
Step 4: Fold in the Chocolate Chips
- Measure out 3/4 cup of the mini chocolate chips, reserving the remaining 1/4 cup for garnish later.
- Gently fold the 3/4 cup of chocolate chips into the pumpkin pudding mixture using a rubber spatula.
- Stir just until the chips are evenly distributed, being careful not to overmix.
Step 5: Fold in the Whipped Topping
- Measure out 1 and a half cups of the thawed whipped topping, reserving the rest for the top of the pie.
- Add the whipped topping to the pumpkin pudding mixture in two additions.
- Fold gently with a spatula after each addition until the mixture is light, fluffy, and streak free.
Step 6: Fill the Crust and Chill
- Spoon the pumpkin pudding filling into the prepared graham cracker crust.
- Use the back of a spoon or an offset spatula to smooth the top of the filling evenly.
- Cover loosely with plastic wrap and refrigerate for at least 3 hours, or until the filling is fully set.
Step 7: Garnish and Serve
- Once the pie has set, spread the remaining whipped topping evenly over the top.
- Sprinkle the reserved 1/4 cup of mini chocolate chips over the whipped topping.
- Use a vegetable peeler to shave a bit of extra chocolate over the top if you want a bakery style finish, then slice and serve chilled.
Tips for The Best Chocolate Chip Pumpkin Pudding Pie
A few small details make a big difference in how this pie turns out.
These are the tricks I have picked up after making it more times than I can count.
- Use cold milk straight from the refrigerator so the pudding thickens properly
- Reach for plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices
- Fold the whipped topping in gently to keep the filling light and airy
- Chill the pie for the full time listed, since a shorter chill can leave the center soft
- Freeze the mini chocolate chips for 10 minutes before folding them in so they hold their shape better
Read Also: Maple Brown Butter Pumpkin Pie
Serving Suggestions
This pie is rich enough to stand on its own, but a few extra touches make it feel a little more special for company.
It also pairs nicely with other fall desserts on a holiday dessert table.
- A dollop of fresh whipped cream and a dusting of cinnamon
- A warm mug of coffee or spiced chai alongside each slice
- A drizzle of caramel sauce over the top for extra sweetness
- Served next to a slice of Pumpkin Mousse for a full pumpkin dessert spread
- A scoop of vanilla ice cream on the side for a la mode style serving
Variations of Chocolate Chip Pumpkin Pudding Pie
Once you have the base recipe down, it is easy to switch things up depending on what you are craving.
Here are a few of my favorite ways to change this pie.
- Swap the graham cracker crust for an Oreo cookie crust for a chocolate forward version
- Use butterscotch chips instead of chocolate chips for a caramel flavored twist
- Add a layer of cream cheese whipped with sugar at the bottom of the crust before adding the filling
- Stir in a tablespoon of espresso powder for a mocha pumpkin flavor
- Top with crushed pecans instead of chocolate shavings for extra crunch
Another favorite: Chocolate Pudding Pie Recipe
Storage and Reheating
Since this is a no-bake, chilled pie, storage is simple and there is no reheating involved.
Keeping it properly chilled is the key to preserving its texture.
- Store leftovers covered in the refrigerator for up to 4 days
- Keep the pie covered tightly with plastic wrap or a pie dome to prevent it from absorbing other fridge odors
- Freeze individual slices wrapped in plastic wrap for up to 1 month
- Thaw frozen slices in the refrigerator overnight before serving
- Avoid leaving the pie at room temperature for more than 2 hours
If you love make-ahead pumpkin desserts, my Pumpkin Bread Pudding Recipe also stores beautifully in the fridge.
Nutritional Facts
Nutrition will vary slightly depending on the specific brands of pudding mix, whipped topping, and crust you use.
Here is a general estimate per slice, based on 8 servings.
- Calories: approximately 320 per slice
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Sugars: 28g
- Protein: 4g
- Sodium: 320mg
Read Also: Dark Chocolate Pumpkin Tart Recipe
Health Benefits of Key Ingredients
While this is very much a treat, a couple of the ingredients do bring some nutritional value to the table.
Pumpkin in particular is one of the more nutrient dense ingredients in this recipe.
- Pumpkin puree is rich in vitamin A, which supports eye health and immune function
- Pumpkin also provides fiber, which supports healthy digestion
- Milk contributes calcium and vitamin D for bone health
- Dark or semi-sweet chocolate chips contain small amounts of antioxidants called flavonoids
- Pumpkin pie spice ingredients like cinnamon and ginger have natural anti-inflammatory properties
For another pumpkin dessert with real nutritional upside, take a look at my Pumpkin Cheesecake Recipe.
FAQs About Chocolate Chip Pumpkin Pudding Pie
1. Can I use homemade whipped cream instead of frozen whipped topping?
Yes, you can substitute an equal amount of stabilized homemade whipped cream for the frozen whipped topping.
Keep in mind that whipped cream is softer than whipped topping, so the pie may need a bit longer to fully set in the refrigerator.
2. Why is my pie filling runny instead of thick?
This usually happens if the milk was not cold enough or if the mixture was not whisked long enough to activate the pudding mix.
Give the filling a full 2 minutes of mixing and always start with cold milk straight from the fridge.
3. Can I make this pie ahead of time for a holiday?
Absolutely, this pie is actually a great make-ahead dessert since it needs to chill anyway.
You can prepare it up to 2 days in advance and store it covered in the refrigerator until you are ready to serve it.
4. Can I use fresh roasted pumpkin instead of canned puree?
Yes, homemade pumpkin puree works well as long as it is well drained and free of excess water.
Excess moisture can thin out the filling, so pressing the puree through a fine mesh strainer first is a good extra step.
5. Is this pie very sweet?
It has a moderate sweetness level thanks to the pudding mix, whipped topping, and chocolate chips.
If you prefer a less sweet dessert, you can reduce the chocolate chips slightly or use a sugar free pudding mix.
Another favorite: Chocolate Chip Cookies Recipe
Chocolate Chip Pumpkin Pudding Pie
Ingredients
- 1 graham cracker pie crust 9 inch, store bought or homemade
- 2 cups cold whole milk 480ml
- 2 boxes instant vanilla pudding mix 3.4 ounces or 96g each
- 1 cup canned pumpkin puree 240g, not pumpkin pie filling
- 1.5 teaspoons pumpkin pie spice
- 1 cup mini semi-sweet chocolate chips divided, 170g
- 1 container frozen whipped topping 8 ounces or 226g, thawed and divided
- chocolate shavings for garnish, or extra mini chips
Equipment
- 9-inch pie plate if making your own crust
- Large mixing bowl
- Hand mixer or sturdy whisk
- Rubber spatula
- Measuring cups and spoons
- Vegetable peeler for chocolate shavings garnish
Method
- Prepare your crust: If using a store bought graham cracker crust, simply remove it from its packaging and set it on a flat surface. If making your own crust, press the graham cracker mixture firmly into a 9 inch pie plate, working it up the sides. Bake at 350°F for 7-8 minutes, then let cool completely to room temperature before filling.
- Whisk milk and pudding: Pour cold milk into a large mixing bowl. Add both boxes of instant vanilla pudding mix and whisk vigorously, or use a hand mixer on medium speed, for about 2 minutes until thick and smooth with no lumps.
- Add pumpkin and spice: Add the pumpkin puree and pumpkin pie spice to the pudding mixture. Mix on low speed or stir by hand until fully incorporated and the color is uniform.
- Fold in chocolate chips: Reserve 1/4 cup of mini chocolate chips for garnish. Gently fold the remaining 3/4 cup of chips into the pudding mixture using a rubber spatula until evenly distributed.
- Fold in whipped topping: Measure out 1 1/2 cups of thawed whipped topping, reserving the rest for topping. Fold the whipped topping into the pudding mixture in two additions, gently mixing until light, fluffy, and streak free.
- Fill and chill: Spoon the filling into the prepared crust and smooth the top with a spoon or offset spatula. Cover loosely with plastic wrap and refrigerate for at least 3 hours until fully set.
- Garnish and serve: Once set, spread remaining whipped topping over the top. Sprinkle with reserved mini chocolate chips and chocolate shavings, then slice and serve chilled.
Nutrition
Notes
- Use cold milk straight from the refrigerator so the pudding thickens properly.
- Reach for plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Fold the whipped topping in gently to keep the filling light and airy.
- Chill the pie for the full time listed, since a shorter chill can leave the center soft.
- Freeze the mini chocolate chips for 10 minutes before folding them in so they hold their shape better.
- Swap the graham cracker crust for an Oreo cookie crust for a chocolate-forward version.
- Use butterscotch chips instead of chocolate chips for a caramel-flavored twist.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze individual slices wrapped in plastic wrap for up to 1 month.
- Avoid leaving the pie at room temperature for more than 2 hours.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Chocolate Chip Pumpkin Pudding Pie has become one of my most requested desserts every time pumpkin season rolls around.
It is easy enough for a weeknight treat but special enough to serve at your next holiday gathering.
I would love to hear how yours turns out, so leave a comment below once you give it a try.
If you enjoyed this recipe, please share it with a friend who loves pumpkin desserts as much as you do.
Recommended:
- Pumpkin Pecan Pie Recipe
- Vegan Pumpkin Pie Recipe
- Keto Pumpkin Pie Recipe
- Mini Pumpkin Pies Recipe
- Chocolate Pie Recipe
