Triple-Chocolate Pumpkin Pie

Triple-Chocolate Pumpkin Pie

Crust:
2 cups finely ground graham cracker crumbs
3 ounces unsalted butter, melted
1 tablespoon sugar
2 tablespoon packed light brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate, finely chopped

Filling:
6 ounces semisweet chocolate, 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 tablespoons cornstarch
1 teaspoon vanilla
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

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 9-inch deep-dish pie dish.  Bake until firm, 8-10 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.
Make the filling: In a large heat-proof 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, 55-60 minutes.  Let cool.  Refrigerate until well chilled, at least 8 hours.  Before serving, drizzle melted milk chocolate on top.  serve immediately.