Triple Chocolate Pumpkin Pie, I die!

Can I just tell you that I cannot wait for Thanksgiving!! I am so excited, not only does Thanksgiving mean delicious food and quality family time but it also means Christmas is like SUPER soon!! The year before last I made this pie and it was actually one of the first pies I have baked on my own. I usually bake cupcakes if you haven't noticed. But that Thanksgiving was the first Thanksgiving I cooked all by my big girl self. I chose this pie to make because I am a die hard chocolate fan but I also LOVE pumpkin pie! I am so excited to make it again this year, first of all so I can make it prettier! 2 years ago I kind of sucked, my piping bag exploded which explains the awful layer of milk chocolate smear on top! haha. But it tasted divine and I have been dreaming about it ever since! I am also making a classic pumpkin pie with a ginger snap crust... I will post the recipe for the crust on my next post. Yay for Thanksgiving and yay for Martha Stewart, she is the Thanksgiving queen! I am forever indebted to her for this recipe!

Serves 12

• 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. 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.
2. 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.
   
3. 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.
4. 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.
5. 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.