this is a Martha Stewart recipe my sister sent to me a few years ago as she was ‘suggesting’ what to bring to her house for thanksgiving. i was a tad hesitant because it did not resemble a true pumpkin pie with a traditional crust. three years later, everyone asks for it, and i am not sure if i can go without making it. no one seems to miss what is missing. the added layer of bittersweet chocolate on the crust as well as some semi-sweet chocolate mixed in with the pumpkin mixture creates a decadently rich pie. even the semi pumpkin lovers love this pie. the extra bonus is that it is rather easy to make!
for the graham cracker crust
2 c finely ground graham cracker crumbs (about 16 crackers)
3 oz (6 tbs) unsalted butter, melted
1 tbs granulated sugar
2 tbs packed light brown sugar
1/2 tsp coarse salt
1/2 tsp ground cinnamon
3 oz bittersweet chocolate (preferably 61 % cacao)
for the filling
6 oz semi-sweet chocolate (preferably 55 percent cacao), chopped
2 oz (4 tbs) unsalted butter
1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
3/4 c packed light brown sugar
3 lg eggs
1 tbs cornstarch
1 tsp pure vanilla extract
1 1/2 tsp coarse salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 oz milk chocolate, melted
preheat oven to 350 degrees. combine the graham cracker crumbs, butter, sugars, salt, and cinnamon in a bowl. firmly press the mixture into the bottom and up the sides of a 9 inch deep-dish pie dish. bake until firm, 8-10 minutes.
remove from the oven, and sprinkle bittersweet chocolate over bottom of the crust. return to oven to melt chocolate, about 1 minute. remove from oven and spread chocolate in a thin even layer on the bottom and sides. let cool on a wire rack. reduce temperature to 325 degrees.
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, 55-60 minutes. (i have often had to cook it a bit longer than the 60 minutes. if the center is too wobbly, go with our intuition. when it sets, it will be obvious. go on the conservative side rather than risking it and taking it out too early.) 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.