Triple Chocolate Pumpkin Pie

A pumpkin pie with not one but three kinds of chocolate!

ingredients

• 2 cups graham cracker crumbs (about 16 crackers)
• 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
• 1/4 teaspoon ground ginger
• 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
• 4 tablespoons unsalted butter, cut into small pieces
• 1 can (15 ounce) solid-pack pumpkin
• 1 can (12 ounce) 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
• 1/8 teaspoon ground cloves
• 1 ounce milk chocolate, melted

directions

1. Mix the graham cracker crumbs, butter, sugars, salt, cinnamon and ginger, press the mixture into the bottom of a 9 inch pie plate and bake in a preheated 350F/180C oven until lightly golden brown, about 8-10 minutes.
2. Sprinkle the bittersweet chocolate over bottom of crust, return to oven until it melts and spread it in a thin layer over the bottom of the crust.
3. Melt the semisweet chocolate and butter in a double boiler until smooth and set aside.
4. Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
5. Mix in 1/3 of the pumpkin mixture into the chocolate and then mix in the rest.
6. Pour the mixture into the pie plate and bake in a preheated 325F/170C oven until the center is set but still jiggly, about 50-60 minutes.
7. Let cool, refrigerate overnight and drizzle the milk chocolate on just before serving.

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