Ingredients
2 c. finely ground graham cracker crumbs
6 tbsp. unsalted butter
1 tbsp. granulated sugar
2 tbsp. packed light-brown sugar
1/2 tsp. Coarse salt
1/2 tsp. ground cinnamon
3 oz. bittersweet chocolate (preferably 61 percent cacao)
6 oz. semisweet chocolate (preferably 55 percent cacao)
4 tbsp. unsalted butter
3/4 c. packed light-brown sugar
1 tbsp. cornstarch
1 tsp. pure vanilla extract
1 1/2 tsp. Coarse salt
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 oz. milk chocolate
1 can solid-pack pumpkin
1 can evaporated milk
3 large eggs
ground cloves
Preparation
Step 1Make the crust: Preheat oven to 350 degrees F. 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.Step 2Remove 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 F.Step 3Make 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.Step 4Mix 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.Step 5Transfer 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.
