Back of 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, . Triple-Chocolate Pumpkin Pie From Martha Stewart IngredientsFor 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 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. Serves 12. Information Category Desserts, Pies/Tarts View 25 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Photo 14 Photo 15 Photo 16 Photo 17 Photo 18 Photo 19 Photo 20 Photo 21 Photo 22 Photo 23 Photo 24 Photo 25 Comments AmberHoney 7 years @ robertras - thanks for the link! robertras 7 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 7 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 7 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 7 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 7 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 7 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 7 years Looks delicious. Anne26 7 years That looks yummy.... MénagèreModerne 7 years :drool: It looks so good! Spectra 7 years Hmm...sounds very different. Pumpkin and chocolate together sounds very yummy! MsTwirlySkirts 7 years love any new ways to incorporate chocolate:) Food 7 years One of the best parts of this is the buttery, slightly salty graham cracker crust! AmberHoney 7 years I'll buy my crust and make this baby! Sounds very, very tasty. :drool: insanitypepper 7 years Ooh, I can modify this to be sugar free. PinkNC 7 years Sounds good.