Triple Chocolate Pumpkin Pie

Health score
4%
Triple Chocolate Pumpkin Pie
45 min.
12
474kcal
100%sweetness
12.64%saltiness
1.55%sourness
1.2%bitterness
5.75%savoriness
51.38%fattiness
0%spiciness

Ingredients

  • cups graham cracker crumbs finely ( 16 crackers)
  • tablespoons butter unsalted melted
  • tablespoon granulated sugar 
  • tablespoons brown sugar packed
  • tablespoons brown sugar packed
  • 0.5 teaspoon coarse salt 
  • 0.5 teaspoon ground cinnamon 
  • ounces bittersweet chocolate finely chopped (preferably 61 percent cacao)
  • ounces bittersweet chocolate chopped (preferably 55 percent cacao)
  • 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
  • large eggs 
  • tablespoon cornstarch 
  • teaspoon vanilla extract pure
  • 1.5 teaspoons coarse salt 
  • 0.8 teaspoon ground cinnamon 
  • 0.8 teaspoon ground ginger 
  • 0.3 teaspoon nutmeg 
  • ounce chocolate melted
  • 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.

Nutrition Facts

Calories474kcal
Protein5.33%
Fat43.4%
Carbs51.27%

Properties

Glycemic Index
22.22
Glycemic Load
8.8
Inflammation Score
-10
Nutrition Score
13.607826086957%

Taste

Sweetness:
100%
Saltiness:
12.64%
Sourness:
1.55%
Bitterness:
1.2%
Savoriness:
5.75%
Fattiness:
51.38%
Spiciness:
0%

Nutrients percent of daily need

Calories:474.49kcal
23.72%
Fat:23.27g
35.81%
Saturated Fat:13.13g
82.06%
Carbohydrates:61.88g
20.63%
Net Carbohydrates:58.4g
21.24%
Sugar:47.93g
53.25%
Cholesterol:81.08mg
27.03%
Sodium:542.18mg
23.57%
Caffeine:19.84mg
6.61%
Protein:6.43g
12.86%
Vitamin A:5953.18IU
119.06%
Manganese:0.45mg
22.67%
Phosphorus:186.34mg
18.63%
Copper:0.35mg
17.7%
Magnesium:68.41mg
17.1%
Iron:3.03mg
16.83%
Calcium:146.57mg
14.66%
Fiber:3.48g
13.91%
Vitamin B2:0.22mg
12.96%
Potassium:376.34mg
10.75%
Selenium:7.08µg
10.12%
Zinc:1.34mg
8.94%
Vitamin K:8.44µg
8.04%
Vitamin E:0.96mg
6.4%
Vitamin B5:0.64mg
6.36%
Folate:19.63µg
4.91%
Vitamin B3:0.97mg
4.87%
Vitamin B6:0.09mg
4.6%
Vitamin B1:0.07mg
4.46%
Vitamin B12:0.21µg
3.58%
Vitamin D:0.45µg
3.02%
Vitamin C:2.04mg
2.47%
Source:Foodista