We all know that once October hits, everything pumpkin is a must; pumpkin drinks, pumpkin cookies, pumpkin candles, pumpkin candy, pumpkin donuts, pumpkin bagels, pumpkin breads and our favorite pumpkin pie. If you are craving a pumpkin pie, we recommend trying ours, found at a Tippin’s Location. With aged pumpkin, flaking crust and extra filling, we believe it’s the best.
However, if you want to try something different, or if you are in the mood for baking, try making this delicious Triple Chocolate Pumpkin Pie. I found the original recipe online, but modified the baking directions to make it easier to make.
FOR THE CRUST
• 2 cups finely ground graham cracker crumbs (about 16 crackers)
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 2 tablespoons packed light-brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 ounces bittersweet chocolate chips
FOR THE FILLING
• 6 ounces semisweet chocolate chips
• 4 tablespoons unsalted butter, cut into small pieces
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 3/4 cup packed light-brown sugar
• 3 large eggs
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 ounce milk chocolate, melted
• *Could use pumpkin pie spice instead of cinnamon, ginger, and nutmeg
1. 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 minutes.
*I used my Ninja Blender to break up the graham crackers. Then I used the blender to mix all the ingredients together.
2. Remove from oven, and sprinkle bittersweet chocolate chips 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.
*The chocolate chips didn’t look melted when I pulled the crust out, but they melted as I began to spread them out.
3. Make the filling: Microwave semisweet chocolate and butter to melt, stirring until smooth.
*I stirred every 30 seconds until it was melted. You can burn chocolate in the microwave so be careful you don’t cook it too long.
4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.
*You could also use pumpkin pie spice instead of three spices
5. Whisk pumpkin mixture into chocolate mixture.
6. Place pie dish (with cooled crust) on rimmed baking sheet, and pour pumpkin mixture into crust.
*My pumpkin filling almost overflowed.
7. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let pie cool. Refrigerate until well chilled, at least 8 hours (preferably overnight). *Drizzle melted milk chocolate either after it cools or right before serving.