Triple-Chocolate Pumpkin Pie
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