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- 2 c finely-ground graham cracker crumbs (about 16 crackers)
- 6 tbsp unsalted butter, melted
- 1/2 tbsp Splenda for Baking
- 1 tbsp Splenda light-brown sugar, packed
- 1/2 tsp coarse salt
- 1/2 tsp ground cinnamon
- 3 oz bittersweet chocolate, finely chopped
- For the Filling:
- 6 oz semisweet chocolate, chopped
- 4 tbsp unsalted butter, cut into pieces
- 1 can pumpkin
- 1/2 can condensed milk
- 1/4 c light-brown sugar, packed
- 3 large eggs
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1-1/2 tsp coarse salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 oz milk chocolate, melted
View Full Recipe at My Baking Heart
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