Double Whiskey Chocolate Pumpkin Pie

I'm not gonna lie, this is one of those recipes that catches your breath instantly if you like perusing desserts. This is as good as it sounds, and it's a hit at the party - my guests loved it! Also I love Confessions of a Cardamom Addict and this is a great holiday treat!

Double Whiskey Chocolate Pumpkin Pie


For the Crust
1 cup + 3 tablespoons flour
4 tablespoons unsweetened cocoa
4 tablespoons sugar
6 tablespoons unsalted chilled butter
2 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon salt

For the Filling
2 tablespoons unsalted butter
1/3 cup semi-sweet chocolate chips
2 tablespoons cream
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
pinch salt
2/3 brown sugar
1 can pureed pumpkin
2 eggs
3 tablespoons whiskey
1 teaspoon vanilla


For the Crust
Beat the egg yolk and cut the unsalted butter into small pieces. I use my hands to mix all the ingredients together into it is nice dough-like texture. Shape into ball, cover with plastic wrap, and put in fridge for 1/2 hour.

Preheat oven to 300 degrees F, butter or nocalspray pie tin, spread chilled dough evenly in tin. Prick the bottom of the tin with a fork and line the crust with tin foil. I use beans to weigh down the foil but if you have pie weights, all the better! Bake 15 minutes, pull out of oven and remove foil/beans.

For the Filling

Preheat oven to 375 degrees F. Put chocolate, butter, whiskey and sugar in a flameproof bowl on top of boiling pot of water until melted together. Mix with the rest of the ingredients thoroughly and then pour into baked crust. Bake 55 minutes. Bam!


  1. Planning on making a quadruple whiskey version of this soon.




Search This Blog