Chocolate Pumpkin Pie

• 2 cups graham cracker crumbs
• 14 cup butter, melted and cooled
• 1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
• 1 tablespoon sugar
• 3 large eggs, room temperature
• 1 (15 ounce) can pumpkin puree (about 1 1/2 cups)
• 1 cup brown sugar
• 14 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon (or pumpkin pie spice)
• 12 teaspoon ground allspice
• 14 teaspoon ground cloves
• 18 teaspoon freshly ground nutmeg
• 12 teaspoon salt
• 12 teaspoon vanilla extract
• 23 cup 2% low-fat milk

1. Preheat oven to 350F.
2. Combine all crust ingredients into a medium bowl and stir to combine.
3. Press wet crumbs into the bottom and sides of a 9 or 10 inch pie plate.
4. Bake 12-15 minutes, until just beginning to brown at the corners.
5. Set aside to cool completely before filling.
6. Turn oven up to 425F.
7. In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute.
8. Whisk in all the remaining ingredients, except the milk, and beat until smooth.
9. Then whisk in the milk.
10. Pour mixture into prepared, cooled pie crust (you can also use a pastry crust or a store-bought pie crust) and bake for 15 minutes at 425F
11. Reduce the temperature to 350F and bake for about 30 more minutes, until the pie filling jiggles only slightly and a knife inserted into the center comes out clean.
12. Cool completely on a wire rack before cutting and refrigerate if storing leftovers.

graham cracker crumbs, butter, pumpkin pie spice, sugar, eggs, pumpkin puree, brown sugar, cocoa, ground cinnamon, ground allspice, ground cloves, ground nutmeg, salt, vanilla, milk

Taken from www.food.com/recipe/chocolate-pumpkin-pie-279574 (may not work)