Chocolate Pumpkin Pie

Serves: Eight | Prep: 30 min | Cook: 60 min

Ingredients:

Chocolate Graham Crust:
1 1/2 cups graham crackers, about 15
1/4 cup cocoa powder
2 Tbsp sugar
1 tbsp light brown sugar
6 Tbsp butter, melted

Chocolate Pumpkin Filling:
3 eggs
2 cups Pumpkin Puree
3/4 cups light brown sugar
1 tsp cinnamon
1 tsp Pumpkin Pie Spice
1/4 tsp salt
1 tsp vanilla extract
1/4 cup cocoa powder
1 cup evaporated milk

Chocolate Topping:
2 oz milk chocolate, melted

Directions:

Dough:
Preheat oven 350F/180C.

In a food processor, pulse the crackers until they form fine crumbs, then transfer them to a bowl. Add the sugars, cocoa powder, and melted butter, mixing until well combined. Press the mixture evenly into a prepared pie plate and bake for 15–18 minutes. Remove from the oven and let the crust cool for at least 30 minutes.

In a separate bowl, beat the eggs, then add the puree, sugar, cinnamon, pumpkin pie spice, salt, vanilla, cocoa powder, and evaporated milk. Stir until smooth and fully combined. Pour the filling into the cooled crust and bake for 40–50 minutes, or until the center is almost set.

Once baked, drizzle milk chocolate over the cooled pie and allow it to cool completely before slicing.

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Bourbon Sweet Potato Pie with Toasted Marshmallow Topping
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