Black Bottom Pumpkin Pie
This isn't just a pumpkin pie, it's a black bottom pumpkin pie. (In case you didn't catch that from the title). But what in the world does that mean? WELL! It means that it's got a bottom layer of delicious, chocolatey ganache hiding below. Pumpkin's partner in crime to help offset it's sweetness, and add to the richness of flavors.
It might not look like much ganache in there, but you don't want to over power the pumpkin. I found this is just the right amount to make a statement, but still let pumpkin be the star.
The pumpkin pie is wonderfully smooth, creamy, and full of the perfect amount of spice. The ganache is semi-sweet, which I consider "dark" (or at least, the closest thing to dark I typically enjoy). Feel free to switch up the type of chocolate used! You could try milk chocolate, semi-sweet, or even some 60% cacao chocolate if you're feelin' it. I will stick with my semi-sweet, thank you very much!
I've made more pumpkin pies in the last 2 weeks than I can count. I've had so much pumpkin pie, I think I'm starting to turn into a pumpkin. Last night, I found pumpkin pie filling in my hair!! However, that maaaay be due to the fact that I dropped an entire bowl of pie filling on the floor..only to watch in slow motion as the thick sludge splattered all over the place.
Luckily, my trusty assistant always has my back. Riley specializes in accident forgiveness :).
A few tips for making this pie:
- Make the pie crust ahead, refrigerate for one hour before rolling, and refrigerate at least 30 minutes after rolling and filling the pan as well. Just remember: COLD!
- I like to make the filling first, and let it sit and wait while everything else is made. The longer it sits, the more the spices and flavors develop. You could even make the filling the day before, and keep in in the fridge overnight!
- When making the ganache, make sure the pie crust is cold, and in the fridge. I like to pour the ganache in, and set the pie in the freezer until it sets, and I'm ready to fill with the pie filling.
- Knowing when a pumpkin pie is done is very tricky. And it can be finicky if you don't leave it in long enough, or leave it in too long, it can crack. No matter what, just remember that the taste is what matters most! And if all else fails, slather it in whipped cream to cover up any big cracks.
Alright, that's it! I hope you make this pie this holiday season, it's a real winner!
Black Bottom Pumpkin Pie
Pumpkin pie with a layer of chocolate ganache at the bottom- the perfect chocolate and pumpkin combination!
- 1 15 oz. can pumpkin puree
- 3 eggs
- 2/3 cup heavy whipping cream
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1 tsp. pumpkin pie spice
- 1 T. flour
- 1/2 tsp. salt
- 2/3 cup semi-sweet chocolate chips
- 1/3 cup heavy whipping cream
- Prepare the pie crust in pie pan.
- Whisk together the pumpkin puree, eggs, and whipping cream in a large bowl.
- Then mix in the sugars.
- Then mix in the pumpkin pie spice, salt, and flour. Set bowl aside until ready to fill the pie.
- Make the ganache by pouring chocolate chips and heavy cream in a small bowl and microwaving for 30 seconds.
- Stir slowly until it becomes smooth and glossy. If necessary, microwave for another 15 seconds.
- Pour ganache into chilled pie crust, and set in the freezer for the ganache to set.
- Preheat the oven to 400 F, and place a cookie sheet on the middle rack of the oven.
- Once ganache has set, and oven is ready, take the pie out of the freezer and fill with the pumpkin pie filling.
- Set the pie in the oven, on the cookie sheet, and bake for 45-55 minutes.
- The pie is done when the edges are set, but the center is still a little jiggly.
- Let pie cool for a few hours on the counter, and then chill before serving.
*If making pie crust, I have a photo tutorial and recipe here for homemade pie crust. The recipe makes one double crust, so you will use half of the dough for one pumpkin pie. The other half can be frozen for future use.