Triple Chocolate Pumpkin Pie

Ingredients

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

Equipment

• bowl
• oven
• double boiler

Directions

1. 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.
2. 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.
3. Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
4. Mix in 1/3 of the pumpkin mixture into the chocolate and then mix in the rest.
5. 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.
6. Let cool, refrigerate overnight and drizzle the milk chocolate on just before serving.