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Pumpkin-Chocolate Pie

Is it more of a pumpkin pie, or a chocolate cheesecake? You need to make it to find out

Recipe Courtesy of Jeremy Rock SmithExecutive Chef of the Kripalu Kitchen within the Kripalu Center for Yoga and Health 

Chocolate, pumpkin, and cheesecake are the ultimate fall dessert trio. This recipe mixes canned pumpkin with spices like cinnamon, ginger, and cloves to bring out the feeling of autumn. The chocolate layer uses unsweetened bakers chocolate, maple syrup, and cream cheese, making the pie rich and decadent. 

About the the Kripalu Kitchen 

The Kripalu Center for Yoga & Health, is recognized as the largest yoga retreat center in North America. Executive chef Jeremy Smith prepares fresh, farm-to-table cuisine for guests daily. He began his career in classical French cuisine, working in the United States and abroad, and later honed his love for teaching & natural foods at Canyon Ranch. Now, he leads the Kripalu Kitchen where whole grains, fresh vegetables, and legumes form the backbone of the menu, with fresh poultry, fish, and dairy products as options for protein.  


For the Crust

  • 4 Ounces honey graham crackers
  • 1/3 Cup Sucanat (granulated cane juice)
  • 1/3 Cup butter (or Earth Balance)

For the Chocolate Layer

  • 2 Ounces unsweetened baker's chocolate
  • 6 Ounces cream cheese (or cream cheese alternative) at room temperature
  • 1 1/2 Tablespoon arrowroot
  • 3/4 Cups pure maple syrup

For the Pumpkin Layer

  • 2 Eggs well beaten
  • 2 Cups cooked or canned pumpkin
  • 3/4 Cups Sucanat
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground clove
  • 1 Teaspoon salt
  • 1 Cup milk of your choice


For the Crust

In a food processor, finely grind the graham crackers. Add the Sucanat and process briefly. In a small saucepan, melt the butter. With the processor running, add the melted butter to the graham cracker mixture and blend until the mixture is damp and holds together. 

Preheat oven to 425 degrees. Press the mixture into a lightly oiled, 10-inch pie pan, covering the bottom and sides. Bake for 3 to 5 minutes. Remove and let cool.

For the Chocolate Layer

To make the chocolate layer: In a double boiler, melt the chocolate on medium heat. Remove from heat and let cool. 

Meanwhile, in a food processor or with an electric mixer, blend the cream cheese at medium speed until fluffy. Add the arrowroot and blend until smooth and thick. With the processor running, add the syrup in a steady stream until blended.

Pour the mixture into the cooled crust and smooth to fill the bottom of the crust. Set aside.

For the Pumpkin Layer

To make the pumpkin layer: Preheat oven to 425 degrees. In a large bowl, combine the eggs, pumpkin, Sucanat, spices, and salt and mix together until well blended. Add the milk and mix with an electric blender at low speed until well combined. 

Pour the mixture over the chocolate layer. (The pie will be very full.) Bake for 15 minutes. Reduce heat to 350 degrees and bake for 40 to 45 minutes more or until a knife inserted one inch from the edge comes out clean. Let cool on a wire rack. Serve alone or topped with whipped cream.

Nutritional Facts
Calories Per Serving444
Total Fat21g32%
Vitamin A650µg72%
Vitamin B120.3µg5%
Vitamin B60.1mg5.5%
Vitamin C3mg4%
Vitamin D0.9µg0.2%
Vitamin E1mg7%
Vitamin K14µg17%
Folate (food)25µgN/A
Folate equivalent (total)43µg11%
Folic acid10µgN/A
Niacin (B3)1mg5%
Riboflavin (B2)0.6mg34.8%
Sugars, added41gN/A
Thiamin (B1)0.1mg6.7%