Everyone, meet your new favorite  Thanksgiving dessert: Chocolate Pumpkin Pie! It’s got everything you love about the holiday classic withi the addition of pure delicious chocolate goodness. As soon as I saw the recipe I knew my family would love it—there isn’t one of us who doesn’t love chocolate or pie. And as I watched slice after slice of this pie disappear I knew I had a winning recipe.

It’s got the familar, comforting flavor of pumpkin pie spice and the smooth, creamy texture that makes pumpkin pie so special. And then the chocolate adds who new level of flavor—the perfect complement to the spiced pumpkin.

 

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

 

Instructions

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.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: You can melt the chocolate and butter together in the microwave—just stir after every 20 to 30 seconds to ensure the chocolate doesn’t burn.

Recipe and image courtesy of Taste Inspired.