Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie might be just the dessert you are searching for. This recipe serves 12 and costs $1.22 per serving. One portion of this dish contains approximately 6g of protein, 23g of fat, and a total of 415 calories. 9 people have made this recipe and would make it again. Head to the store and pick up butter, ground, milk chocolate, and a few other things to make it today. It is brought to you by Foodista. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. Similar recipes include Triple-chocolate Pumpkin Pie, Triple Chocolate Pumpkin Pie, and Triple Chocolate Pumpkin Pie.

Ingredients

You need the ingredients below to cook it

  • ground graham cracker crumbs

    ground graham cracker crumbs

    finely ground graham cracker crumbs (about 16 crackers)

    168 milliliters

  • butter

    butter

    ounces unsalted butter, melted

    6 Tbsps

  • granulated sugar

    granulated sugar

    granulated sugar

    1 Tbsp

  • light-brown sugar

    light-brown sugar

    packed light-brown sugar

    2 Tbsps

  • coarse salt

    coarse salt

    coarse salt

    0.5 teaspoons

  • ground cinnamon

    ground cinnamon

    ground cinnamon

    0.5 teaspoons

  • bittersweet chocolate

    bittersweet chocolate

    bittersweet chocolate (preferably 61 percent cacao), finely chopped

    85.049 grams

  • semisweet chocolate

    semisweet chocolate

    semisweet chocolate (preferably 55 percent cacao), chopped

    170.097 grams

  • butter

    butter

    ounces unsalted butter, cut into small pieces

    4 Tbsps

  • solid-pack pumpkin

    solid-pack pumpkin

    can solid-pack pumpkin

    425.243 grams

  • evaporated milk

    evaporated milk

    can evaporated milk

    340.194 grams

  • light-brown sugar

    light-brown sugar

    packed light-brown sugar

    165 grams

  • eggs

    eggs

    eggs

    3 larges

  • cornstarch

    cornstarch

    cornstarch

    1 Tbsp

  • vanilla extract

    vanilla extract

    pure vanilla extract

    1 teaspoon

  • coarse salt

    coarse salt

    coarse salt

    1.5 teaspoons

  • ground cinnamon

    ground cinnamon

    ground cinnamon

    0.75 teaspoons

  • ground ginger

    ground ginger

    ground ginger

    0.75 teaspoons

  • ground nutmeg

    ground nutmeg

    ground nutmeg

    0.25 teaspoons

  • milk chocolate

    milk chocolate

    milk chocolate, melted

    28.35 grams

  • ground

    ground

    Ground

    1 clove

Instructions

Let's follow the instructions for cooking it

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.