Triple-Chocolate Pumpkin Pie

By beltranm

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.

Ingredients

• •FOR THE GRAHAM CRACKER CRUST
• •2 cups finely ground graham cracker crumbs (about 16 crackers)
• •3 ounces (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
• •3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
• •FOR THE FILLING
• •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
• •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
• •Ground cloves
• •1 ounce milk chocolate, melted

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

1. Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
2. 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 degrees.
3. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
4. 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.
5. 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.