PUMPKIN CHOCOLATE PIE

Ingredients

Crust

• 1 ½ cups finely ground chocolate graham cracker crumbs (from 12 graham cracker sheets)
• 6 tablespoons (3 ounces) unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon kosher salt
• ¼ teaspoon pumpkin pie spice
• Baking spray with flour

Filling

• ¾ cup Wild West chocolate (roughly chopped)
• 3 tablespoons unsalted butter, cut into small cubes
• 1 (15-ounce) can pumpkin - not pumpkin pie filling
• 3 large eggs
• 1 cup half-and-half
• ½ cup granulated sugar
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract
• 1 teaspoon kosher salt
• 1 teaspoon pumpkin pie spice
• Whipped cream

How to Make

1. Prepare the Crust: Preheat oven to 325°F. Stir together graham cracker crumbs, butter, sugar, salt, and pumpkin pie spice in a medium bowl. Press crumb mixture into bottom and sides of pie plate. Use the bottom of a measuring spoon to press the crust into the bottom of the pie pan and use your fingers to press it up the sides. Bake in preheated oven until firm, 10 to 12 minutes. Transfer pie plate to a wire rack to cool.
2. Prepare the Filling: Combine chopped chocolate and butter in a large microwavable bowl. Microwave on Medium (50% power) until melted and smooth, 2 to 3 minutes, stirring every 30 seconds; set aside.
3. Whisk together pumpkin, eggs, half-and-half, sugar, cornstarch, vanilla, salt, and pumpkin pie spice in a medium bowl until thoroughly combined. Whisk one-third of pumpkin mixture into melted chocolate mixture until combined. Whisk in remaining two-thirds pumpkin mixture until thoroughly combined.
4. Place prepared pie crust on a rimmed baking sheet. Carefully pour pumpkin mixture into piecrust. Bake in preheated oven until center is set but still a little jiggly, 50 to 55 minutes. Transfer pie to a wire rack and cool completely, about 2 hours. Cover and chill until completely chilled, at least 4 hours or up to 24 hours.
5. Top and serve with whipped cream.