chocolate pumpkin pie

Crust

2 cups of graham-cracker crumbs (I used chocolate Teddy Grahams which was about 2 3/4 cup before I smashed them up)

6 tablespoons - butter, melted

1 tablespoon - granulated sugar

2 tablespoons - brown sugar

half teaspoon - salt

half teaspoon - cinnamon

3 ounces - bittersweet chocolate, finely chopped (I used semisweet)

Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, + cinnamon in bowl. Firmly press mixture into bottom & up the sides of a deep, 9 1/2 inch pie dish. Bake until firm (8-10 minutes) 

Remove from oven to spread chocolate over the crust. Return to the oven for another minute, then spread chocolate over the bottom & up the sides - let cool & reduce oven to 325 degrees.

Filling

4 tablespoons - unsalted butter, cut into small pieces

1 can (15 ounces) - pumpkin

1 can (12 ounces) - evaporated milk

3/4 cup - brown sugar

3 large eggs

1 tablespoon - cornstarch

1 teaspoon - vanilla extract

1 1/2 teaspoons - salt

3/4 teaspoon - ground cinnamon

3/4 teaspoon - ground ginger

1/4 teaspoon - nutmeg

ground cloves

1 ounce - semisweet chocolate (finely chopped)

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, a pinch of cloves + finely chopped semisweet chocolate bits in a medium bowl. Place pie dish on a rimmed baking sheet, pour pumpkin mixture into crust, bake until center is set but still a bit wobbly (which should only take 55 - 60 minutes, but sometimes people turn ovens off halfway through the baking process. Watch out for that.), refrigerate until well chilled (8 hours), then eat that tasty thing.