[This post is sponsored by Rodelle! Thank you to my favorite vanilla brand for sponsoring this recipe.]
I have the best of both worlds today.
CHOCOLATE PUMPKIN PIE.
This pie feels made for me: I enjoy classic pumpkin pie at Thanksgiving, but I also always want something chocolatey. I often bring a chocolate dessert to Thanksgiving for selfish reasons — so I can have that perfect chocolate bite after dinner or the next-morning pie-for-breakfast moment.
This post is sponsored by Rodelle, my go-to brand for vanilla extract, vanilla bean paste, vanilla beans and cocoa powder. Their vanilla is intensely flavored and I always keep it stocked. For this pie I used Rodelle vanilla bean paste in the pumpkin layer to get tiny flecks of vanilla throughout. If you don’t have the paste, pure vanilla extract works well too.
The pie uses a graham cracker crust — partly because I find pie dough intimidating and partly because I prefer the flavor of a graham crust. The bottom layer is a rich chocolate ganache, followed by a no-bake pumpkin custard that’s cooked briefly on the stovetop to thicken. It’s creamy, chocolatey and perfectly balanced.
What sends this over the top is a tall, homemade marshmallow frosting piled on top and finished with chopped chocolate shavings. It’s indulgent without being fussy, and ideal when you can’t decide between chocolate and pumpkin for dessert.
Best of all, the pie is essentially no-bake. The pumpkin layer is cooked briefly on the stove to thicken, but the rest of the pie sets in the refrigerator. It’s an easy, make-ahead dessert — just wait to add the marshmallow topping until you’re close to serving.
It’s piled high with sweet, fluffy marshmallow goodness.
Black Bottomed Pumpkin Pie with Marshmallow
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Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 8 tablespoons butter melted
Chocolate layer
- 8 ounces dark chocolate 70% 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 sweetened condensed milk
- 2 large eggs lightly beaten
- 1 tablespoon Rodelle vanilla bean paste
- 1 15-ounce can 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
Crust
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Whisk the graham cracker crumbs and sugar together in a bowl. Add the melted butter and mix until the crumbs are evenly moistened and the texture is like wet sand. Press the mixture into a 9-inch springform pan, letting it come up the sides a bit. Refrigerate while you prepare the chocolate layer.
Chocolate layer
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Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan over medium-low heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and thick to form a ganache.
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Remove the crust from the fridge and pour the ganache into the crust, spreading it evenly. Refrigerate while you make the pumpkin layer.
Pumpkin layer
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In the bottom of a saucepan whisk together the gelatin, cinnamon, pumpkin pie spice and nutmeg. Whisk in the sweetened condensed milk and the lightly beaten eggs. Heat the pot over low heat, whisking constantly for 8 to 10 minutes until the mixture thickens. Stir thoroughly to eliminate any gelatin lumps. Remove from heat and stir in the vanilla bean paste and pumpkin until smooth. Let cool slightly.
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Pour the pumpkin mixture over the chilled ganache in the crust. Return the pan to the refrigerator and chill for at least 4 to 6 hours, or overnight, until set.
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Before serving, top the pie with the marshmallow frosting and sprinkle with chopped chocolate.
Marshmallow frosting
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Combine the egg whites, sugar and cream of tartar in a heatproof bowl (the bowl of a stand mixer works well). Place the bowl over a double boiler with simmering water and whisk constantly for 3–4 minutes until the sugar dissolves and the whites are slightly warm. Remove from heat and, using the whisk attachment, beat on low to start, then increase to high and beat for 6–7 minutes until glossy and thick. Beat in the vanilla extract for another minute.
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Pile the marshmallow frosting on top of the chilled pie just before serving (an hour or two ahead is fine). Finish with chopped chocolate.
Did you make this recipe?
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I appreciate you so much!
And that perfect bite thought? Oh my gosh.