Triple-Chocolate Pumpkin Pie

Triple-Chocolate Pumpkin Pie

 





I found this recipe months ago. And despite the fact that Taylor is a traditionalist and hates me messing with his beloved pumpkin pie, I couldn’t not make it. I mean, triple-chocolate pumpkin pie? Hello.


Triple-Chocolate Pumpkin Pie


INGREDIENTS

  • 2 cups graham cracker crumbs (finely ground, about 16 crackers)
  • 3 oz. unsalted butter (melted)
  • 1 Tbsp. granulated sugar
  • 2 Tbsp. light brown sugar (packed)
  • 1/2 tsp. coarse salt
  • 1/2 tsp. ground cinnamon
  • 3 oz. bittersweet chocolate (preferably 61 percent cacao, finely chopped)
  • 6 oz. semisweet chocolate (preferably 55 percent cacao, chopped)
  • 2 oz. unsalted butter (cut into small pieces)
  • 15 oz. solid pack pumpkin
  • 12 oz. evaporated milk
  • 3/4 cup light brown sugar (packed)
  • 3 large eggs
  • 1 Tbsp. cornstarch
  • 1 tsp. pure vanilla extract
  • 1 1/2 tsp. coarse salt
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1 oz. milk chocolate (melted)
  • whipped cream (optional)

    • METHOD

    ####SIKI####

    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.