Triple Chocolate Pumpkin Pie

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This pumpkin pie uses a pretty basic graham cracker crumb crust with some pumpkin spices mixed in, though you could easily add some cocoa powder to the crust to get a fourth form of chocolate into the mix. The first chocolate comes in the form of a layer of bittersweet chocolate on the crust that is topped with the semisweet chocolate pumpkin pie and the final chocolate comes in the form of a milk chocolate drizzle that is added just before serving. This triple chocolate pumpkin pie is pure chocolaty decadence at its best! 
 
 
 
Triple Chocolate Pumpkin Pie Recipe
 
Ingredients List;
  • 2 cups graham cracker crumbs (about 16 crackers)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2 tablespoons packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginge
  • r3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
  • 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 can (15 ounce) solid-pack pumpkin
  • 1 can (12 ounce) evaporated milk
  • 3/4 cup packed light-brown sugar
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 ounce milk chocolate, melted

 

Directions

Mix the graham cracker crumbs, butter, sugars, salt, cinnamon and ginger, press the mixture into the bottom of a 9 inch pie plate and bake in a preheated 350F/180C oven until lightly golden brown, about 8-10 minutes.
Sprinkle the bittersweet chocolate over bottom of crust, return to oven until it melts and spread it in a thin layer over the bottom of the crust.
Melt the semisweet chocolate and butter in a double boiler until smooth and set aside.
Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
Mix in 1/3 of the pumpkin mixture into the chocolate and then mix in the rest.
Pour the mixture into the pie plate and bake in a preheated 325F/170C oven until the center is set but still jiggly, about 50-60 minutes.
Let cool, refrigerate overnight and drizzle the milk chocolate on just before serving.

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