chocolate-pumpkin layer pie, with phyllo crust

umpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via milisweets.comIt was time for me to switch things up a bit. I have my regular Thanksgiving pies that I make year after year. This time around, I made it my mission to come up with a new pie that I had never made before. My son asked that I make a chocolate pie for Thanksgiving. My daughter preferred I make a traditional pumpkin. I went for a combo, layered pie for both of my pumpkin and chocolate lovers.

As with all of my recipe posts, if I’m making something new, it has to be tested and perfected before I feel comfortable with sharing it. This challenge took three separate attempts to get the phyllo pie crust just right, and I also ended up tweaking the pumpkin pie recipe and switching out the original chocolate mousse with chocolate custard.  In the end, it’s always worth the effort to keep at it, until it’s right. I’m just so happy that it worked out so that I can share via this post!

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

This pie is made by baking the pumpkin pie portion first, then comes the chocolate custard layer, to set and refrigerate. Finally, it’s topped it with fresh whipped cream. The beauty and taste of the phyllo crust at the edge of the pie takes it over the top, making it super special and worthy of a Thanksgiving celebration.


The first step in making this pie, will be preparing the crust, with the use of phyllo dough. This was the toughest challenge of the pie. By the third try, it was just right.

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

The texture and taste of the crisp layers at the edges of the pie is outstanding. I tried different ways to bake the phyllo dough at the bottom of the pie, but it just didn’t come out to my standards. The trick is to have phyllo at the edges only, since it’s the only part that will cut through nicely. Besides, I need the flakey, buttery deliciousness at the bottom. It’s much easier to cook through, cut through and enjoy.

You can make a pie crust by hand. I have a great gluten-free pie crust recipe, that you can make the same way with all purpose flour, if you prefer. Otherwise, you can cheat and buy a basic roll-out pie crust (like I did for the purpose of posting this recipe today). I purchased phyllo sheets from the freezer section of the grocery store. They come in two rolled sheets per package. You will only need one sheet per pie.

On the day you decide to make the pie, place the box of phyllo dough sheets into the refrigerator to thaw. They should be just right to use, one to two hours later.

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

When you are set and ready to go, first cover the bottom of the pie pan with traditional pie crust, so that it just covers the bottom and sides.

Next, brush an egg wash (one egg white, whisked) onto the dough.

The next step is applying the phyllo dough. Unroll the sheet and cut lengthwise, into three strips. You’ll want the sheets placed to touch the base of the pie pan, and to come up about one inch up over the top edge of the pie pan.

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

Place the strips so that they overlap a bit. If you bunch the strips up in certain areas, it will make the baked result even more beautiful.

Last but not least, use your favorite cooking spray and liberally spray over all parts of the phyllo dough strips. Now it is ready for the pumpkin pie filling.

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via


Mili’s Sweets Pumpkin Pie Recipe

Here’s what you’ll need:

2 extra large eggs

1/2 cup granulated sugar

2 teaspoons cinnamon

1 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon pure vanilla extract

1 and 3/4 cups pumpkin puree

1 and 1/2 cups evaporated milk

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via milisweets.comHere’s what you’ll do:

Preheat the oven to 425 degrees.

Pumpkin pie ingredients should be mixed by hand, using a whisk and a large bowl. Whisk the two eggs completely. Add the sugar and whisk until completely combined. Add the cinnamon, ginger, nutmeg and pure vanilla extract. Whisk until combined. Add the pumpkin puree and whisk. Pour in the evaporated milk, a little at a time, and whisk until completely combined.

I’m sure some of you noticed that there are no cloves in my recipe. Sorry. I just can’t do it for my own pie. I’ve made pumpkin pie too many times to count and I definitely prefer the spice mix I chose for this recipe, above all others I’ve tried in the past.

Pour the batter into the prepared pie crust.

Mili’s Tip for Baking Pies: I always put my pie pans onto a cookie sheet so that if anything falls while baking (crust or pie filling or burned sugar) it is captured. It keeps my oven clean and makes the process easier. With that in mind, you can place your pie pan into a cookie sheet, before placing it into the oven.

Place in the oven and bake for 15 minutes. When the 15 minutes are up, take the pie out of the oven, to completely cover the crust with aluminum foil. Lower the temperature of the oven to 350 degrees. Bake for 40 additional minutes, or until you test the middle and it comes up clean. Remove the aluminum foil once the pie has completely baked through, and it is removed from the oven.

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via milisweets.comAllow the pie to cool at room temperature. You might decide that you are totally happy with this pumpkin pie as it is! I know I would be! If that is the case, you can leave it out at room temperature to serve, leave it out to apply the next layer or place it into the refrigerator, if your guests prefer cold pie. (Mine do.)

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

If you are ready for the next step, it is time to make chocolate custard.

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

Mili’s Sweets Chocolate Custard Recipe

Here’s what you’ll need:

1 cup heavy whipping cream

4 egg yolks (from extra large eggs)

1/4 cup granulated sugar

1 heaping cup chocolate chips

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

Here’s what you’ll do:

Place the one cup of heavy whipping cream into a pan at medium heat. When you see the bubbles forming around the sides of the cream, remove from heat and set aside.

Next, by hand or in a standing mixer, whisk the egg yolks with the sugar for 3 minutes. After three minutes, whisk in 1/4 cup of the warm heavy cream that you set aside.

Pour this mixture into the pan with the remaining warm heavy cream. Place on medium heat and use a rubber spatula to constantly stir the mixture. After 4-5 minutes, you’ll see the first bubbles forming. At this moment, remove it from heat. Set it aside and allow to cool for 5 minutes.

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

Once the 5 minutes are up, add the chocolate chips and use the same spatula or whisk to mix, until the chocolate chips have completely melted and you are left with beautiful, chocolate custard. It will take a few minutes to achieve the final result.

If you are making the layered pie, place the custard into the center of the pumpkin pie and use a slotted spatula to evenly smooth out the custard to the top.

Place in the refrigerator and allow to set for at least one hour. This is what the pie looks like when it has set.

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via


Once you are ready to serve, it’s time to make fresh whipped cream. In my first attempt, I placed the whipped cream on before cutting. After my second pie attempt, I decided I wanted to pipe it on, after it was cut and just before serving.

For a in-depth tutorial for making whipped cream from scratch, please see my whipped cream recipe post. If you are good to go, I’ll explain. It’s super easy, especially if you have a standing mixer.

Mili’s Sweets Whipped Cream Recipe

Here’s what you’ll need:

1 and 1/2 cups heavy whipping cream

1/3 cup granulated sugar

1 teaspoon pure vanilla extract

Here’s what you’ll do:

In a standing mixer, with a whisk attachment, place all of the ingredients in the bowl. Use the whisk to stir the mixture and dissolve the sugar. Lock in the bowl and gradually increase the speed of the mixer until it reaches 1o, or full speed. You will have whipped cream in just over one minute.

Place the whipped cream in a piping bag and add the goodness to the plate. I like to serve it on top and on the side, just in case. . .

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

Want to see what I tried, before I reached this final result? If you think you’d rather make it with mousse, let me show you how it went:

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via milisweets.comI love chocolate mousse but it doesn’t have the stiffness I want to pair with the pumpkin pie. If you want to make the pie with a chocolate mousse layer, instead of chocolate custard, please see my chocolate mousse recipe post.

For this version, I piped the whipped cream to the top. It is a nice way to go, and I liked using chocolate shavings.

The edge-crust of the phyllo dough is super easy to cut through (which actually surprised me). However, it was tough to cut into the base/bottom of the pie. The phyllo dough was edible but not cooked through, so the texture was off. The pie did taste great but it didn’t hold up and it was a shame to eat around the bottom and the pie. It was a decent first attempt.

pumpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via

In the end, I had to try again and then again. it was totally worth it. I love being satisfied with the result and practicing before “the big day” or any celebration.

Thank you for being here! Happy Thanksgiving! xox, Mili

umpkin & chocolate-pumpkin layer pie, with phyllo crust - recipe via


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Cheryl - November 22, 2014 - 3:02 pm

Hey Mili, looks delicious. I’m going to try it. Can you recommend a phyllo brand? I’ve never used this before. Thanks for the recipe!

my Thanksgiving at home » Mili's Sweets - November 29, 2014 - 11:56 pm

[…] For recipes, please see my posts for Cherry Pie and for Pumpkin Pie. […] - December 13, 2014 - 9:55 am

Hi Cheryl. I can’t remember if I responded via email but I only found one brand of phyllo sheet (versus other sizes) in the freezer section of the grocery store. xox

Thanksgiving specials » Mili's Sweets - November 18, 2015 - 8:19 pm

[…] level with a phyllo crust. For the recipe, please see my post, where I share how to make my Pumpkin Pie and Chocolate-Pumpkin Layer Pie with Phyllo Crust. I love the way this looks but really love and prefer a traditional crust with my pumpkin […]