Description
This decadent Black Bottomed Pumpkin Pie with Marshmallow combines a crunchy graham cracker crust, a rich dark chocolate layer, a smooth spiced pumpkin filling, and a glossy marshmallow frosting topped with chopped chocolate, making it a perfect dessert for fall gatherings and holiday celebrations.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 8 tablespoons butter, melted
Chocolate Layer
- 8 ounces dark chocolate (70% cacao or higher), chopped
- 3/4 cup heavy cream
Pumpkin Layer
- 1 1/4 ounce packet unflavored gelatin
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon freshly grated nutmeg
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs, lightly beaten
- 1 tablespoon Rodelle vanilla bean paste
- 1 can (15 ounces) pumpkin puree
Marshmallow Frosting
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon Rodelle vanilla extract
- Chopped chocolate for topping
Instructions
- Prepare the crust: In a bowl, whisk together graham cracker crumbs and sugar. Pour in melted butter and stir until crumbs are evenly moistened with a wet sand texture. Press the mixture firmly into a 9-inch springform pan, extending slightly up the sides. Refrigerate to set while preparing the next layer.
- Make the chocolate layer: Place chopped dark chocolate in a heatproof bowl. Heat heavy cream in a saucepan over medium-low heat just until it simmers along the edges. Pour hot cream over the chocolate and let sit for 1 minute, then stir until smooth and thick ganache forms. Remove crust from refrigerator and spread ganache evenly over the bottom. Return to refrigerator while making the pumpkin layer.
- Prepare the pumpkin layer: In the bottom of a saucepan, whisk together gelatin, cinnamon, pumpkin pie spice, and nutmeg. Whisk in sweetened condensed milk and lightly beaten eggs. Heat over low, stirring continuously for 8 to 10 minutes until mixture thickens smoothly without lumps. Remove from heat and stir in vanilla bean paste and pumpkin puree until creamy and well combined. Allow to cool slightly.
- Assemble pumpkin layer: Pour the pumpkin mixture over the chilled chocolate ganache layer in the crust. Cover and refrigerate for at least 4 to 6 hours, preferably overnight, to set fully.
- Prepare marshmallow frosting: In a heatproof bowl (preferably for an electric stand mixer), combine egg whites, sugar, and cream of tartar. Set over a double boiler with simmering water. Whisk constantly for 3-4 minutes until sugar dissolves and mixture is slightly warm. Remove from heat, transfer to stand mixer fitted with whisk attachment, beat on low and gradually increase to high speed for 6-7 minutes until frosting is glossy and thick. Beat in vanilla extract for an additional minute.
- Finish and serve: Just before serving (or about 1-2 hours in advance), pile the marshmallow frosting on top of the chilled pie. Sprinkle generously with chopped chocolate. Slice and enjoy!
Notes
- Use a 9-inch springform pan to easily release the pie without damaging the layers.
- Ensure continuous stirring when heating the pumpkin mixture to prevent gelatin lumps.
- The pie requires several hours of refrigeration for proper setting; an overnight chill is best.
- For a deeper chocolate flavor, use high-quality dark chocolate with 70% cacao or higher.
- The marshmallow frosting can be prepared ahead and stored covered in the refrigerator until ready to use.
- Leftover pie should be refrigerated and consumed within 3 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 520
- Sugar: 38g
- Sodium: 210mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
