Ingredients

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
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 ounce milk chocolate, melted
Ground cloves

Instructions

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.

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📖 Foodista

Triple Chocolate Pumpkin Pie

Name: Triple Chocolate Pumpkin Pie
Total time: 45 min
Yield: 12 servings
Ingredients: 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; 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 ounce milk chocolate, melted; Ground cloves

Triple Chocolate Pumpkin Pie might be just the dessert you are searching for. This recipe serves 12 and costs $1.22 per serving.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

415 kcal

Calories

6 g

Protein

23 g

Fat

46 g

Carbs

Ingredients

For 12 servings

Estimated cost~€4.35 · ~€0.35/serving

Instructions

1
Make the crust: Preheat oven to 350 degrees.
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
Bake until firm, 8 to 10 minutes.
4
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute.
5
Spread chocolate in a thin layer on bottom and up sides.
6
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
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
Remove from heat.
9
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.
10
Whisk 1/3 pumpkin mixture into chocolate mixture.
11
Whisk in remaining pumpkin mixture until completely incorporated.
12
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust.
13
Bake until center is set but still a bit wobbly, 55 to 60 minutes.
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
Serve immediately.