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,


Triple-Chocolate Pumpkin Pie

Triple-Chocolate Pumpkin Pie


  1. For the graham cracker crust
  2. 2 cups finely ground graham cracker crumbs (about 16 crackers)
  3. 3 ounces (6 tablespoons) unsalted butter, melted
  4. 1 tablespoon granulated sugar
  5. 2 tablespoons packed light-brown sugar
  6. 1/2 teaspoon coarse salt
  7. 1/2 teaspoon ground cinnamon
  8. 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
  9. For the filling:
  10. 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
  11. 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
  12. 1 can (15 ounces) solid-pack pumpkin
  13. 1 can (12 ounces) evaporated milk
  14. 3/4 cup packed light-brown sugar
  15. 3 large eggs
  16. 1 tablespoon cornstarch
  17. 1 teaspoon pure vanilla extract
  18. 1 1/2 teaspoons coarse salt
  19. 3/4 teaspoon ground cinnamon
  20. 3/4 teaspoon ground ginger
  21. 1/4 teaspoon ground nutmeg
  22. Ground cloves
  23. 1 ounce milk chocolate, melted


  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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