Ingredients
½cupwhite sugar
½cuplight brown sugar
2tbspcornstarch
1½tspkosher salt
¾tspground cinnamon
¾tsppumpkin pie spice
1pinchground cloves
15ozsolid pack pumpkin puree,(1 can)
12ozevaporated milk,(1 can)
4egg yolks
4ozbittersweet baking chocolate,finely minced
2tbspunsalted butter
2tspvanilla extract
1chocolate cookie crumb crust,(9-inch), prepared
2tbspsweetened whipped cream
Preparation
Combine the sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
Heat a saucepan over medium heat and bring to a boil, stirring constantly for 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract for 1 to 2 minutes until butter and chocolate have melted and are well incorporated.
Pour the filling into prepared crust, then chill in the refrigerator for at least 4 hours or until firm.
Garnish with whipped cream, then serve and enjoy!
