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 CRUST:; 2 cups Graham Cracker Crumbs; 6 Tablespoons Unsalted Butter, melted; 1 Tablespoon Granulated Sugar; 2 Tablespoons Light Brown Sugar, Packed; 1/2 teaspoons Salt; 1/2 teaspoons Cinnamon; 3 ounces, weight Bittersweet Chocolate; _____; FOR THE FILLING:; 15 ounces, weight Pumpkin; 12 ounces, fluid Evaporated Milk; 3/4 cups Light Brown Sugar, Packed; 3 whole Eggs; 1 Tablespoon Cornstarch; 1 teaspoon Vanilla Extract; 1-1/2 teaspoon Salt; 3/4 teaspoons Cinnamon; 1 teaspoon Pumpkin Pie Spice; 6 ounces, weight Semisweet Chocolate; 4 Tablespoons Unsalted Butter; 1 ounce, weight Milk Chocolate

Servings: persons

FOR THE CRUST:
2 cups Graham Cracker Crumbs
6 Tablespoons Unsalted Butter, melted
1 Tablespoon Granulated Sugar
2 Tablespoons Light Brown Sugar, Packed
1/2 teaspoons Salt
1/2 teaspoons Cinnamon
3 ounces, weight Bittersweet Chocolate
_____
FOR THE FILLING:
15 ounces, weight Pumpkin
12 ounces, fluid Evaporated Milk
3/4 cups Light Brown Sugar, Packed
3 whole Eggs
1 Tablespoon Cornstarch
1 teaspoon Vanilla Extract
1-1/2 teaspoon Salt
3/4 teaspoons Cinnamon
1 teaspoon Pumpkin Pie Spice
6 ounces, weight Semisweet Chocolate
4 Tablespoons Unsalted Butter
1 ounce, weight Milk Chocolate

1
Graham Cracker Crust:
2
Preheat oven to 350u00b0F.
3
Combine graham crackers, melted butter, granulated sugar, brown sugar, salt and cinnamon in a bowl. Press the crumb mixture into the bottom and up the sides of a 9 1/2 inch pie pan. Bake 8-10 minutes.
4
Roughly chop bittersweet chocolate. Sprinkle chocolate over bottom of the hot crust and return to oven for 1 minute so that it melts. Remove it from the oven and spread chocolate along bottom of crust and up sides.
5
Allow crust to cool.
6
Filling:
7
Reduce oven to 325u00b0F. Mix pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon and pumpkin pie spice until thoroughly combined.
8
In a large heatproof bowl set over simmering water, melt semisweet chocolate and butter. Stir continuously until smooth.
9
Remove chocolate from heat. Whisk 1/3 of pumpkin mixture into chocolate. Whisk in remaining pumpkin mixture until incorporated.
10
Pour filling into crust and bake for 55-60 minutes. Center should be set but still wobbly.
11
Let cool. Refrigerate for at least 8 hours (preferably overnight). Just before serving, drizzle with the 1 ounce of melted milk chocolate.

1213

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.

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

You need 22 ingredients. The key ingredients include: FOR THE CRUST:, 2 cups Graham Cracker Crumbs, 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

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