Every Chocolate Addict Needs This Upgraded Pumpkin Pie Recipe

Chocolate-Crusted Pumpkin Pie

From Candace Nelson, The Sprinkles Baking Book [1]

For the graham crust:
3 cups Chocolate Teddy Grahams cookies
6 tablespoons (3/4 stick) unsalted butter, melted

For the pumpkin filling:
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
1/2 cup heavy cream
1/4 cup sweetened condensed milk
2 large eggs
1/2 cup lightly packed light brown sugar
1/4 cup sugar
1 tablespoon pure vanilla extract or bourbon
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon fine sea salt
Sweet whipped cream

Make the graham crust: In a food processor, pulse to break up the cookies, then process until fine, 30 seconds. Drizzle in the butter and pulse until coated and the crust holds together when pinched between your fingers. Press into a 9-inch pie pan and chill.
Make the pumpkin filling: Preheat the oven to 400°F.
In a large bowl, whisk together the pumpkin, cream, condensed milk, eggs, sugars, vanilla, cinnamon, ginger, allspice, nutmeg, cloves, and salt. Pour the filling into the prepared crust and bake for 15 minutes. Reduce the oven temperature to 350°F and bake until just set (the center will still be slightly jiggly), 35-40 minutes more. Transfer pan to a wire rack and cool completely. Serve with whipped cream.