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 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