Ingredients

 

For crusts:

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

 

For filling:

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

 

For topping:

2 ounces milk chocolate, melted

 

Instructions

1. Preheat oven to 350 degrees.

2. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in a bowl. Firmly press half of the 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.

3. Remove from oven, and sprinkle half of the bittersweet chocolate over bottom of each crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on the bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

4. In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

5. 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.

6. Pour half of the 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.