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Triple-Chocolate Pumpkin Pie

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 teases the eye -- and the appetite.

  • servings: 12

Ingredients

For the Filling

  • 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
  • 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

Directions

  1. Step 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. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, November 2008

Reviews (41)

  • 20 Oct, 2012

    I made this triple chocolate pumpkin pie last Thanksgiving and it was a hit! Everybody said that it was so much better than the traditional pumpkin pie. I will be baking this again this Thanksgiving.

  • 7 Mar, 2012

    I stepped ahead of myself and prepped to make a single flour/ butter crust before retrieving this recipe. Good thing I did because I only had ¾ c of graham crumbs on hand. Along with the crumbs, I added the brown sugar and cinnamon called for in the graham crust and added those ingredients to my never fail flour/butter crust recipe, reducing the butter to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was better than none. I also froze the pie so it would be cold enough to eat after dinner the same day. The pie came out as pictured and while I didn’t mention anything about the changes I made, my sister with tattle tale taste buds commented, “something was off.” I wasn’t crazy about it myself; it was edible but blah. Thank goodness there was filling left over. I made another 7” pie the next morning, keeping to the graham crust completely. Serve it well chilled if not from a frozen state, because like some candy bars it just tastes better. The graham crust made all the difference. Note: There is enough filling to make 1-9 inch deep crusted pie or 3 – 7in pies. The custard is rich, a small slice is more than enough.

  • 7 Mar, 2012

    I stepped ahead of myself and prepped to make a single flour/ butter crust before retrieving this recipe. Good thing I did because I only had ¾ c of graham crumbs on hand. Along with the crumbs, I added the brown sugar and cinnamon called for in the graham crust and added those ingredients to my never fail flour/butter crust recipe, reducing the butter to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was better than none. I also froze the pie so it would be cold enough to eat after dinner the same day. The pie came out as pictured and while I didn’t mention anything about the changes I made, my sister with tattle tale taste buds commented, “something was off.” I wasn’t crazy about it myself; it was edible but blah. Thank goodness there was filling left over. I made another 7” pie the next morning, keeping to the graham crust completely. Serve it well chilled if not from a frozen state, because like some candy bars it just tastes better. The graham crust made all the difference. Note: There is enough filling to make 1-9 inch deep crusted pie or 3 – 7in pies. The custard is rich, a small slice is more than enough.

  • 10 Nov, 2011

    This will the the third year I've made these pies for Thanksgiving. They are delicious and are the hit or the dinner with everyone.

  • 26 Nov, 2010

    I just used 2 store bought graham cracker crusts. I put 3 oz of broken pieces of dark chocolate in 1

  • 25 Nov, 2010

    I do not like pumpkin pie, but THIS pie is amazing! I love chocolate and found that it cut the intense flavor of pumpkin, so it made it more pleasing. I used gingersnap cookies for the crust, and the flavor was fantastic. It was not as spicey as eating the cookies as is. I served this pie for a pre-Thanksgiving dinner and everyone loved it! The bittersweet chocolate in 3 places within the pie was dreamy!! I will definately make this again and again.

  • 25 Nov, 2010

    I just used 2 store bought graham cracker crusts. I put 3 oz of broken pieces of dark chocolate in 1

  • 25 Nov, 2010

    I just used 2 store bought graham cracker crusts. I put 3 oz of broken pieces of dark chocolate in 1

  • 25 Nov, 2010

    I just used 2 store bought graham cracker crusts. I put 3 oz of broken pieces of dark chocolate in 1

  • 25 Nov, 2010

    I just used 2 store bought graham cracker crusts. I put 3 oz of broken pieces of dark chocolate in 1

  • 13 Oct, 2010

    Absolutely phenomenal. I agree with another reviewer that the first bite was midly suspicious, but I was swooning by the second bite - and I am not someone who likes chocolate very much, so I did not find it "too chocolatey." It is very decorative and the title alone impresses people. I will definitely be making this many times in the future.

  • 13 Oct, 2010

    Absolutely phenomenal. I agree with another reviewer that the first bite was midly suspicious, but I was swooning by the second bite - and I am not someone who likes chocolate very much, so I did not find it "too chocolatey." It is very decorative and the title alone impresses people. I will definitely be making this many times in the future.

  • 24 Feb, 2010

    Great pie! The first bite, the chocolate, pumpkin, and spices all together seemed a little odd, but the more I ate it, the more I liked it. I thought the recipe was a little deceiving. It said to use a 9-inch pie dish, and there?

  • 5 Dec, 2008

    I thought this was delicious! The pie was actually better frozen...I didn't think it was too salty or chocolately

  • 1 Dec, 2008

    I made this pie for Thanksgiving and it really turned out great. It is a very rich pie, but that doesn't bother me! http://www.dinnercakes.com/2008/11/my-six-pie-party-thanksgiving-day-wra...

  • 1 Dec, 2008

    I made this pie at the request of my son, He LOVED it!!! It is very rich so a small piece is all you need. I thought the graham cracker crust looked a little too dry, so next time I will add more butter to make it stick together better. I did bake it a little longer, till a knife in the center came out clean.

  • 1 Dec, 2008

    Could someone please help??? On #2 of the directions AFTER it has said that I should put the chocolate coated crust in the oven for 1 minute and then remove it, it says to "Let cool on a wire rack. Reduce oven temperature to 325 degrees." If I follow the directions in the order that they are listed, do exactly as they say, and make no guesses or assumptions, I am left with the oven set at 325 from the time I take out the chocolate covered pie crust til the final version. Martha screws it all up

  • 30 Nov, 2008

    The directions never say that the oven should be turned back up to 350 degrees. But, if you watch the video Marthat says to cook the pie at 350 degrees AFTER all of the pumpkin mixture is in the crust. Martha contradicts the directions. So, did Martha misspeak and just say 350 because that is what we were supposed to cook the crust at, or did the person who put the recipe and directions up on the website mistype things??? How am I supposed to know??? Very, Very frustrating! Please help and tell me what is the correct temperature if you happen to know. Also, the last part of the instructions (#5) says to "Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center...". So, am I supposed to keep the pie dish on the rimmed baking sheet when I put it back into the oven for the last time??? Any and all help would be greatly appreciated. Thank you in advance.

    ---Zion

  • 30 Nov, 2008

    "has too much chocolate" - imagine that, something called "TRIPLE CHOCOLATE pumpkin pie" having too much chocolate. What did you expect? Mine came out great at TG, will be making it again. Agree with earlier posters that you end up with extra filling, and I used less salt (regular not coarse) than called for, none in the crust, maybe 1/2 t in filling. Thanks Keith for appearing on the show, so I could find this recipe!

  • 30 Nov, 2008

    "has too much chocolate" - imagine that, something called "TRIPLE CHOCOLATE pumpkin pie" having too much chocolate. What did you expect? Mine came out great at TG, will be making it again. Agree with earlier posters that you end up with extra filling, and I used less salt (regular not coarse) than called for, none in the crust, maybe 1/2 t in filling. Thanks Keith for appearing on the show, so I could find this recipe!

  • 30 Nov, 2008

    This pie turned out horrible. I too spent too much money on chocolate and ended up throwing it out. I never thought I could say that something has too much chocolate but this did. Way too rich and it didn't set up!!! Don't waste your time or money!!

  • 29 Nov, 2008

    This pie was a hit at Thanksgiving. It was gone before the regular pumpkin pie was cut. I had left over filling so I used it to make tarlets.

  • 28 Nov, 2008

    I agree with Beth. This pie was awful.

  • 27 Nov, 2008

    The picture of this pie in the magazine was so enticing, I had to try it in place of my favorite pumpkin pie recipe. I'm always leary of subbing new things in for the traditional at the holidays and this recipe is one reason why. My pie was every bit as pretty as in the magazine. Other than that, it was pretty much yuck. The flavor blend was odd and the consistency was off. The poster who said if you were expecting a more "pumpkin"-type pie was right. This was not a pumpkin pie.

  • 27 Nov, 2008

    Our beloved Martha! You have done it again! Thank you so much for sharing this recipe with us! I have been a fan and follower of yours since I could stir with a spoon as a child! I am proud to say that this was the first Pumpkin Pie of ANY kind that I have ever made! It turned out completely PERFECLY!!! Fun and easy to make! This pie was a true original and complete hit with my family this year. Now if you'll excuse me, there is one piece left over...Love Light, Liz R. West Jefferson, N.C. xo!

  • 27 Nov, 2008

    "this is more like rotten pumpkin pie" ... Ryan, age 6

  • 27 Nov, 2008

    I had the same problem with excess filling. I also was able to fill two creme brulee dishes like GeezLouise. It might be because my eggs are extra large eggs, but having extra isn't that big of a problem.

  • 26 Nov, 2008

    I used my pie plate and I don't think it was 9 1/2 inches, can't really check now since the pie is in it, but it was too much filling! I ended up filling 2 creme brulee dishes and cooked them as well. I haven't tried it yet, but I sure hope it tastes good after all that work. I also think I should have used a bit more graham crackers, the 16 didn't seem like enough.

  • 26 Nov, 2008

    I tried this recipe out on friends today and YIKES - it tasted like pure SALT. It must be the coarse salt that I used. I'm going to try this again without the salt and see what happens. It was absolutely a beautiful looking pie - what a shame! I'll report back after 2nd go around. BUMMER!

  • 25 Nov, 2008

    I also tested the pie and LOVED IT!. My wife is not a pumpkin fan but LOVES chocolate. I made a slight alteration, when mixing in 1/3 pumpkin with chocolate, then added the pumpkin to pie plate and then dropped in the chocoate to make more or a "marbled chocolate-pumplin:. It was definitely a keeper. Next time I may reduce the chocoate as it was very rich, my wife the choc-o-holic says not to change a thing!

  • 25 Nov, 2008

    I'm anxious to try this pie - I tho't it looked delicious. After reading the comments, and the recipe, I'm thinking that when I do make it, I will cut down on the chocolate. Interesting concept though!

  • 25 Nov, 2008

    I'm so surprised some people didn't like this. My family and everyone at work loved it. One of my co-workers wanted the recipe. He said he never cooks, but he was making this for Thanksgiving. It is more of a chocolate pie with a little pumpkin flavor, so don't make it if you really want pumpkin pie.

  • 25 Nov, 2008

    I'm hate to say, this is a dud. I made it last night to "test" before Thanksgiving - thank heavens I did. No one liked it at home, I took it to work, where it also received thumbs down. The pumpkin was lost in the chocolate, it just did not taste good. Very dissapointing.

  • 24 Nov, 2008

    Can you freeze this pie?

  • 24 Nov, 2008

    Can you freeze this pie?

  • 24 Nov, 2008

    I wanted to catch this show with Keith Olbermann, since he has celiac disease and must eat gluten-free. I missed it, however. But, it would seem -- from the promos -- that he makes THIS very pie on the show! I hope to goodness he did not EAT it -- since it seems that this recipe (and all others on this show) contain gluten. Yikes, Martha! You are usually SO buttoned up about such things!

  • 24 Nov, 2008

    I wanted to catch this show with Keith Olbermann, since he has celiac disease and must eat gluten-free. I missed it, however. But, it would seem -- from the promos -- that he makes THIS very pie on the show! I hope to goodness he did not EAT it -- since it seems that this recipe (and all others on this show) contain gluten. Yikes, Martha! You are usually SO buttoned up about such things!

  • 23 Nov, 2008

    Ours turned out HORRIBLE, DARK, HARD CRUST, way to sweet and much to much chocolate (which made it so dark) not at all like the picture. I was so happy to find the recipe and spent over $17.00 on the good chocolate, now will throw it out. Good luck to all you chocolate lovers. What kind of course salt should be used? Mine was still in chunks.

  • 22 Nov, 2008

    this was amazing !!!

  • 27 Oct, 2008

    This pie was ridiculously good!

  • 24 Oct, 2008

    The bottom pie crust will not get soggy with a layer of chocolate between the filling and pie crust.
    A Good Thing!.
    Francaise of Syracuse, NY