Quadruple Chocolate Pumpkin Pie: National Pumpkin Day

Today is National Pumpkin Day. Shouldn't be a surprise since it's so close to Halloween!

This is my all time favorite Chocolate Pumpkin Pie recipe. It's from Martha Stewart, and she labels it Triple Chocolate Pumpkin Pie. I take it a step further and make a Chocolate Cookie Crust, so it's a Quadruple Chocolate Pumpkin Pie. OMG! This is sooo smooth and delicious.

QUADRUPLE CHOCOLATE PUMPKIN PIE

For the Filling
3 ounces dark chocolate (70 % cacao) finely chopped
6 ounces chocolate (60 % cacao), chopped
2 ounces (4 tablespoons) sweet 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 Madagascar vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Chocolate Cookie Pie Crust (yet another variation)
2 1/2 cups chocolate wafers
8 Tbsp sweet butter

Melt butter.
Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea size.
Combine melted butter and ground chocolate wafers.
Press ingredients into 9-1/2 inch buttered pie pan--bottom and up the sides.
Bake for 10 minutes at 325.

Directions 
Immediately after taking pie shell out of oven, sprinkle darker chocolate over bottom of crust.Return to oven to melt chocolate, about 1 minute.
Spread chocolate in thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make filling
In large heatproof bowl set over 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 medium bowl.
Whisk 1/3 pumpkin mixture into chocolate mixture.
Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to rimmed baking sheet, and pour pumpkin mixture into crust.
Bake until center is set but still wobbly, 55 to 60 minutes.
Let cool in pie dish on wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight).
Before serving, drizzle melted milk chocolate on top. Serve immediately.