I made Triple-Chocolate Pumpkin Pie for dessert for our Thanksgiving meal, inspired by Martha Stewart’s recipe. Firstly there’s a layer of bittersweet chocolate that coats the stem ginger cookie and toasted pecan crumb crust (not in the original recipe, making it mine with this crust). Then there’s the semisweet chocolate blended with pumpkin purée giving the filling a silky smoothness, and finally a drizzle of milk chocolate on top to add sweetness to this rich pie.

Print Pin

Triple-Chocolate Pumpkin Pie

Course Dessert

Ingredients

For the Crust

• 1 ½ cups finely ground stem ginger cookies
• 1 cup finely ground pecans
• 6 tbsp unsalted butter melted
• 1 tbsp granulated sugar
• 2 tbsp packed light-brown sugar
• ½ tsp coarse salt
• ½ tsp ground cinnamon
• 3 ounces bittersweet chocolate finely chopped

For the Filling

• 6 ounces semisweet chocolate preferably 55 percent cacao, chopped
• 4 tbsp unsalted butter cut into small pieces
• 1 can unsalted butter
• 1 can (15 ounces) pure pumpkin purée
• 1 can (12 ounces) evaporated milk
• ¾ cup packed light-brown sugar
• 3 large eggs
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 ½ tsp coarse salt
• ¾ tsp ground cinnamon
• ¾ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 ounce milk chocolate melted

Instructions

Make the Crust

• Preheat oven to 350°F.
• Combine cookie crumbs, ground pecans, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 ½ 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°F.

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, and nutmeg in a medium bowl. Whisk ⅓ 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.

  Inspired by Martha Stewart