Home Home & Garden Thanksgiving Recipe: Triple-Chocolate Pumpkin Pie

Thanksgiving Recipe: Triple-Chocolate Pumpkin Pie

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Triple-Chocolate Pumpkin Pie from Martha Stewart

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top.

Ingredients (12 serves):

  • 2 cups (about 16 crackers) finely ground graham cracker crumbs
  • 6 tablespoons (3 ounces) 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% cacao), finely chopped
  • 6 ounces semisweet chocolate (preferably 55% cacao), chopped
  • 4 tablespoons (2 ounces) unsalted butter, cut into small pieces
  • 3/4 cup packed light-brown sugar
    Triple-Chocolate Pumpkin Pie

    Triple-Chocolate Pumpkin Pie

  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 ounce milk chocolate, melted
  • 1 can (15-ounce) solid-pack pumpkin
  • 1 can (12-ounce) evaporated milk
  • 3 large eggs
  • Ground cloves

Directions:

  1. Make the crust: Preheat oven to 350 degrees F. 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.
  2. 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 F.
  3. 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.
  4. 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.
  5. 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.