Triple Chocolate Pumpkin Pie

I’m generally underwhelmed by pumpkin pie. I like custard, I like pumpkin, but the traditional pumpkin pie (which is indeed a pumpkin custard) is generally uninteresting to me. This has led me, in recent years, to try new pumpkin recipes for Thanksgiving. My favorite of the lot so far has been a pumpkin bread pudding recipe I stole from Bon Appetit.

This year I think I’m going to try this recipe that I’ve modified from the queen of anal retentive homemaking, Martha Stewart.

Triple Chocolate Pumpkin Pie

2 cup of chocolate crumbs
4 tbsp melted unsalted butter
3 tbsp sugar
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

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
1 tablespoon pumpkin pie spice
1 ounce milk chocolate, melted

Preheat oven to 300°F.
Combine the sugar, melted unsalted butter, and crumbs in a large bowl. Mix with your hands. Press the crumb mix into the base of a 9” spring-form pan making sure that it is even and smooth to ensure no cracks or splits occur while baking. Bake in the oven for 12-15min. It should look crunchy and flaky.

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. Raise 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, pumpkin pie spice 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.