Black Bottom Pumpkin Custard Pie

pumpkin custard pie with whipped cream on wooden table

5 from 1 vote

Black Bottom Pumpkin Custard Pie

This black bottom pumpkin custard pie is the quintessential fall pie with a unique twist! Layered under the creamy pumpkin filling is a rich ganache!

Prep Time 1

Cook Time 1

Total Time 2

Servings8 slices

Coursepie

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the pie crust:

Get the ingredients here

For the chocolate ganache:

56 g (¼ cup) heavy cream
113 g (4 oz) semi-sweet chocolate
14 g (1 tablespoon) unsalted butter, room temp

For the pumpkin custard filling:

15 oz pumpkin puree
227 g (1 cup) heavy cream
3 eggs, room temp
1 teaspoon vanilla extract
106 g (½ cup) dark brown sugar
2 teaspoon pumpkin pie spice
½ teaspoon salt

For the whipped cream:

227 g (1 cup) heavy cream, cold
50 g (¼ cup) granulated sugar

Instructions

For the pie crust:

Follow the instructions for PAR BAKING here
Allow par-baked pie crust to cool completely before adding the ganache and pumpkin filling and baking.

For the chocolate ganache:

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

For the pumpkin custard filling:

In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, and vanilla. Do not over-mix!
Whisk in the brown sugar, pumpkin pie spice, and salt until fully combined.

For assembly & baking:

Preheat the oven to 325 degrees F (160 degrees C) with a baking sheet in it.
Pour the chocolate ganache in the cooled par-baked pie crust and spread into an even layer.
Gently pour the pumpkin custard filling on top of the ganache.
Wrap aluminum foil around the pie crust edges to prevent them from burning.
Place the pie on the hot baking sheet and bake for about 1 hour - 1 hour 10 minutes or until set on the edges and slightly jiggly in the center.
Turn the oven off, crack the oven door open, and leave the pie in the oven for 30 minutes.
Take the pie out and allow to cool completely at room temperature.
Place in the fridge uncovered and chill overnight.

For the whipped cream:

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

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.
For more detailed step by step instructions on how to make homemade pie dough, see this post.
If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!
The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
Hold off on making the whipped cream until right before serving the pie.

Nutrition Facts

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