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How To Make Triple Chocolate Pumpkin Pie | Recipe

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In this post, you will learn how to make Triple Chocolate Pumpkin Pie and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Triple Chocolate Pumpkin Pie.

The Ingredients:-

  • 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
  • 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

The Instructions:-

  1. Make the crust: Preheat oven to 350 degrees.
  2. 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.
  3. Bake until firm, 8 to 10 minutes.
  4. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute.
  5. Spread chocolate in a thin layer on bottom and up sides.
  6. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  7. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth.
  8. Remove from heat.
  9. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.
  10. Whisk 1/3 pumpkin mixture into chocolate mixture.
  11. Whisk in remaining pumpkin mixture until completely incorporated.
  12. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust.
  13. Bake until center is set but still a bit wobbly, 55 to 60 minutes.
  14. 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.
  15. Serve immediately.


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