[This post is sponsored by Rodelle! Thank you so much to my favorite vanilla brand ever for sponsoring this delicious recipe!]
I have the best of both worlds for us today.
CHOCOLATE PUMPKIN PIE.
I am almost certain this was made for me and me alone, because while I won’t turn down a bite of pumpkin pie on Thanksgiving, I… also sort of always maybe definitely want a bite of chocolate dessert.
Like I usually take a chocolate dessert to Thanksgiving, wherever it is, purely for selfish purposes and for those like me who would like a bite of chocolate after Thanksgiving dinner.
Or let’s be real: the day after Thanksgiving breakfast.
Because after Thanksgiving dinner I can barely move and dessert is often the last thing I can think about. Until midnight when I’m in bed and think I’d sort of like a bite of pie.
This post is sponsored by Rodelle, which is my all-time favorite brand of vanilla extract, vanilla bean paste, vanilla beans and cocoa powder. Their ingredients are PERFECTION! Their vanilla is extra vanilla-y and I always have a ton on hand.
In this case, I used the vanilla bean paste in the pumpkin layer since I’m a vanilla bean freak. Those little bean specks? So perfect! If you don’t have the paste on hand, you can use vanilla extract for the same flavor.
So this pie!
It has a graham crust because you know how incapable I am when it comes to pie crust. Plus, I like the taste of graham crust more. The base is a chocolate fudgy ganache followed by a no-bake pumpkin custard type of later. It’s seriously delicious!
What takes it over the top is a homemade marshmallow piled high and then a sprinkle of chocolate shavings. It is rich and fantastic and perfect for when you just can’t choose what the heck dessert you want after dinner.
And while I’ve gone way overboard with pumpkin this season, when chocolate is involved, it doesn’t even matter.
And um, the most important part: it’s NO BAKE!! Yes yes yes, my favorite kind of pie or dessert.
It basically means it is fail proof. You do cook the pumpkin layer on the stovetop to help it thicken up, but that’s it. You can (and should!) make it ahead of time, but wait to top it with the marshmallow until you’re close to serving time.
It’s piled high with dreams!
Black Bottomed Pumpkin Pie with Marshmallow
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 8 tablespoons butter, melted
- 8 ounces dark chocolate (I like 70% and up), chopped
- 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, lightly beaten
- 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, for topping
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.
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And that perfect bite thought? Oh my gosh.