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Black Bottomed Pumpkin Pie with Marshmallow Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 56 reviews
  • Author: Paula
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 6 hours 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Black Bottomed Pumpkin Pie with Marshmallow is a decadent layered dessert featuring a crunchy graham cracker crust, a rich dark chocolate ganache base, a smooth spiced pumpkin filling set with gelatin, and a fluffy homemade marshmallow frosting topped with chopped chocolate. Perfect for fall celebrations and holiday gatherings, this pie combines creamy, chocolatey, and sweetly spiced flavors with a light, airy finishing touch.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 8 tablespoons butter, melted

Chocolate Layer

  • 8 ounces dark chocolate (70% cocoa or higher), chopped
  • 3/4 cup heavy cream

Pumpkin Layer

  • 1 1/4 ounce packet unflavored gelatin
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon freshly grated nutmeg
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, lightly beaten
  • 1 tablespoon Rodelle vanilla bean paste
  • 1 can (15 ounces) pumpkin puree

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

Instructions

  1. Prepare the Crust: In a bowl, whisk together the graham cracker crumbs and sugar until combined. Pour in the melted butter and mix thoroughly until the crumbs are evenly moistened and have a wet sand-like texture. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the refrigerator to chill while preparing the next layer.
  2. Make the Chocolate Layer: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium-low heat until it just begins to simmer at the edges. Pour the hot cream over the chopped chocolate and let it sit undisturbed for about one minute to soften the chocolate. Then, stir gently until the mixture becomes a thick and smooth chocolate ganache. Remove the crust from the refrigerator and pour the ganache over the crust, spreading evenly to cover the base. Return to the refrigerator to set while preparing the pumpkin layer.
  3. Prepare the Pumpkin Layer: In the bottom of a saucepan, combine the unflavored gelatin, cinnamon, pumpkin pie spice, and freshly grated nutmeg. Whisk in the sweetened condensed milk and lightly beaten eggs until fully blended. Place the pan over low heat and cook gently, whisking continuously for 8 to 10 minutes, until the mixture thickens and there are no gelatin lumps. Remove from heat and stir in the vanilla bean paste and pumpkin puree until smooth and creamy. Allow the mixture to cool slightly before pouring it over the chilled chocolate ganache layer in the crust.
  4. Chill the Pie: Return the pie to the refrigerator and let it chill for at least 4 to 6 hours or preferably overnight to allow the pumpkin layer to fully set.
  5. Prepare the Marshmallow Frosting: In a heat-proof bowl (ideally the bowl of an electric stand mixer), combine the egg whites, granulated sugar, and cream of tartar. Place the bowl over a double boiler with simmering water, whisking constantly for 3 to 4 minutes until the sugar dissolves and the egg whites are warm to the touch. Remove the bowl from heat and attach it to the stand mixer fitted with a whisk attachment. Beat on low speed initially, increasing gradually to high speed, for 6 to 7 minutes until the mixture is glossy and forms stiff peaks. Beat in the vanilla extract for another minute until incorporated.
  6. Assemble and Serve: Spread or pile the marshmallow frosting generously over the chilled pie. Sprinkle chopped chocolate over the frosting for garnish. The pie can be topped with the frosting an hour or two before serving to maintain its texture and freshness.

Notes

  • Using a springform pan makes it easier to remove the pie without disturbing the layers.
  • For best results, use high-quality dark chocolate with at least 70% cocoa for the ganache layer.
  • The pumpkin layer is gently cooked on the stovetop to activate the gelatin and thicken the custard without scrambling the eggs.
  • Ensure the egg whites and sugar are properly warmed but not hot to create the perfect marshmallow frosting texture.
  • Refrigerate the pie overnight to allow all layers to set firmly.
  • Chopped chocolate on top adds extra texture and visual appeal.
  • This pie should be kept refrigerated and is best served chilled.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 430 kcal
  • Sugar: 35 g
  • Sodium: 210 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Find it online: https://piesbypaula.com/black-bottomed-pumpkin-pie-with-marshmallow-frosting-recipe/