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Triple-Chocolate Pumpkin Pie - Graham cracker crust is slathered with a layer of bittersweet chocolate that's hidden beneath a pumpkin & semi-sweet chocolate filling. Sure to be your new Thanksgiving holiday favorite!

Triple-Chocolate Pumpkin Pie

  • Yield: 2 pies 1x

Description

Graham cracker crust is slathered with a layer of bittersweet chocolate that’s hidden beneath a pumpkin & semi-sweet chocolate filling.


Scale

Ingredients

For crusts:

  • 4 cups finely ground graham cracker crumbs (about 32 crackers)
  • 6 ounces (12 tablespoons) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 cup (packed) light-brown sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 6 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

For filling:

  • 12 ounces semisweet chocolate (preferably 55 percent cacao), chopped
  • 4 ounces (6 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
  • Pinch of ground cloves

For topping:

  • 2 ounces milk chocolate, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press half of mixture into bottom and up sides of a deep, 9 1/2-inch pie plate. Repeat with remaining mixture in second pie plate. Place on a rimmed baking sheet and bake until firm, 8 to 10 minutes.
  3. Remove from oven, and sprinkle half of bittersweet chocolate over bottom of each 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.
  4. In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  5. 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.
  6. Pour half of pumpkin mixture into each 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 over top of both pies. Serve immediately.

Notes

Adapted from Martha Stewart

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