Black Bottom Pumpkin Pie

Black Bottom Pumpkin Pie

The creamy, ginger-infused chocolate “bottom” of this otherwise traditional looking pumpkin pie is a delicious surprise.

Black Bottom Pumpkin Pie 

Print This Recipe Total time Yield 8Source adapted from EpicuriousPublished
Black Bottom Pumpkin Pie


  • 8 ounce semi-sweet chocolate (chopped)
  • ½ cup heavy cream
  • 2 teaspoon peeled and minced fresh ginger
  • 3/4 cup packed dark brown sugar
  • ¼ cup all-purpose flour (plus more for dusting)
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1 pinch ground ginger
  • 1 pinch ground cloves
  • 2 cup canned pumpkin puree (not pumpkin-pie filling)
  • 2 large eggs
  • 1 cup evaporated milk
  • 1/8 teaspoon vanilla extract
  • raw pie pastry (enough to line one 9‑inch pie pan)


Make the chocolate ganache black bottom filling: Put chopped chocolate in a medium mixing bowl; set aside.

In a small saucepan bring cream and ginger to a light boil. Immediately remove from heat, cover, and let steep for 30 minutes.

Once the flavors have infused bring cream and ginger to a light boil again, then strain cream through a fine mesh sieve into the bowl of chopped chocolate; discard ginger. Stir until the chocolate melts and the mixture is smooth. Set aside.

Make the pumpkin filling: In a large mixing bowl, combine brown sugar, flour, salt, cinnamon, ground ginger, and cloves. Using a wooden spoon beat in pumpkin until well incorporated. Add eggs, one at a time, beating well between each egg addition. Stir in evaporated milk and vanilla.

Assemble the pie: Place a cookie sheet in the oven and preheat oven to 350 degrees. 

On a lightly floured surface, roll the dough out to a 12-inch circle, about ⅛‑inch thick. Carefully transfer the dough to a pie plate and gently press it up the sides. Drape any excess crust over the edge, then fold under and crimp decoratively. 

Pour in chocolate ganache black bottom filling. Use a rubber spatula to spread the mixture evenly across the surface. Place the pie shell in the freezer for 10 to 20 minutes to firm up. Remove from freezer, fill remainder of pie shell with pumpkin mixture. Bake on preheated cookie sheet, about 50 minutes, until crust is golden brown. 

Cool for at least 2 hours before serving.