Summary

Triple Chocolate Pumpkin Pie requires about about 45 minutes from start to finish. This recipe serves 12 and costs $1.24 per serving. One serving contains 417 calories, 7g of protein, and 23g of fat. It is perfect for Thanksgiving. 9 people were impressed by this recipe. It is brought to you by Foodista. If you have semisweet chocolate, vanillan extract, light-brown sugar, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so outstanding. Try Triple-Chocolate Pumpkin Pie, Triple-chocolate Pumpkin Pie, and Triple Chocolate Pumpkin Pie for similar recipes.

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.

Ingredients

• 1 finely ground graham cracker crumbs (about 16 crackers)
• 2 ounces unsalted butter, melted
• 3 granulated sugar
• 4 packed light-brown sugar
• 5 coarse salt
• 6 ground cinnamon
• 7 bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 8 semisweet chocolate (preferably 55 percent cacao), chopped
• 9 ounces unsalted butter, cut into small pieces
• 10 can solid-pack pumpkin
• 11 can evaporated milk
• 12 packed light-brown sugar
• 13 eggs
• 14 cornstarch
• 15 pure vanilla extract
• 16 coarse salt
• 17 ground cinnamon
• 18 ground ginger
• 19 ground nutmeg
• 20 Ground
• 21 milk chocolate, melted

Directions

• 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.