Triple Chocolate Pumpkin Pie
Triple Chocolate Pumpkin Pie might be just the dessert you are searching for. This recipe serves 12 and costs $1.22 per serving. One portion of this dish contains approximately 6g of protein, 23g of fat, and a total of 415 calories. 9 people have made this recipe and would make it again. Head to the
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2 cups ground graham cracker crumbs
- 6 tablespoons butter
- 1 tablespoon granulated sugar
- 2 tablespoons light-brown sugar
- 0.5 teaspoon coarse salt
- 0.5 teaspoon ground cinnamon
- 3 ounces bittersweet chocolate
- 6 ounces semisweet chocolate
- 4 tablespoons butter
- 15 ounces solid-pack pumpkin
- 12 ounces evaporated milk
- 0.75 cup light-brown sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1.5 teaspoons coarse salt
- 0.75 teaspoon ground cinnamon
- 0.75 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 1 ounce milk chocolate
- 1 cloves ground
Instructions
- 1
Make the crust: Preheat oven to 350 degrees.
- 2
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.
- 3
Bake until firm, 8 to 10 minutes.
- 4
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute.
- 5
Spread chocolate in a thin layer on bottom and up sides.
- 6
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
- 7
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth.
- 8
Remove from heat.
- 9
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.
- 10
Whisk 1/3 pumpkin mixture into chocolate mixture.
- 11
Whisk in remaining pumpkin mixture until completely incorporated.
- 12
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust.
- 13
Bake until center is set but still a bit wobbly, 55 to 60 minutes.
- 14
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.
- 15
Serve immediately.