Zubereitung

1. 1

   Make the crust: Preheat oven to 350 degrees.

2. 2

   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.

3. 3

   Bake until firm, 8 to 10 minutes.

4. 4

   Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute.

5. 5

   Spread chocolate in a thin layer on bottom and up sides.

6. 6

   Let cool on a wire rack. Reduce oven temperature to 325 degrees.

7. 7

   Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth.

8. 8

   Remove from heat.

9. 9

   Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.

10. 10

    Whisk 1/3 pumpkin mixture into chocolate mixture.

11. 11

    Whisk in remaining pumpkin mixture until completely incorporated.

12. 12

    Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust.

13. 13

    Bake until center is set but still a bit wobbly, 55 to 60 minutes.

14. 14

    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.

15. 15

    Serve immediately.