INGREDIENTS
2 cups graham cracker crumbs (about 16 crackers)
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
1/4 teaspoon ground ginger
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
4 tablespoons unsalted butter, cut into small pieces
1 can (15 ounce) solid-pack pumpkin
1 can (12 ounce) 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
1/8 teaspoon ground cloves
1 ounce milk chocolate, melted
DIRECTIONS
- Mix the graham cracker crumbs, butter, sugars, salt, cinnamon and ginger, press the mixture into the bottom of a 9 inch pie plate and bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes.
- Sprinkle the bittersweet chocolate over bottom of crust, return to oven until it melts and spread it in a thin layer over the bottom of the crust.
- Melt the semisweet chocolate and butter in a double boiler until smooth and set aside.
- Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
- Mix in 1/3 of the pumpkin mixture into the chocolate and then mix in the rest.
- Pour the mixture into the pie plate and bake in a preheated 325F oven until the center is set but still jiggly, about 50-60 minutes.
- Let cool, refrigerate overnight and drizzle the milk chocolate on just before serving.
Source : Closet Cooking
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