Triple Chocolate Pumpkin Pie

For this Thanksgiving I decided to make two classic desserts with a little extra zing. Timeless pumpkin pie becomes a sweet treat with hints of nutmeg,a bundle of cinnamon, and plenty of chocolate.
More of a spiced chocolate pie with hints of pumpkin than a traditional pumpkin pie, this dessert was a big hit with my fellow chocolate lovers. A layer of dark chocolate atop the crust, semisweet chocolate laced through the pie itself, and a drizzled finish of melted chocolate on top. Creamy, smooth, with perfect balance of flavors, I plan on making this for years to come.

Triple Chocolate Pumpkin Pie
adapted from Martha Stewart

For the 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 (you can use chips or finely chopped chocolate)
For the Filling
6 ounces semisweet chocolate
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
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of cloves
1 ounce milk chocolate, melted

                     1. Preheat oven to 350 degrees and prepare crust.  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.

I prefer to make my own crumbs, so you can choose what flavor of graham crackers you want to use.

                    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.

Pre-baking

Right out of the oven (after spreading the chips around)

                     3. 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, and nutmeg in a medium bowl.

Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
                     5. 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.

I drizzled both milk and bittersweet on top. 

 I apologize for the lack of pictures with this post, but it was gone before I could get any nice shots of the finished product!