Black Bottom Pumpkin Pie

A decadent way to upgrade the traditional fall dessert.

Black Bottom Pumpkin Pie
Photo: Iain Bagwell
Hands On Time:
30 mins
Total Time:
10 hrs 20 mins
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.


  • 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


  1. 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.

  2. 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.

  3. Bake at 350°F for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

  4. 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.

  5. 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.

  6. 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.

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