Pumpkin Bomb Pie Recipe

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This is not your grandmother’s pumpkin pie.
This is a BOMB pie.
Did you ever see that episode of “The Best Thing I Ever Ate: Guilty Pleasures” on FN with Duff Goldman and the Baltimore Bomb Pie?
Ever since I saw that episode, well over a year ago, I’ve been tinkering with different “bomb pie” recipes. You’ve seen a couple of them:
But I think this pie could cream those other pies.
{No pun intended. There will be no cream pies of any sort. ;)}
It’s rich. It’s moist.
It’s something different but without giving up those absolutely necessary traditional, festive flavors.
And I’m talking pumpkin, pie crust, chocolate, caramel, and pecans.
Get ready to fall in love…
Pumpkin Bomb Pie
  • 1 doz. Pumpkin Chocolate Chip Cookies (store bought or homemade, doesn’t matter)
  • 1 pre-baked Pie Crust (store bought or homemade– I always go store bought on pie crust!)
  • Approx. 1 c. Caramel Hershey Kisses
  • 3/4 c. Chopped Pecans, divided (1/2 + 1/4)
  • 1/2 c. Butter
  • 1/2 c. Sugar
  • 3 eggs
  • 1 Tbsp. Corn Meal (you can substitute almond flour– random.)
  • 1 Tbsp. Vinegar
  • 1 tsp. Vanilla
  • Approx. 1 c. Semi-Sweet Chocolate Chips
  • Approx. 3/4 c. Heavy Whipping Cream


  1. Break apart the cookies and fill the pie crust with them.
  2. Unwrap the Hersey Kisses and fill in the “empty spaces” with them.

Side Note: I baked pecans into my cookies, but you can just add them right into the pie with the Kisses at this point or not at all!

3. In a stand mixer, whisk together the butter, sugar, eggs, cornmeal, vinegar, and vanilla– it might look a little lumpy, by the way. Don’t worry if it doesn’t look all pretty and creamy.

4. Pour the mixture evenly over the cookies and kisses. Gently use a rubber spatula to incorporate fully. Tip: I kind of “cut” the cookies with the spatula and “smushed” it all together. You want the cookies to get soggy. That’s what you’re going for here.

5. Bake at 350º for 45 minutes, until golden brown on top. It may need to cool to set completely in the middle.

6. While it’s cooling, pour the chocolate chips into a microwave safe bowl. Pour the whipping cream over the chips until they’re exactly level with each other in the bowl (you should still be able to see the chocolate chips though– that’s very important).

7. Microwave for 1 minute and then whisk until smooth.

8. Spread the ganache on top of the pie. Garnish with chopped pecans (optional)

If you’re impatient to taste (as well you should be!) you can serve it right away and it will be amazing. If you can wait for a little while (at least an hour), the ganache and the pie will set nicely, and you’ll be able to cut neat slices.

This is also wonderful served with vanilla ice cream!

I am so excited to be participating in Tidy Mom’s 3rd Annual Love The Pie party!!
Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press

Please visit my Party Page for a more complete index of Link Parties.
If you host a regular link party, please add it to my Party Page!
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22 thoughts on “Pumpkin Bomb Pie Recipe”

  1. ooo-whee! i pinned this months ago and finally, FINALLY got around to making it and wow! thank you for sharing! i left out the ganache because i got lazy and it was still quite tasty. i’m going to make it again sans pecans. i think i need to go through yer other pies. sooo good!

  2. ashton, do you have a pumpkin cookie recipe that you like to use for this?? yours look so soft and yummy, and i would love to go with that over store bought.

    • Honestly, I use store bought cookies for this recipe. They’re perfect because they’re always a little bit dry. And, for whatever reason– that seems to work really well!


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