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piece of pumpkin custard pie on white plate

Black Bottom Pumpkin Custard Pie

  • Author: Sloane
  • Prep Time: 4 hours
  • Cook Time: 1 hour
  • Total Time: 5 hours
  • Yield: 9 inch pie 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Made with my go-to homemade all butter pie crust, a rich chocolate ganache bottom layer, and a creamy pumpkin filling, this black bottom custard pumpkin pie is surprisingly simple, yet impressive!  


Ingredients

Scale

For the pie crust:

For the chocolate ganache:

  • 56g heavy cream
  • 113g (4oz) semi-sweet chocolate
  • 14g unsalted butter (room temp)

For the pumpkin custard filling:

  • 106g dark brown sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 15oz pumpkin puree
  • 227g heavy cream
  • 3 eggs (room temp)
  • 1 tsp vanilla paste (or extract)

For the whipped cream:

  • 113g heavy cream (cold)
  • 25g granulated sugar

Instructions

For the pie crust:

  1. Follow the instructions for PAR BAKING this homemade all butter pie crust
  2. Allow par-baked pie crust to cool completely before adding the ganache and pumpkin filling and baking.

For the chocolate ganache:

  1. In a small bowl, heat the heavy cream in the microwave for about 30 seconds.
  2. Add in the chocolate and butter and stir until full combined and smooth.

For the pumpkin custard filling:

  1. In a small bowl, combine the brown sugar, pumpkin pie spice, and salt. Set aside.
  2. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, and vanilla paste. Do not over-mix!
  3. Whisk in the sugar mixture until fully combined.

For assembly & baking:

  1. Preheat the oven to 325 degrees F (160 degrees C) with a baking sheet in it.
  2. Pour the chocolate ganache in the cooled par-baked pie crust.
  3. Gently pour the pumpkin custard filling on top of the ganache.
  4. Bake the pie for about 1 hour or until set on the edges and slightly jiggly in the center.
  5. Turn the oven off, crack the oven door open, and leave the pie in the oven for 30 minutes.
  6. Take the pie out and allow to cool completely at room temperature.
  7. Cover loosely with plastic wrap and chill in the fridge overnight.

For the whipped cream:

  1. Just before serving the pie, make the whipped cream.
  2. In a medium bowl, whip the heavy cream with an electric mixer while slowly pouring in the granulated sugar.
  3. Continue beating until soft peaks form.
  4. Top the chilled pumpkin pie with the whipped cream and sprinkle cinnamon or pumpkin pie spice all over.

Notes

  • I recommend making this pie over two days. Make the pie dough the first day. The second day, par-bake the crust, make the fillings, and bake the whole pie. Chill it overnight and serve the next day.
  • Make the whipped cream the day the pie is served. 

Nutrition

  • Serving Size: 1 piece
  • Calories: 594
  • Sugar: 28.2 g
  • Sodium: 278.5 mg
  • Fat: 40.3 g
  • Carbohydrates: 51 g
  • Protein: 8.9 g
  • Cholesterol: 190.3 mg

Keywords: pumpkin custard pie, black bottom pumpkin pie, black bottom pie, custard pumpkin pie filling, pumpkin custard pie recipe, custard pumpkin pie