Chocolate Pumpkin Pie

For all of you chocolate and pumpkin lovers, here is a deliciously rich pie for you to enjoy both tastes in one place!

                   Chocolate Pumpkin Pie

                   (Martha Stewart)

 

FOR THE GRAHAM CRACKER CRUST

2 cups finely ground graham cracker crumbs (about 16 crackers)

3 ounces (6 tablespoons) unsalted butter, melted

1 tablespoon granulated sugar

2 tablespoons packed light-brown sugar

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

FOR THE FILLING

6 ounces semisweet chocolate (preferably 55 percent cacao), chopped

2 ounces (4 tablespoons) unsalted butter, cut into small pieces

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3/4 cup packed light-brown sugar

3 large eggs

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1 1/2 teaspoons coarse salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Ground cloves

1 ounce milk chocolate, melted

 

Directions:

 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.  Serves 12.