6tablespoonscocoa powdersifted (I used Match cocoa powder)
19-inch graham cracker pie crust
3/4cuppacked dark brown sugar
1/4teaspoonpumpkin pie spice
115-ounce can 100% pure pumpkin
Preheat oven to 350°.
To prepare chocolate layer: Pour 1/2 cup heavy cream in a small saucepan over medium-low heat. Heat, stirring frequently, until tiny bubbles form around edge of pan (do not boil). Remove from heat. Then whisk in 6 tablespoons cocoa powder, 2 tablespoons sugar and pinch of salt.
To prepare crust: Remove plastic insert from pre-made graham cracker crust. (Keep the insert; you can use it as a lid to cover the pie later.)
Pour chocolate mixture into crust. Use a spatula to spread it evenly over the bottom. Then, place in freezer until chocolate is firm (about 10 minutes).
To prepare pumpkin filling: Whisk together dark brown sugar, flour, pumpkin pie spice and salt in a mixing bowl. Next, whisk in pumpkin, then eggs, one at a time. Finally, whisk in evaporated milk and vanilla.
Place prepared crust on a baking sheet (this makes it easier to transfer the pie to the oven.) Then, pour pumpkin mixture into crust (the crust will be full to the brim). Carefully lift baking sheet and place in oven.
Bake pie for 50 minutes. Allow pie to cool 2 hours before serving. Store in refrigerator.
To prepare whipped cream: Chill a metal bowl and wire whisk in the freezer (about 10 minutes). Pour 1/2 cup heavy cream in chilled bowl. Add 1 tablespoon powdered sugar and whisk vigorously until stiff peaks form. Serve with pie.
Black Bottom Pumpkin Pie https://bhamnow.com/2018/11/16/recipe-black-bottom-pumpkin-pie-match-cocoa-powder/ November 16, 2018