Food and Recipes Recipes Black Bottom Pumpkin Pie Be the first to rate & review! A decadent way to upgrade the traditional fall dessert. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on November 21, 2022 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 30 mins Total Time: 10 hrs 20 mins Yield: 6 to 8 servings This show-stopping holiday pie gets its name from the rich layer of melted chocolate that's spooned over a buttery cinnamon graham cracker pie crust. 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 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped 3/4 cup sugar 1/3 cup all-purpose flour 2 large eggs 4 egg yolks 2 cups milk 1 cup canned pumpkin 1 tablespoon vanilla bean paste* 1/2 cup maple syrup Garnish: semisweet chocolate shavings Directions Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes. Stir together graham cracker crumbs, next 2 ingredients, and toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake at 350°F for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes). Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a small microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate mixture. Cover and chill 1 hour or until chocolate mixture is set. Meanwhile, whisk together sugar and flour in a heavy 3-qt. saucepan; add eggs, egg yolks, and milk, and whisk until blended. Cook over medium heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and whisk in pumpkin and vanilla bean paste. Transfer to a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill 30 minutes. Spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is firm. Beat remaining 1 1/2 cups cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form. Spread or pipe over pie. *Vanilla extract may be substituted. Rate it Print