Best Triple Chocolate Pumpkin Pie Recipes

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TRIPLE-CHOCOLATE PUMPKIN PIE



Triple-Chocolate Pumpkin Pie image

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (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 coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Steps:

  • 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. Serve immediately.

TRIPLE-LAYER PUMPKIN-CHOCOLATE PIE



Triple-Layer Pumpkin-Chocolate Pie image

Make and share this Triple-Layer Pumpkin-Chocolate Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 2h44m

Yield 8 serving(s)

Number Of Ingredients 13

1 (10 inch) graham cracker crust
2 tablespoons unsalted butter
4 ounces semisweet chocolate, coarsely chopped
4 (3 ounce) packages cream cheese, softened (do not use lowfat or nonfat)
1 1/2 cups sugar, divided
2 large eggs, at room temperature
1 cup pumpkin puree (canned or fresh)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sour cream (do not use lowfat or nofat)

Steps:

  • Place the butter in the top of a double boiler set over barely simmering water.
  • When the butter is partially melted, add the chocolate.
  • Heat for 5-7 minutes, or until melted; then whisk until smooth.
  • Remove the top of the double boiler and set aside to partially cool.
  • Add the cream cheese to a large bowl; cream using an electric mixer on medium speed, gradually adding in 1 1/4 cups sugar.
  • Beat in the eggs, one at at time; then blend in the pumpkin, vanilla, spices, and salt until well blended.
  • Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until well blended.
  • Poor the chocolate filling into the pie shell; gently shake the pan to settle the filling.
  • Put the pie on the center rack of a 350°F oven; bake for 20 minutes; transfer to a wire rack and let cool 15 minutes.
  • Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer; shake the pan gently to settle the filling.
  • Return to the oven, placing the pie so that the part that faced the back of the oven now faces the front; bake 35-40 minutes or until the pumpkin layer is set (When done, the perimeter of the filling will have puffed some but not so much that it develops large cracks).
  • Transfer pie to a wire rack and let cool until the filling settles down and flattens--about 30-45 minutes.
  • Combine the sour cream and remaining 1/4 cup sugar in a small saucepan over very low heat, stirring constantly for 2-4 minutes or until warmed.
  • When the sour cream is fairly thin and slightly warmer than body temperature, carefully pour it over the top of the pie.
  • Immediately shake and tilt the pie to cover it with the topping.
  • Return the pie to the rack and let cool completely.
  • Cover loosely with foil and refrigerate for at least 4 hours.
  • Note--the chocolate layer is partially prebaked to maintain its integrity when the plain pumpkin layer is added; the prebaking firms up the chocolate and the short cool down allows a slight skin to form, which helps keep the pumpkin layer from sinking into the chocolate.To enhance the breakdown between layers, you might want to sprinkle a fairly dense layer of chopped walnuts or pecans over the chocolate as soon as the pie comes out of the oven, pressing them gently to embed them in the chocolate.

Nutrition Facts : Calories 639.2, Fat 40.7, SaturatedFat 21.6, Cholesterol 119.9, Sodium 425.2, Carbohydrate 66.9, Fiber 3, Sugar 50.8, Protein 9.1

TRIPLE CHOCOLATE PUMPKIN PIE



Triple Chocolate Pumpkin Pie image

Triple chocolate and pumpkin NUFF said.

Provided by barbara lentz

Categories     Pies

Time 1h10m

Number Of Ingredients 16

1 c graham cracker crumbs
4 Tbsp butter melted
2 Tbsp brown sugar
1/2 tsp each salt, cinnamon, and ground ginger
3 oz dark chocolate
6 oz semi sweet chocolate
4 Tbsp butter
15 oz can pumpkin
12 oz can evaporated milk
3/4 c brown sugar
3 large eggs
1 Tbsp cornstarch
1 tsp vanilla
1 tsp each salt, cinnamon, and ginger
1/2 tsp each nutmeg, and cloves
3 oz milk chocolate

Steps:

  • 1. mix together the graham cracker crumbs melted butter, brown sugar, salt, cinnamon, and ginger. Press into a 9 inch pie pan.
  • 2. Bake in 350 degree oven 8 minutes. Sprinkle the dark chocolate over the graham cracker crust and return to the oven and let melt.
  • 3. Melt the semi sweet chocolate with butter and set aside.
  • 4. Mix the pumpkin with all the remaining ingredients except milk chocolate. Stir in the melted semi sweet chocolate. Pour over crust and bake for about 60 minutes until set. Let cool for about an hour
  • 5. Melt the milk chocolate and spread over the top of pie. Keep refrigerated.

TRIPLE CHOCOLATE PUMPKIN PIE



TRIPLE CHOCOLATE PUMPKIN PIE image

Categories     Chocolate     Dessert     Bake     Thanksgiving

Yield 12 people

Number Of Ingredients 24

Serves 12
FOR THE GRAHAM CRACKER CRUST
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
FOR THE FILLING
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (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 coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Steps:

  • 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 to 10 minutes. 2. 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. 3. 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. 4. 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. 5. 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. Serve immediately.

TRIPLE-CHOCOLATE PUMPKIN PIE



TRIPLE-CHOCOLATE PUMPKIN PIE image

Categories     Chocolate     Dessert     Thanksgiving

Yield 12

Number Of Ingredients 23

For The Crust:
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the Filling
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (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 coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Steps:

  • 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. Serve immediately.

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