- 9
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
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.