Black Bottom Pumpkin Pie

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Are you surprised that I haven’t yet shared a pumpkin recipe this fall?! Well, you’re just as surprised as I am! But I couldn’t wait much longer. This pumpkin pie recipe is DELICIOUS, and a little different from the normal pumpkin pie out there.

I made this for Thanksgiving last year for Herb’s side of the family, and they loooved it. In case you’re curious as to what a “black bottom” is on a pumpkin pie, it basically just means there’s CHOCOLATE in the crust. How can you turn that down?! YUM!

Black Bottom Pumpkin Pie

Recipe from Southern Living Magazine

Recipe Ingredients:

  • 1/2 cup chopped pecans
  • 1 cup cinnamon graham cracker crumbs
  • 1 cup crushed gingersnaps
  • 1/2 cup butter, melted
  • 1 cup semisweet chocolate morsels
  • 2 cups whipping cream, divided
  • 2 Heath bars
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 4 egg yolks
  • 2 cups mlk
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup

Recipe Directions:

Preheat the oven to 350 degrees. Spread pecans out on a baking sheet and bake for 5 minutes. Then stir them and bake for an additional 3-5 minutes until toasted. Then cool the pecans.

Stir together the graham cracker crumbs, crushed ginger snaps, melted butter, and toasted pecans until well mixed. Press crumb mixture on the bottom and up the sides of a lightly greased 10-inch pie plate. Bake for 10-12 minutes until lightly browned. Cool on a wire rack.

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

Microwave the chocolate morsels and 1/2 cup of the whipping cream together on high for 1 minute, stirring every 30 seconds. Once it’s completely melted, spoon over the bottom of the pie crust. Then sprinkle the chopped Heath bars over the chocolate. Cover and chill for one hour.

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

While the crust is chilling, whisk together sugar and flour in a saucepan (about 3-qt size). Add the 2 eggs, the 4 egg yolks, and the 2 cups of milk. Turn heat to medium and whisk mixture constantly for 8-10 minutes until the mixture begins to bubble and forms a pudding-like consistency.

Black Bottom Pumpkin Pie Recipe

Then remove the pot from the heat and whisk in pumpkin and vanilla. Pour the mixture into a separate bowl. Cover directly with plastic wrap and chill for 30 minutes. Then spoon this mixture over the chocolate bottom of the pie, cover and chill overnight.

Black Bottom Pumpkin Pie Recipe

For whipped cream, beat the remaining 1.5 cups whipping cream at high speed with a mixer until foamy. Gradually add the syrup and beat until soft peaks form. Then spread over the pie. Garnish with chocolate shavings or cocoa powder.

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

Black Bottom Pumpkin Pie Recipe

 

Black Bottom Pumpkin Pie Recipe

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We give this recipe 4.5 out of 5 herbs!

Black Bottom Pumpkin Pie
Author: Mrs. Herb
Ingredients
  • •1/2 cup chopped pecans
  • •1 cup cinnamon graham cracker crumbs
  • •1 cup crushed gingersnaps
  • •1/2 cup butter, melted
  • •1 cup semisweet chocolate morsels
  • •2 cups whipping cream, divided
  • •2 Heath bars
  • •3/4 cup sugar
  • •1/3 cup all-purpose flour
  • •2 large eggs
  • •4 egg yolks
  • •2 cups mlk
  • •1 cup canned pumpkin
  • •1 teaspoon vanilla extract
  • •1/2 cup maple syrup
Instructions
  1. Preheat the oven to 350 degrees. Spread pecans out on a baking sheet and bake for 5 minutes. Then stir them and bake for an additional 3-5 minutes until toasted. Then cool the pecans.
  2. Stir together the graham cracker crumbs, crushed ginger snaps, melted butter, and toasted pecans until well mixed. Press crumb mixture on the bottom and up the sides of a lightly greased 10-inch pie plate. Bake for 10-12 minutes until lightly
  3. Microwave the chocolate morsels and 1/2 cup of the whipping cream together on high for 1 minute, stirring every 30 seconds. Once it’s completely melted, spoon over the bottom of the pie crust.
  4. Then sprinkle the chopped Heath bars over the chocolate. Cover and chill for one hour.
  5. While the crust is chilling, whisk together sugar and flour in a saucepan (about 3-qt size). Add the 2 eggs, the 4 egg yolks, and the 2 cups of milk. Turn heat to medium and whisk mixture constantly for 8-10 minutes until the mixture begins to bubble and forms a pudding-like consistency.
  6. Then remove the pot from the heat and whisk in pumpkin and vanilla. Pour the mixture into a separate bowl. Cover directly with plastic wrap and chill for 30 minutes. Then spoon this mixture over the chocolate bottom of the pie, cover and chill overnight.
  7. For whipped cream, beat the remaining 1.5 cups whipping cream at high speed with a mixer until foamy. Gradually add the syrup and beat until soft peaks form. Then spread over the pie. Garnish with chocolate shavings or cocoa powder.

 

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