Triple Chocolate Pumpkin Pie
Description
Perfect with tea and coffee. Make the pie crust. Preheat the oven to 175°C. In a bowl, mix crackers, butter, sugar, salt, and cinnamon. Transfer the mixture into a baking pan and bake for 8 to 10 minutes. Remove from the oven and sprinkle with dark chocolate. Return to the oven for about 1 minute to melt the chocolate. Spread the melted chocolate into a thin, even layer over the base and sides. Let cool on a wire rack. Reduce the oven temperature to 160°C. Prepare the filling. In a large heatproof bowl set over a saucepan of boiling water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat. In another bowl, mix pumpkin puree, milk, brown sugar, eggs, starch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves. Stir well. Add one-third of this mixture to the chocolate mixture and stir to combine. Then add the remaining pumpkin mixture and blend thoroughly. Place the crust on a baking sheet and pour the filling over it. Bake for 55 to 60 minutes. Let cool on a wire rack. Chill for at least 8 hours (preferably refrigerate overnight). Before serving, decorate the top of the pie with melted milk chocolate. Serve immediately, either cooled or slightly warm.