Black-Bottom Pumpkin Pie, served lovingly

The way to my Hubby’s heart during the recent season for honoring our beloved ones wasn’t a dessert of strawberries (he’s allergic) or cherries (he doesn’t like) or anything red-themed. Just give him something pumpkin-y, thank you. He doesn’t mind that pumpkin is more often associated with that Other Holiday.

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)