Chocolate Pumpkin Pie

By gstark

Ingredients

• Pie shell
• 3 oz Bittersweet Chocolate (very finely chopped)
• 6 oz Semisweet Chocolate (chopped)
• 4 tablespoons Unsalted Butter (cut into small pieces)
• 1 14 oz Can Pumpkin
• 1 12 oz Can Evaporated Milk
• 3/4 cup Packed Light-Brown Sugar
• 3 Large Eggs
• 1 tablespoon Cornstarch
• 1 teaspoon Vanilla Extract
• 3/4 teaspoon Ground Cinnamon
• 3/4 teaspoon Ground Ginger
• 1/4 teaspoon Ground Nutmeg
• Pinch of Ground Cloves

Preparation

Step 1

Bake pie shell

Heat oven to 325F.
3 oz Bittersweet Chocolate (very finely chopped)
6 oz Semisweet Chocolate (chopped)
4 tablespoons Unsalted Butter (cut into small pieces)
instructions
For the Pie Filling: In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat.

In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Fold in the chocolate mixture, and pour into pie crust. Place pie pan on a baking sheet. Bake at 325F until center of pie has set, about an hour. Refrigerate until cooled completely to serve.