New This Month

Triple-Chocolate Pumpkin Pie

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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

Source: Martha Stewart Living, November 2008

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

Directions

  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.

Reviews Add a comment

  • maddyumegmail
    8 DEC, 2016
    OMG this pie was a Thanksgiving hit! Everyone loved it. It was devoured in minutes faster than the other pies. Might iterate from this next year. Oh yeah, I didn't refrigerate it over night and it still came out super yummy.
    Reply
  • DrTomSeattle
    9 OCT, 2016
    Hello- Made this for the first time tonight, really looking forward to it. One question: when I melt the chocolate in the bottom of the graham cracker crust (step 2), I find I can't spread the chocolate at all. It is sticky and bunches up, and rips off the crust, taking some of the crust with it. So I just left the bittersweet layer alone, and wasn't able to spread it up the edges of the crust. Is there a solution for that? Is it a problem with the crust, or the chocolate?
    Reply
  • glitterflitter
    28 NOV, 2014
    I just finished making this recipe and put the pie in the fridge. I did not use evaporated milk so let's see how that turns out. Also, this recipe made too much of the pie filling. I agree with other reviews...there is enough to make two pies! I saved the rest of the pie filling so I can make another pie.
    Reply
  • tindera
    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.
    Reply
  • 2fullmoon
    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.
    Reply
  • 2fullmoon
    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.
    Reply
  • johnsoni
    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.
    Reply
  • janelle411
    26 NOV, 2010
    I just used 2 store bought graham cracker crusts. I put 3 oz of broken pieces of dark chocolate in 1
    Reply
  • AbbyCakes
    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.
    Reply
  • janelle411
    25 NOV, 2010
    I just used 2 store bought graham cracker crusts. I put 3 oz of broken pieces of dark chocolate in 1
    Reply