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Triple Chocolate Pumpkin Pie Recipe

This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up! When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe,

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Triple-Chocolate Pumpkin Pie

Triple-Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie Recipe 2009-11-05 18:02:32

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.
  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. Bake until firm, 8 to 10 minutes.
  3. 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.
  4. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  5. 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.
  6. 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.
  7. 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.
  8. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Serves 12.


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Join The Conversation
AmberHoney AmberHoney 6 years
@ robertras - thanks for the link!
robertras robertras 6 years
As others have said, this pumpkin/chocolate combination is amazing! I absolutely love both flavors on their own - putting them together was ingenious! This recipe was an instant favorite, and is getting put with the rest of the pumpkin pie recipes I've found online.
classicsugar classicsugar 6 years
Is there anything I can substitute for the butter in the recipe? I have a vegan friend going to the party I'm making it for, so I'd love to try this with Notinthemood's other substitutions!
notinthemood notinthemood 6 years
Pumpkin bars... they're okay. Didn't bake the crust so they're not quite pie-like. The pie itself is DELICIOUS!!! Wow... It came out incredible! I didn't put chocolate drizzle on the top (ran out of chocolate) but I'll look into making whipped coconut cream or something... I definitely recommend this one!
notinthemood notinthemood 6 years
I'm making this right now... I used dairy-free "chocolate" chips and found that 3oz wasn't enough to really coat the bottom of the crust. I also substituted coconut milk for the evaporated milk (used about half the amount of liquid). And I had some extra pie mix left over, so I crushed up some more graham crackers and made some bars out of them. I'll report back how it turned out!
Mme-Hart Mme-Hart 6 years
Looks great but by no means am I going to make it...if someone offered it do me, I'd have some LOL! :-)
arlyle arlyle 6 years
Made this yesterday and I boyfriend and I still can't decide if we like it...the combo of flavors is by no means bad, but it's not something we're used to
GlowingMoon GlowingMoon 6 years
Looks delicious.
Anne26 Anne26 6 years
That looks yummy....
MénagèreModerne MénagèreModerne 6 years
:drool: It looks so good!
Spectra Spectra 6 years
Hmm...sounds very different. Pumpkin and chocolate together sounds very yummy!
MsTwirlySkirts MsTwirlySkirts 6 years
love any new ways to incorporate chocolate:)
Food Food 6 years
One of the best parts of this is the buttery, slightly salty graham cracker crust!
AmberHoney AmberHoney 6 years
I'll buy my crust and make this baby! Sounds very, very tasty. :drool:
insanitypepper insanitypepper 6 years
Ooh, I can modify this to be sugar free.
PinkNC PinkNC 6 years
Sounds good.
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