Black Bottomed Pumpkin Pie with Marshmallow

Name: Black Bottomed Pumpkin Pie with Marshmallow
Total time: 6 h
Yield: 8 makes one 9-inch pie, serves 8
Ingredients: 2 cups Graham cracker crumbs; 1/4 cup sugar; 8 tablespoons butter; 8 ounces dark chocolate; 3/4 cup heavy cream; 1 1/4 ounce packet unflavored gelatin; 1 teaspoon cinnmon; 1 teaspoon pumpkin pie spice; 1/8 teaspoon freshly grated nutmeg; 1 can sweetened condensed milk; 2 large eggs; 1 tablespoon rodelle vanilla bean paste; 1 15-ounce can pumpkin puree; 4 large egg whites; 1 cup granulated sugar; 1/4 teaspoon cream of tartar; 1 teaspoon Rodelle vanilla extract; chopped chocolate

User Reviews

5.0

33 reviews

Excellent

Total Time
6 hrs
Servings
8 makes one 9-inch pie, serves 8
Course
Dessert
Cuisine
American

Black Bottomed Pumpkin Pie with Marshmallow

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

crust

2 cups Graham cracker crumbs
1/4 cup sugar
8 tablespoons butter melted

chocolate layer

8 ounces dark chocolate I like 70% and up, chopped
3/4 cup heavy cream

pumpkin layer

1 1/4 ounce packet unflavored gelatin
1 teaspoon cinnmon
1 teaspoon pumpkin pie spice
1/8 teaspoon freshly grated nutmeg
1 can sweetened condensed milk
2 large eggs lightly beaten
1 tablespoon rodelle vanilla bean paste
1 15-ounce can 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

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Instructions

crust

In a bowl, whisk together the graham crumbs and sugar. Pour in the melted butter and mix until all the crumbs are moistened and the texture is sort of like wet said. Press the mixture into a 9-inch springform pan, letting it come up the sides a bit. Refrigerate while you make the chocolate layer.

chocolate layer

Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan over medium-low heat, just until it is simmering along the edges. Pour it over the chocolate and let it sit for a minute, then stir it together until it creates a thick, smooth chocolate ganache.
Remove the crust from the fridge and pour the ganache in the crust, spreading it evenly over the bottom. Refrigerate while you make the pumpkin layer.

pumpkin layer

In the bottom of a saucepan, whisk together the gelatin, cinnamon, pumpkin pie spice and nutmeg. Whisk in the sweetened condensed milk and the eggs. Heat the pot over low heat, whisking and stirring the entire time, for about 8 to 10 minutes until it has thickened. You don’t want any gelatin lumps, so make sure to stir. Remove the pot from the heat and stir in the vanilla bean paste and the pumpkin until creamy and smooth. Let the mixture cool slightly.
Pour the mixture overtop of the chocolate ganache in the graham crust. Return the pan to the fridge and refrigerate for at least 4 to 6 hours, or even overnight.
Before serving, top with the marshmallow and chopped chocolate.

marshmallow frosting

To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
Pile the frosting on top of the pie before serving (an hour or two ahead of time is okay). Top with chopped chocolate.