Pumpkin Pie Recipe | A healthy life for me

This tender pumpkin pie with silky chocolate cream cheese frosting will be the star of your Thanksgiving menu. It’s a freshly made, spiced and very decadent fall treat to end dinner on a sweet note.

Why you’ll love this cake recipe

This simple two-layer pumpkin pie with delicious dark chocolate frosting is a fall-flavored classic.

• Friendly preparation. Freeze the pie layers ahead of time so all you have to do is stack and decorate when Thanksgiving rolls around.
• Great for fall. Everyone loves pumpkin puree, dark chocolate, cream cheese and sweet vanilla.
• Warmly seasoned. A dash of pumpkin spice, which has hints of cinnamon, nutmeg and ginger, makes for the perfect bite.
• versatile Turn the recipe into muffins, add blueberries or drizzle with salted caramel sauce if desired.

What you will need

Pumpkin Spiced Chocolate Cream Cheese Ice Cream is a heavenly flavor combination. Scroll to the bottom of the post for exact ingredient amounts.

For the cake batter

• vegetable oil – Corn and canola oil are great swaps.
• eggs – They must be at room temperature to prevent the dough from breaking.
• sugar – Granulated, light brown, or dark brown sugar all work.
• pumpkin puree – Try using an organic or sugar-free puree.
• Pumpkin Pie Spice – Add your favorite or mix 1 teaspoon cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg.
• salt – Kosher salt is best.
• Copper powder – Make sure it hasn’t expired before adding it.
• cake flour – All purpose flour works too.

For the chocolate frosting

• salted butter – You can also use unsalted butter. Avoid margarine.
• cream cheese – If possible, opt for whole cream cheese.
• powdered sugar – This is also called “confectioners’ sugar”.
• milk – I prefer whole milk, but 2% is fine too. Skip the plant milk as it is water based and will split the ice cream.
• vanilla extract – Feel free to leave it out.
• chocolate chips – I used dark chocolate, but semi-sweet and milk chocolate chips work too.

How to make pumpkin pie

Never frost a warm or semi-warm cake. Even the smallest amount of internal heat is enough to melt the ice cream and make a big mess. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat to 350F. Coat two 9-inch pans with nonstick spray. Leave them aside.
• Make the dough. Except for the flour, use a hand mixer to beat all the cake batter ingredients in a large bowl until smooth. Gradually stir in the flour until just combined.

• bake it Divide the dough between the two prepared molds. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and leave to cool on a wire rack. Loosen and remove the springform pans.
• Make the frosting. Beat the butter and cream cheese on medium speed in a large bowl until light and fluffy. Add powdered sugar 1/2 cup at a time, beating on low speed until completely smooth. Increase the speed to medium, and add the milk and vanilla extract, beating again until fully incorporated.
• Melt the chocolate. Place the chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until completely melted. Slowly pour the chocolate into the frosting.
• Glaze the cake. Place one of the cake layers on a cake stand. Spread 1 cup ice cream evenly over top with an offset spatula. Stack the second cake layer on top. Spread remaining frosting all over until completely covered.
• to serve Refrigerate until ready to serve. Slice and enjoy!

Baker’s Tips and Variations

Crunchy walnuts and a drizzle of salted caramel can take this fluffy pumpkin pie to the next level.

• Go with double chocolate. Mix 1/4 cup unsweetened cocoa powder into the batter for a double chocolate pumpkin pie.
• Use plugins. Fold 1 cup chopped walnuts, pecans, chewy cranberries, or chocolate chips into the batter for extra flavor and texture.
• make muffins Line a muffin tin with cupcake liners. Fill them with batter until they are 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Add frosting once cooled.
• cool it down If you have time, placing the cake layers in the freezer for 30 minutes will speed up the cooling process. That doesn’t mean they’re ready to freeze immediately after that, but you’ll save a lot of time compared to letting them cool naturally.
• Add cover. When the cake is frosted, add a drizzle of salted caramel on top. You can also sprinkle 1/4 cup chopped pecans or mini chocolate chips on top.
• Watch the temperature. Place an oven thermometer on the rack where you bake the cakes to make sure your oven is actually at 350 F. If it’s not properly calibrated, you may need to adjust the dial until it bakes to the correct temperature .
• Prepare in advance. Bake the cakes and refrigerate up to 2 days before. This way you only need to make the frosting and decorate on the day of your event.

Proper storage

Make sure it is completely cooled before storing to prevent spoilage.

• Counter: Place in a cake dome, away from direct heat and sunlight, for up to 2 days.
• Refrigerator: Store in an airtight container for up to 7 days. Keep it away from strong smelling foods like onions and fish.
• Freezer: This works for baked cake layers, but not for frosted cake. Wrap each layer in plastic wrap twice. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and then freeze as usual.

More fall desserts to try