Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe

If you’re on the hunt for a showstopper dessert this season, trust me when I say you need to try my Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe. This pie is the perfect blend of smooth, rich chocolate, spiced pumpkin, and fluffy marshmallow topping — it’s like autumn in every bite. I first discovered this gem years ago and it quickly became my family’s favorite holiday treat. Stick around; I’m going to walk you through all my tips and secrets to make sure yours turns out just as fabulous!

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Ingredients You’ll Need

This recipe’s magic is in the simplicity and quality of its ingredients—nothing too complicated, but everything combines to create a perfect harmony. I always recommend using fresh pumpkin puree and high-quality chocolate if you can find it.

• Graham cracker crumbs: The base of the crust and what gives great texture and buttery flavor when combined with melted butter.
• Sugar: Balances the crust and sweetens the marshmallow frosting perfectly.
• Butter: Use unsalted and melted to help bind the crust together.
• Dark chocolate: I swear by 70% cacao or above for the richest chocolate layer that cuts through the sweetness.
• Heavy cream: For melting the chocolate into a silky ganache—don’t substitute with lighter cream.
• Unflavored gelatin: Helps thicken and set the pumpkin layer without baking.
• Cinnamon, pumpkin pie spice, fresh nutmeg: These bring all the classic pumpkin pie warmth and aroma.
• Sweetened condensed milk: Adds creaminess and sweetens the pumpkin filling.
• Eggs: Lightly beaten to help the filling set perfectly smooth and custardy.
• Vanilla bean paste: I love this over vanilla extract for richer, more intense flavor.
• Pumpkin puree: Use 100% pure, not pie filling which has added spices and sugars.
• Egg whites, granulated sugar, cream of tartar, vanilla extract: The essentials for the moist, glossy marshmallow frosting you’re going to adore.
• Chopped chocolate: For sprinkling on top—it’s a little extra crunch and visual wow-factor.

Variations

I love playing around with this Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe depending on the occasion. Feel free to make it your own and don’t be afraid to switch things up a bit.

• Pecan Topping: My family goes crazy when I sprinkle toasted chopped pecans on top of the marshmallow frosting for extra crunch and nuttiness.
• Dairy-Free Version: Use coconut cream in place of heavy cream and a dairy-free chocolate to accommodate allergies or preferences without losing any creaminess.
• Spice it Up: Add a pinch of cayenne or chili powder to the chocolate layer for an unexpected, subtle warmth I discovered that pairs surprisingly well with the pumpkin.
• Meringue Swap: If you’re not comfortable handling raw egg whites, try using a stable store-bought marshmallow spread instead of homemade frosting for ease.

How to Make Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe

Step 1: Create the Perfect Graham Cracker Crust

Start by mixing your graham cracker crumbs with sugar in a bowl, then pour in the melted butter. Stir until all those crumbs soak up the butter and become like wet sand — this texture helps the crust hold together firmly. Press this mixture evenly into a 9-inch springform pan, making sure to bring it up slightly on the sides for a nice edge. Pop it in the fridge to chill while you move on. I always like pressing the crust firmly with the bottom of a flat glass; it gives the best compact, even base.

Step 2: Whip Up the Lush Chocolate Ganache Layer

Chop your dark chocolate finely and place it in a bowl. Gently heat the heavy cream over medium-low heat until it’s just simmering at the edges—watch closely, you don’t want it boiling. Pour the hot cream over the chocolate and let it sit for a minute so the chocolate softens, then stir steadily until you have a thick, glossy ganache. Pour this over the chilled crust and smooth it out evenly. Refrigerate again while you tackle the pumpkin filling.

Step 3: Perfect the Pumpkin Layer

This is where the magic really happens. Whisk the gelatin with cinnamon, pumpkin pie spice, and nutmeg in a saucepan. Stir in the sweetened condensed milk and eggs until fully combined. Slowly heat over low, whisking constantly for 8 to 10 minutes until thickened — trust me, patience here pays off. No gelatin lumps allowed, so keep stirring! Remove from heat, then stir in vanilla bean paste and pumpkin puree until super smooth and creamy. Let it cool just a bit before pouring over chocolate layer.

Step 4: Chill to Set

Pour that dreamy pumpkin mixture straight over the set chocolate ganache in your graham cracker crust. Cover and refrigerate for at least 4 to 6 hours or ideally overnight to let everything set beautifully.

Step 5: The Crowning Marshmallow Frosting

For the frosting, combine egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over simmering water (a double boiler setup). Whisk continuously for 3 to 4 minutes until the sugar dissolves and whites feel warm to the touch. Immediately transfer the bowl to your stand mixer and beat on low, increasing to high until the frosting is thick and glossy—about 6 to 7 minutes. Beat in vanilla extract at the end. Pile that billowy marshmallow frosting on top of your chilled pie, then sprinkle with chopped chocolate to finish. If you want, you can make the frosting a couple hours before serving and keep it chilled.

How to Serve Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe

Garnishes

I keep it simple with a sprinkle of chopped dark chocolate for a bit of texture and visual contrast. Sometimes I toss on some toasted pepitas or a light dusting of cinnamon to bring out the spices in the pumpkin. It always feels extra special and festive that way.

Side Dishes

Since this pie is rich and decadent, I like serving it alongside light, spiced coffee or a cup of hot apple cider. If it’s part of a holiday spread, fresh whipped cream or a scoop of vanilla bean ice cream really complements every bite.

Creative Ways to Present

For special occasions, I’ve layered individual servings in glass jars, topped with mini marshmallows and a drizzle of chocolate sauce. It’s a huge hit, and honestly, it makes the dessert feel even more festive and gift-worthy.

Make Ahead and Storage

Storing Leftovers

I store leftover pie in an airtight container or cover the springform pan tightly with plastic wrap. Keep it refrigerated and it stays fresh and creamy for up to 3 days—though usually it disappears faster!

Freezing

This pie freezes okay without the marshmallow frosting, so I’d suggest freezing just the base layers wrapped tightly in foil and plastic wrap. When you’re ready to serve, thaw overnight in the fridge and add fresh marshmallow frosting on top.

Reheating

I don’t recommend reheating this pie since it’s best served chilled, but if you do want to warm slices just a little, a few seconds in the microwave is enough. Just don’t heat it too much or the layers might separate!

FAQs

Final Thoughts

I absolutely love how this Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe brings together layers of flavor, texture, and seasonal warmth. Every time I make it, friends and family rave and ask for seconds. Give it a try—you’ll find it’s easier than it looks, and the smiles you’ll get are totally worth it. Plus, it’s such a unique twist on traditional pumpkin pie that your dessert table will feel extra special. I can’t wait to hear how yours turns out!

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