Ingredients
- For filling:
- Ingredients for crust (or use store-bought crust)
- 2 cups finely ground 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
- 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
- 6 ounces semi-sweet chocolate (preferably 55 percent cacao), chopped
- 1 can (15 OZ) solid packed pumpkin
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 Tbls. cornstarch
- 1 tsp. vanilla
- 1 1/2 tsp. course salt
- 3/4 tsp. cinnamon
- 3/4 tsp.ginger
- 1/4 tsp. nutmeg
- Pinch ground cloves
- 1 oz. milk chocolate , melted
Details
Preparation
Step 1
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.
Step 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.
Step 3: For filling: In a large heatproof bowl, set over a pot of simmering water, melt semisweet
chocolate and butter, stirring until smooth. Remove from heat.
Step 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. Wisk the remaining pumpkin mixture until completely incorporated.
Stem 5: Transfer pie dish to a baking sheet, and pour pumpkin mixture into crust. Bake until center is
set but still a bit wobbly, about 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.
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