Triple Chocolate Pumpkin Pie

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.