Triple Chocolate Pumpkin Pie

Ingredients

• 2 cups graham cracker crumbs finely ( 16 crackers)
• 6 tablespoons butter unsalted melted
• 1 tablespoon granulated sugar 
• 2 tablespoons brown sugar packed
• 2 tablespoons brown sugar packed
• 0.5 teaspoon coarse salt 
• 0.5 teaspoon ground cinnamon 
• 3 ounces bittersweet chocolate finely chopped (preferably 61 percent cacao)
• 6 ounces bittersweet chocolate chopped (preferably 55 percent cacao)
• 4 tablespoons butter unsalted cut into small pieces
• 15 ounces pumpkin puree canned
• 12 ounces evaporated milk canned
• 0.8 cup brown sugar packed
• 0.8 cup brown sugar packed
• 3 large eggs 
• 1 tablespoon cornstarch 
• 1 teaspoon vanilla extract pure
• 1.5 teaspoons coarse salt 
• 0.8 teaspoon ground cinnamon 
• 0.8 teaspoon ground ginger 
• 0.3 teaspoon nutmeg 
• 1 ounce chocolate melted
• 1 cloves frangelico 

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• pot
• pie form

Directions

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.