What You'll Need:

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/4 cup butter, melted and cooled
• 1 tsp pumpkin pie spice (or cinnamon)
• 2 Tbsp cocoa powder
• 1 Tbsp sugar

Filling:

• 3 large eggs, room temperature
• 1 15-oz. can pumpkin purée (about 1 1/2 cups)
• 1 cup brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/3 tsp ground cinnamon (or pumpkin pie spice)
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp freshly ground nutmeg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3 tbsp espresso powder
• 2/3 cup milk

Ganache:

• 1 pint (2 cups) heavy cream
• 12 ounces quality semisweet chocolate, chopped
• 2 tbsp butter
• 2 tbsp sugar

Step by Step:

• Preheat oven to 350°.
• Stir all crust ingredients in a 9 or 10 inch pie plate; press wet crumbs uniformly against bottom and sides.
• Bake 12-15 minutes, until golden brown. Set aside.
• Turn up oven to 425°.
• Whisk pumpkin, brown sugar, cocoa, cinnamon, allspice, cloves, nutmeg and salt until lumps are completely gone.
• In a separate bowl, dissolve espresso powder in vanilla extract and milk. Combine with other wet ingredients, beating until silky smooth.
• Pour mixture into cooled pie crust, baking 15 minutes at 425°. Reduce oven to 350° and bake about 30 minutes more, or until a knife inserted into the center comes out clean and the filling jiggles slightly.
• Cool completely on a wire rack.
• In a microwavable 2 qt. bowl heat cream at 50% power until bubbles form at sides.
• Remove and add chocolate all at once. With a clean whisk, begin gently stirring in center of bowl. As chocolate melts, continue gently and evenly stirring until all chocolate is incorporated and no lumps remain, 2-4 minutes.
• Fold in sugar; when incorporated, fold in butter until mixture is glossy. Allow ganache to rest loosely covered on counter until slightly thickened.
• Spoon ganache onto cooled, baked pie. Tap pan against counter to remove air bubbles so surface is glossy and smooth.
• Store in refrigerator, allowing to come to room temperature before serving. Refrigerate leftovers promptly.

Yield: 8-10 servings