12 chocolate graham crackers, finely crushed
1/4 cup brown sugar
1 stick of butter, melted
1 1/2 cups milk chocolate chips, divided
Extra chocolate chips for garnish
15 ounce can pumpkin
14 ounce can sweetened condensed milk
1 large egg, slightly beaten
2 teaspoons pumpkin pie spice
Whipped cream for topping
Chocolate Pumpkin Pie
Preheat pellet grill to 350 °F.
In a medium bowl, add crushed graham crackers, brown sugar and butter. Mix until combined. Press mixture into 10 inch pie pan.
Bake on top rack in pellet grill for 10 minutes.
In a medium bowl, add pumpkin, 1 cup of chocolate chips, egg, sweetened condensed milk and pumpkin pie spice. Mix until combined. Pour mixture into crust.
Bake in pellet grill on the top shelf for 50 to 55 minutes or until wooden pick inserted into center of pie comes out clean. Cool 1 hour. Serve topped with whipped cream, chocolate drizzle and garnish with additional milk chocolate chips, if desired.
For the chocolate drizzle (optional): Place remaining 1/2 cup chips in small microwave-safe bowl. Microwave at medium for 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle melted chocolate over pie.