Triple-Chocolate Pumpkin Pie

Graham Cracker Crust:

Preheat oven to 350°F.

Combine graham crackers, melted butter, granulated sugar, brown sugar, salt and cinnamon in a bowl. Press the crumb mixture into the bottom and up the sides of a 9 1/2 inch pie pan. Bake 8-10 minutes.

Roughly chop bittersweet chocolate. Sprinkle chocolate over bottom of the hot crust and return to oven for 1 minute so that it melts. Remove it from the oven and spread chocolate along bottom of crust and up sides.

Allow crust to cool.

Filling:

Reduce oven to 325°F. Mix pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon and pumpkin pie spice until thoroughly combined.

In a large heatproof bowl set over simmering water, melt semisweet chocolate and butter. Stir continuously until smooth.

Remove chocolate from heat. Whisk 1/3 of pumpkin mixture into chocolate. Whisk in remaining pumpkin mixture until incorporated.

Pour filling into crust and bake for 55-60 minutes. Center should be set but still wobbly.

Let cool. Refrigerate for at least 8 hours (preferably overnight). Just before serving, drizzle with the 1 ounce of melted milk chocolate.