Black Bottomed Pumpkin Pie with Marshmallow

The base is a chocolate fudgy ganache followed by a no-bake pumpkin custard type of layer. All of your favorite flavors, topped off with marshmallow frosting!

  • Easy
  • 60 mins
  • 8 servings
Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 8 tablespoons butter, melted

For the Chocolate Layer

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

For the Pumpkin Layer

  • 1 (1/4 ounce) packet unflavored gelatin
  • 1 teaspoon Organic Ground Ceylon Cinnamon
  • 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 Paste
  • 1 (15-ounce) can pumpkin puree

For the 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
Uses
Occasions
Directions

For the Crust

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

For the Chocolate Layer

  1. 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.
  2. Pour it over the chocolate and let it sit for a minute, then stir it together until it creates a thick, smooth chocolate ganache.
  3. 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.

For the Pumpkin Layer

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Before serving, top with the marshmallow and chopped chocolate.

For the Marshmallow Frosting

  1. 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.
  2. 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.
  3. 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.
  4. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
  5. Pile the frosting on top of the pie before serving (an hour or two ahead of time is okay). Top with chopped chocolate.

Note: this recipe was prepared by Jessica from How Sweet It Is for Rodelle. Click here to read the entire original post, see more step-by-step pictures and get helpful tips!