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 a marshmallow frosting!
- | Easy
- | 60 mins
- | 8 servings
DirectionsFor the 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.
- 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.
- 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.
- 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.
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 Rodelle 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