Ingredients

The following ingredients have 16 Servings
  • 4 cups finely ground graham cracker crumbs (about 32 crackers)
  • 6 ounces (12 tablespoons) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 cup (packed) light-brown sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 6 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
  • 12 ounces semisweet chocolate (preferably 55 percent cacao), chopped
  • 4 ounces (6 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
  • Pinch of ground cloves
  • 2 ounces milk chocolate, melted

Instruction

  • Preheat oven to 350 degrees.
  • Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press half of mixture into bottom and up sides of a deep, 9 1/2-inch pie plate. Repeat with remaining mixture in second pie plate. Place on a rimmed baking sheet and bake until firm, 8 to 10 minutes.
  • Remove from oven, and sprinkle half of bittersweet chocolate over bottom of each 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.
  • 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.
  • Pour half of pumpkin mixture into each 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 over top of both pies. Serve immediately.