Fudgy Pumpkin Pies ingredients and recipe from your local grocery store Save A Lot

Fudgy Pumpkin Pie

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves Yields two 9-inch pies
Prep Time 15 Minutes
Cook Time 45 - 50 Minutes
6 ounces Ginger Evans semi-sweet chocolate chips
3 Tbsp. Ginger Evans bittersweet cocoa powder
6 Tbsp. Coburn Evans unsalted butter, melted
14-oz. can Ginger Evans sweetened condensed milk
2 Tbsp. Ginger Evans corn starch
14-oz. can Pickwell Farms pumpkin puree
1 tsp. Marcum vanilla extract
3 Good Nature eggs
1 Tbsp. Marcum pumpkin pie spice
⅛ tsp. Marcum salt
2 Grissom’s frozen deep dish 9-inch pie shells



  1. Preheat oven to 325 °F.
  2. Melt the chocolate chips in a microwave safe bowl. Heat them on high power in 20-30 second intervals, stirring after each, until the chocolate is completely melted.
  3. Stir the melted butter and cocoa powder into the melted chocolate. Set aside.
  4. Combine the remaining ingredients in a large mixing bowl and use an electric mixer to beat until smooth.
  5. Add the chocolate mixture into the bowl and mix until well combined.
  6. Pour the filling into the pie shells. Place pies onto a baking sheet and bake for 45-50 minutes or until center is set. Allow pies to cool completely before cutting. Serve with whipped cream and dust with cocoa powder (optional).