Triple Chocolate Pumpkin Pie

eatoplan

November 12, 2024

medium

Dessert

Make the Crust:

Preheat oven to 350°F.
In a bowl, combine graham cracker crumbs, melted butter, sugars, salt, and cinnamon. Press the mixture firmly into the bottom and up the sides of a deep 9½-inch pie dish.
Bake for 8–10 minutes, until the crust is set and firm.
Remove from the oven, and sprinkle bittersweet chocolate over the bottom of the crust. Return to the oven for about 1 minute, just until the chocolate begins to melt.
Spread the melted chocolate in a thin layer on the bottom and sides of the crust, then let cool on a wire rack. Reduce the oven temperature to 325°F.

Make the Filling:

In a large heatproof bowl set over a pot of simmering water, melt the semisweet chocolate and butter, stirring until smooth. Remove from heat.
In a separate medium bowl, combine pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves.
Whisk ⅓ of the pumpkin mixture into the melted chocolate, then gradually whisk in the remaining pumpkin mixture until fully incorporated.

Assemble and Bake:

Place the pie dish on a rimmed baking sheet. Pour the pumpkin-chocolate mixture into the crust.
Bake for 55–60 minutes, or until the center is set but still slightly wobbly.
Cool in the pie dish on a wire rack, then refrigerate until well chilled, at least 8 hours (preferably overnight).

Serve:

Before serving, drizzle melted milk chocolate over the top for a beautiful finish. Serve immediately and enjoy the decadent triple-chocolate layers!

Reviews

Ingredients:

Adjust Servings

	2cups ground graham cracker crumbs finely, ( 16 crackers)
	6tablespoons butter unsalted, melted
	1tablespoon granulated sugar
	2tablespoons light-brown sugar packed
	0.5teaspoon coarse salt
	0.5teaspoon ground cinnamon
	3ounces bittersweet chocolate finely chopped, (preferably 61 percent cacao)
	6ounces semisweet chocolate chopped, (preferably 55 percent cacao)
	4tablespoons butter unsalted, cut into small pieces
	15ounces solid-pack pumpkin canned
	12ounces evaporated milk canned
	0.75cup light-brown sugar packed
	3large eggs
	1tablespoon cornstarch
	1teaspoon vanilla extract pure
	1.5teaspoons coarse salt
	0.75teaspoon ground cinnamon
	0.75teaspoon ground ginger
	0.25teaspoon ground nutmeg
	1ounce milk chocolate melted
	1cloves ground

Directions

Make the Crust

1. Preheat oven to 350°F. | 2. In a bowl, combine graham cracker crumbs, melted butter, sugars, salt, and cinnamon. Press the mixture firmly into the bottom and up the sides of a deep 9½-inch pie dish. | 3. Bake for 8–10 minutes, until the crust is set and firm. | 4. Remove from the oven, and sprinkle bittersweet chocolate over the bottom of the crust. Return to the oven for about 1 minute, just until the chocolate begins to melt. | 5. Spread the melted chocolate in a thin layer on the bottom and sides of the crust, then let cool on a wire rack. Reduce the oven temperature to 325°F.

Mark as complete

Make the Filling

1. In a large heatproof bowl set over a pot of simmering water, melt the semisweet chocolate and butter, stirring until smooth. Remove from heat. | 2. In a separate medium bowl, combine pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves. | 3. Whisk ⅓ of the pumpkin mixture into the melted chocolate, then gradually whisk in the remaining pumpkin mixture until fully incorporated.

Mark as complete

Assemble and Bake

1. Place the pie dish on a rimmed baking sheet. Pour the pumpkin-chocolate mixture into the crust. | 2. Bake for 55–60 minutes, or until the center is set but still slightly wobbly. | 3. Cool in the pie dish on a wire rack, then refrigerate until well chilled, at least 8 hours (preferably overnight).

Mark as complete