So his crown-jewel dessert was Black-Bottom Pumpkin Pie, which Hubby has proclaimed must be on the dessert table for all holidays from now on. How can you beat a crust of crushed graham crackers, gingersnaps, and pecans, with a layer of chocolate chips and toffee bars over that?
Then, the filling—a pumpkin cream layer, much like that of a banana cream or coconut cream pie. A whipped topping, with maple syrup stirred in, crowned the whole thing—chocolate shavings added.
Love at first sight, and then the second, and during multiple servings thereafter.
Black-Bottom Pumpkin Pie
1/2 cup chopped pecans
1 cup cinnamon graham cracker crumbs
1 cup crushed gingersnaps
1/2 cup butter, melted
1 cup semisweet chocolate morsels
2 cups whipping cream, divided
2 (1.4-ounce) chocolate-covered toffee candy
bars, finely chopped (such as Heath bars)
3/4 cup sugar (or sugar substitute)
1/3 cup all-purpose flour
2 large eggs (or 1/2 cup egg substitute)
4 egg yolks
2 cups milk (I used skim)
1 cup canned pumpkin (I used 1 cup fresh pumpkin puree)
1 tablespoon vanilla-bean paste (vanilla extract may be substituted)
1/2 cup maple syrup
garnish: semisweet chocolate shavings
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant; stir halfway through. Cool 10 minutes. Stir together graham cracker crumbs, next 2 ingredients, and toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake at 350 degrees for 10 to 12 minutes or until crust is lightly browned. Transfer pie plate to a wire rack and cool completely (about 30 minutes). Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a small microwave-safe bowl at high 1 minutes or until melted. Stir at 30-second intervals. Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate mixture. Cover and chill 1 hour or until chocolate mixture is set. Meanwhile whisk together sugar and flour in a heavy 3-quart saucepan; add eggs, egg yolks, and milk. Whisk until blended. Cook over medium heat, whisking constantly, for 8 to 10 minutes, or until a pudding-like thickness is achieved. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat; whisk in pumpkin and vanilla-bean paste. Transfer to a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill 30 minutes. Spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is firm. Beat remaining 1 1/2 cups cream at high speed with an electric mixer until mixture is foamy; gradually add syrup. Beat until soft peaks form. Spread or pipe over pie. Garnish if desired. Makes 6 to 8 servings. (Source: Southern Living, November 2012)