Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe

If you’re on the hunt for a show-stopping dessert that’s equal parts comforting and indulgent, this Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe is it. I absolutely love how this pie layers rich chocolate, creamy pumpkin, and a fluffy marshmallow frosting to create a slice that feels festive and fun—but still cozy and classic. When I first tried this recipe, I was amazed at how the black bottom chocolate layer adds a deep, silky contrast to the sweet spiced pumpkin and that cloudlike marshmallow frosting on top—it’s just pure magic. So stick around, because I’m going to walk you through exactly how to nail this recipe at home.

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Ingredients You’ll Need

These ingredients come together to build three main layers each with their own personality—plus, a fluffy frosting to finish. Grab good quality chocolate and fresh spices for the best flavor punch.

• Graham cracker crumbs: The base that gives a buttery crunch, perfect for holding up all those layers.
• Sugar: For slight sweetness in the crust, balancing the flavors nicely.
• Butter, melted: Helps the crust bind and crisp up just right.
• Dark chocolate: I prefer 70% cacao or higher for that deep, rich flavor without too much sweetness.
• Heavy cream: The key to silky chocolate ganache that sets nicely as the bottom layer.
• Unflavored gelatin: This works wonders to help your pumpkin filling set without baking.
• Cinnamon, pumpkin pie spice, nutmeg: Classic warming spices that bring pumpkin filling to life.
• Sweetened condensed milk: Adds creaminess and just the right amount of sweetness to your pumpkin.
• Eggs, lightly beaten: Incorporates silkiness and structure into the pumpkin layer.
• Vanilla bean paste: Gives a richer vanilla flavor than extract, but you can swap if needed.
• Pumpkin puree: The star of the show! Make sure it’s pure pumpkin, not pie filling.
• Egg whites: For the marshmallow frosting, whipped to fluffy perfection.
• Granulated sugar: Sweetens and stabilizes the frosting.
• Cream of tartar: Helps the egg whites hold their volume and shine.
• Vanilla extract: Adds a delicate flavor to the marshmallow topping.
• Chopped chocolate: For a decorative sprinkle on top, adding crunch and visual appeal.

Variations

While I love the classic Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe, I’ve played around a bit with different add-ins and tweaks, and you should too! It’s fun to make it your own and suit your taste buds.

• Spiced Up: Adding a pinch of cayenne or ground ginger to the pumpkin layer gives a surprising kick that my friends absolutely loved when I served it last fall.
• Nutty Twist: Throwing in some chopped pecans into the crust or sprinkled on top adds crunch and a toasty flavor I can’t get enough of.
• Vegan Version: I once tried substituting gelatin with agar-agar and using aquafaba for the frosting; it takes some practice, but the results were pretty impressive!
• Mini Pies: Making this recipe in individual ramekins is perfect for parties, and everyone loves getting their own personal pie.

How to Make Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe

Step 1: Crafting the Perfect Graham Cracker Crust

Start by mixing the graham cracker crumbs and sugar in a bowl. When you pour in your melted butter, stir until all the crumbs feel like damp sand. I’ve found pressing the crust firmly and even a bit up the sides of a 9-inch springform pan really gives the pie structure to hold those luscious layers. Pop it in the fridge to chill while you prepare the chocolate ganache.

Step 2: Making the Silky Chocolate Ganache Layer

Place your chopped dark chocolate in a bowl. Heat the heavy cream gently until you see steam and tiny bubbles forming at the edges—don’t let it boil! Pour it over the chocolate and let it sit for a minute to melt, then stir until smooth and glossy. Pour this chocolate goodness evenly over your chilled crust and return it to the fridge while you move onto the pumpkin filling. This layer sets firm and velvety, creating the iconic “black bottom.”

Step 3: Cooking the Pumpkin Layer with Care

This step might feel a bit intimidating, but it’s super doable—just slow and steady wins. In a saucepan, whisk together gelatin, cinnamon, pumpkin pie spice, and nutmeg at the bottom. Add sweetened condensed milk and the lightly beaten eggs, then cook gently over low heat, stirring constantly. You want to thicken it up without scrambling the eggs, so keep the pot moving and don’t rush. When it’s thick and smooth, off the heat, stir in vanilla bean paste and pumpkin puree. Let it cool slightly so it doesn’t melt your chocolate layer. Pour it carefully over the chocolate, then chill for at least 4-6 hours or overnight—patience really pays here!

Step 4: Fluffing Up the Marshmallow Frosting

My favorite part—the cloudlike marshmallow frosting takes a little technique but the results are worth every whisk! Combine egg whites, sugar, and cream of tartar in a heatproof bowl. Place it over simmering water and whisk constantly until the sugar dissolves and whites are warm. Then switch to a stand mixer, beating from slow to high speed for 6-7 minutes until thick and glossy. Beat in vanilla extract at the end. Pile this pillowy frosting atop your pie an hour or two before serving, then sprinkle chopped chocolate on top. It looks gorgeous and adds a nice crunch.

How to Serve Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe

Garnishes

I like to keep it simple with freshly chopped dark chocolate, which adds a crisp contrast to the soft frosting. Sometimes I add a light dusting of cinnamon or a few roasted pumpkin seeds for that extra festive touch. Little things like this make it look like you spent way more time than you really did!

Side Dishes

This pie pairs beautifully with a hot cup of coffee or a creamy chai latte. For holiday dinners, I serve it alongside simple whipped cream or a scoop of vanilla bean ice cream to add a cold, creamy contrast. It’s a lovely finish without overpowering the pie’s flavors.

Creative Ways to Present

For a special occasion, I sometimes build mini versions in pretty glass jars – guests love being able to see all three layers. You can also swirl the marshmallow frosting with a torch to caramelize the top lightly for a toasted effect that’s showy and delicious.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps well covered in the fridge for up to 4 days. I recommend using plastic wrap or an airtight container to prevent the marshmallow frosting from drying out or absorbing fridge odors. Just about every time, I find the flavors get even more pronounced the next day!

Freezing

I’ve frozen this pie once (without the marshmallow frosting), tightly wrapped in foil and plastic wrap. It thawed beautifully overnight in the fridge, but I’d recommend making the frosting fresh when you’re ready to serve for best texture and shine.

Reheating

Since this dessert is served chilled, reheating isn’t necessary. Just let slices sit at room temperature for 10-15 minutes before serving, so all the layers get a chance to soften up just a touch and flavors bloom nicely.

FAQs

Final Thoughts

This Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe is one of those treasures that make celebrations feel extra special—but it’s also simple enough for an indulgent treat whenever you want to wow your family or guests. The layer combination is truly something magical, and I think you’ll agree once you’ve had your first bite. Give it a try and savor that decadent chocolate bottom, the cozy pumpkin center, and the fluffy, sweet marshmallow crowning glory. Trust me—you’ll want to make this again and again.

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