Triple Chocolate Pumpkin Pie

dessert
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 store and pick up butter, ground, milk chocolate, and a few other things to make it today. It is brought to you by Foodista. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. Similar recipes include Triple-chocolate Pumpkin Pie, Triple Chocolate Pumpkin Pie, and Triple Chocolate Pumpkin Pie.

Ingredients

name
Image of ground graham cracker crumbs ground graham cracker crumbs (168 milliliters)
Image of butter butter (6 Tbsps)
Image of granulated sugar granulated sugar (1 Tbsp)
Image of light-brown sugar light-brown sugar (2 Tbsps)
Image of coarse salt coarse salt (0.5 teaspoons)
Image of ground cinnamon ground cinnamon (0.5 teaspoons)
Image of bittersweet chocolate bittersweet chocolate (85.049 grams)
Image of semisweet chocolate semisweet chocolate (170.097 grams)
Image of butter butter (4 Tbsps)
Image of solid-pack pumpkin solid-pack pumpkin (425.243 grams)
Image of evaporated milk evaporated milk (340.194 grams)
Image of light-brown sugar light-brown sugar (165 grams)
Image of eggs eggs (3 larges)
Image of cornstarch cornstarch (1 Tbsp)
Image of vanilla extract vanilla extract (1 teaspoon)
Image of coarse salt coarse salt (1.5 teaspoons)
Image of ground cinnamon ground cinnamon (0.75 teaspoons)
Image of ground ginger ground ginger (0.75 teaspoons)
Image of ground nutmeg ground nutmeg (0.25 teaspoons)
Image of milk chocolate milk chocolate (28.35 grams)
ground (1 clove)

Steps

  1. 1 Make the crust: Preheat oven to 350 degrees.
  2. 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. 3 Bake until firm, 8 to 10 minutes.
  4. 4 Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute.
  5. 5 Spread chocolate in a thin layer on bottom and up sides.
  6. 6 Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  7. 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. 8 Remove from heat.
  9. 9 Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.
  10. 10 Whisk 1/3 pumpkin mixture into chocolate mixture.
  11. 11 Whisk in remaining pumpkin mixture until completely incorporated.
  12. 12 Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust.
  13. 13 Bake until center is set but still a bit wobbly, 55 to 60 minutes.
  14. 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. 15 Serve immediately.
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