Triple Chocolate Pumpkin Pie
This is a very interesting pie! Each bite I took left me trying to decide if I found it more “pumpkiny” or more “chocolatey.” The verdict is out and you will have to make it yourself to decide! The filling is very smooth and custardy—rich but not overbearing. The crust is light, crispy, sweet, and delicious. The bittersweet chocolate in between the crust and the filling offers a nice surprise. This is anything but your grandmother’s traditional pumpkin pie!
Triple Chocolate Pumpkin Pie:
- 2 cups graham cracker crumbs, finely grated
- 6 tablespoons butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 ounces bittersweet chocolate, finely chopped
- 6 ounces semi-sweet chocolate
- 4 tablespoons butter, cut into small pieces
- 1 15 oz. can pumpkin
- 1 12 oz. can evaporated milk
- 3/4 cup packed brown sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1.5 teaspoons salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- pinch of ground cloves
- 1 ounce milk chocolate, melted
Make the crust:
Preheat oven to 350 F. Combine all crust ingredients in a mixing bowl and toss until thoroughly combined. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until firm, about 9-11 minutes. Remove from oven and sprinkle bittersweet chocolate across the bottom of the crust. Spread chocolate in a thin layer across the bottom and the sides. It should be melty enough to spread. If not, place in the oven for about one minute.
Make the filling:
In a double boiler melt the semi-sweet chocolate and butter. Stir continuously until smooth. Remove from heat. In a large mixing bowl, combine pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, cloves. Whisk 1/3 of pumpkin mixture into the chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Place pie dish containing crust on a baking sheet. Pour filling into crust. Bake 50-65 minutes, or until center of pie is set, yet still wobbly. (The cooking time entirely depends on your oven! I suggest you check after 50 minutes and keep adding time until it is done.) Let cool completely in pie dish on a wire rack. Refrigerate at least 8 hours, or overnight.
In a double boiler melt milk chocolate until smooth. Pour into a decorator’s squirt bottle and drizzle on top of pie. Serve immediately.
Original recipe found on MarthaStewart.com