Black Bottom Pumpkin Pie
What are the traditions you’re looking forward to in the coming months? Is there a recipe or a feeling that you anticipate this time of year, some kind of moment that just kinda makes it feel like home? I recently had an editor at a magazine ask me a similar question, and it got me thinking. Growing up there was coffee cake on Christmas morning, leftover slices of cake for breakfast the day after my birthday, and eggs stuffed with coins hidden in the backyard on Easter, but now, as an adult with my own family, I kinda get to call the shots. I’m finally in the position to be the tradition creator in my own house, so what do I pick? What foods and songs and formalities are going to stick around for the long haul?
My guess is a lot of Moms feel worn out by the pressure to create these Pinterest-worthy parties and moments and foods for their kids around the holidays. We have access to so much, and it’s impossible not to look around and feel compelled to do and create like all of the women we see around us. To be honest, the performer in me has a hard time with just enjoying the moments that arise. Instead, I really struggle with this inner drive to do more, make things better, and spin this web of magic for my kids, especially around the holidays. In an effort to be more mentally and emotionally present, I really want to loosen my grip these few months and make more of the time by sharing me. Less garland, fewer appetizers, a messier house, but a happier Mom. A less frazzled Kate.
I love this black bottom pumpkin pie. Growing up, my Mimi made two pumpkin pies every Thanksgiving, and we’d fight over the leftover slices in the days following. Here, as a self-proclaimed Southern transplant, I took a note from all of the old charity league and church cookbooks and added a black bottom to an otherwise normal pie. What we’re left with is a fudgy layer of chocolate topped with traditional pumpkin pie filling, all wrapped in snug to my favorite shortcut of the holiday season: Diamond Nut’s Pecan Crust.
Similar to the graham cracker crusts you’ve seen in stores for ages, Diamond’s pecan and walnut crusts are pre-made crusts made with their premium nuts. Each crust is mildly flavored and can be used in a number of ways to up the ante on your favorite pie recipes. Because each are ready to use, the pie making process is so much more simple, leaving you with less hours to log in the kitchen and more time to just be present.
This black bottom pumpkin pie is mildly spiced and perfectly sweetened. I prefer to serve mine with large dollops of whipped cream, but you could very well skip that if you’d prefer. As a garnish, I opted for some chocolate shavings and candied pecan pieces, but again, totally unnecessary. The pecan pie crust and yummy autumnal filling is all the flavor this black bottom pumpkin pie requires.
To make it, we start with the black bottom. A simple chocolate ganache made with chopped semisweet chocolate and heavy creamy is prepared and spread into the bottom of the ready-made pecan crust. Next, a filling made with canned pumpkin puree, eggs, sugar, and just enough spice is stirred in a single bowl and poured on top of the set ganache bottom. This black bottom pumpkin pie bakes in a preheated oven in about thirty minutes and cools in the fridge over the course of an hour. I like to serve slices at room temperature with a cloud of fresh cream. YUM.
Many thanks to Diamond for sponsoring this post. I want to hear about the traditions you guys are dreaming up for your families this time of year. Our time is limited, and I so desperately want to be intentional with every minute. I hope this season is full of lots of love for you all, and I can’t wait to hear how you enjoy this black bottom pumpkin pie. HAPPY BAKING!
If you like this black bottom pumpkin pie you should try:
Black Bottom Pumpkin Pie
This black bottom pumpkin pie has a chocolate ganache layer topped with a simple pumpkin filling and is baked in a pecan pie crust!
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 9 Servings
- Category: Pie
For the ganache:
- 3 ounces heavy cream
- 3 ounces semisweet chocolate chips or chopped chocolate
For the pie:
- 1 Diamond Pecan Pie Crust
- ¾ cup pumpkin puree
- ¾ cup evaporated milk
- 2 large eggs
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 2 tablespoons all-purpose flour
- 1-1/4 teaspoons cinnamon
- ¼ teaspoon salt
- ½ teaspoon ginger
- 1/8 teaspoon nutmeg
- pinch of cloves
- Start by preparing the ganache. Gently heat the cream on the stove or in the microwave until it is steaming and almost bubbling. Pour the cream over the chocolate in a medium-sized bowl. Cover the bowl with plastic wrap and allow it to sit for 5 minutes. Remove the plastic wrap and whisk gently until smooth. If there are still chunks of chocolate, gently heat in the microwave in 15 second increments. Pour the mixture into the bottom of the prepared pie crust and put it in the fridge or freezer to firm up to fudge consistency.
- Preheat the oven to 350 degrees. Combine the pumpkin, evaporated milk, and eggs in a large bowl. Add the sugars and vanilla and stir to combine. Add the flour and spices and stir just until smooth. Pour the mixture over the firm chocolate in the pie crust. Bake the pie in the preheated oven until the edges are set and the center wiggles like jello, about 40 minutes. Remove from the oven and allow to cool completely prior to serving with whipped cream, if desired.