Chocolate Pumpkin Pie

By MJH

Ingredients

• 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
• 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
• 1/8 teaspoon ground cloves
• Topping:
• 1 ounce milk chocolate, melted
• whipped cream, optional

Details

Servings 9
Adapted from loveandoliveoil.com

Preparation

Step 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.

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.

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.

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.