Triple Chocolate Pumpkin Pie Recipe

Name: Triple Chocolate Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE GRAHAM CRACKER CRUST; 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; FOR THE FILLING; 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; Ground cloves; 1 ounce milk chocolate, melted

Servings: persons

FOR THE GRAHAM CRACKER CRUST
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
FOR THE FILLING
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
Ground cloves
1 ounce milk chocolate, melted

1
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.
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
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

1226

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE GRAHAM CRACKER CRUST, 2 cups finely ground graham cracker crumbs (about 16 crackers), 3 ounces (6 tablespoons) unsalted butter, melted, 1 tablespoon granulated sugar, and more.

Yes, Triple Chocolate Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Chocolate Pumpkin Pie

How did you like this recipe?

Frequently Asked Questions