Triple Chocolate Pumpkin Pie

Graham Cracker Crust:

2 cups finely ground graham cracker crumbs (about 12 whole crackers/24 squares/48 little rectangles)

6 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

2 tablespoons packed light-brown sugar

½ teaspoon coarse salt

½ teaspoon ground cinnamon

3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped



6 ounces semisweet chocolate (preferably 55 percent cacao), chopped

2 ounces (4 tablespoons) unsalted butter, cut into small pieces

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

¾ cup packed light-brown sugar

3 large eggs

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1½ teaspoons coarse salt

¾ teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground nutmeg

Pinch of ground cloves



1 ounce milk chocolate, melted


Preheat oven to 350°F. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9½ -inch pie dish. Bake until firm, 8 to 10 minutes.


Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325°F.


In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.


Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.


Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.


Recipe printed from Baked By Buttercup:


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