Triple Chocolate Pumpkin Pie
Triple Chocolate Pumpkin Pie takes about 45 minutes from beginning to end. This recipe serves 12 and costs $1.17 per serving. One serving contains 384 calories, 6g of protein, and 21g of fat. 9 people were glad they tried this recipe. It will be a hit at your Thanksgiving event. Head to the store and pick up ground cinnamon, evaporated milk, graham cracker crumbs, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so super. Similar recipes are Triple Chocolate Pumpkin Pie, Triple Chocolate Pumpkin Pie, and Triple-Chocolate Pumpkin Pie.
Servings: 12
Ingredients:
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1 1/2 teaspoons coarse salt
1 tablespoon cornstarch
2 large eggs
1 can (12 ounces) evaporated milk
2 cups finely ground graham cracker crumbs (about 16 crackers)
1 tablespoon granulated sugar
3/4 teaspoon ground cinnamon
Ground cloves
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup packed light-brown sugar
1 ounce milk chocolate, melted
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
1 can (15 ounces) solid-pack pumpkin
1/2 cup (1 stick) cold unsalted butter, cut into ½ inch cubes
1 teaspoon pure vanilla extract
Equipment:
oven
pie form
bowl
wire rack
pot
whisk
baking sheet
Cooking instruction summary:
- 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.
- 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.
- 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.
- 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.
- 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.
Step by step:
1. Make the crust: Preheat oven to 350 degrees.
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. Bake until firm, 8 to 10 minutes.
4. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute.
5. Spread chocolate in a thin layer on bottom and up sides.
6. Let cool on a wire rack. Reduce oven temperature to 325 degrees.Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth.
7. Remove from heat.
8. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.
9. Whisk 1/3 pumpkin mixture into chocolate mixture.
10. Whisk in remaining pumpkin mixture until completely incorporated.
11. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust.
12. Bake until center is set but still a bit wobbly, 55 to 60 minutes.
13. 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.
14. Serve immediately.
Nutrition Information:
covered percent of daily need
