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
Make the crust: Preheat oven to 350 degrees.
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.
Remove 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.
Make 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.
Mix 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.
Transfer 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.
