Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie

45 minutes

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Details
  • Serving Size:   12
  • Weight Watchers:   18 Points
Cuisine
  • dessert
Comments
Ingredients
  • 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
  • 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
  • 1 ounce milk chocolate, melted
  • Ground cloves
Instructions

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.

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