Ingredients
ground graham cracker crumbs2 cups
butter6 tablespoons
granulated sugar1 tablespoon
light-brown sugar2 tablespoons
coarse salt0.5 teaspoon
ground cinnamon0.5 teaspoon
bittersweet chocolate3 ounces
semisweet chocolate6 ounces- butter4 tablespoons
solid-pack pumpkin15 ounces
evaporated milk12 ounces- light-brown sugar0.75 cup
eggs3 large
cornstarch1 tablespoon
vanilla extract1 teaspoon- coarse salt1.5 teaspoons
- ground cinnamon0.75 teaspoon
ground ginger0.75 teaspoon
ground nutmeg0.25 teaspoon
milk chocolate1 ounce
ground1 cloves
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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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