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Black Bottom Pumpkin Custard Pie

Black bottom pumpkin custard pie with a chocolate ganache layer beneath silky pumpkin filling in a flaky pre-baked crust. Bake until the edges are set and the center has a gentle wobble, then chill for a clean slice.
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Prep Time 30 minutes
Cook Time 55 minutes
chilling 3 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

deep-dish pie crust, blind-baked
  • 1 deep-dish pie crust, blind-baked Blind-baked for 10 minutes at 375F until just set.
black bottom chocolate layer
  • 0.5 cup dark chocolate chips
  • 0.33 cup heavy cream
  • 1 tbsp butter
pumpkin custard
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 0.75 cup brown sugar
  • 1 can (12 oz) evaporated milk
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 tsp vanilla
serving
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Pre-bake crust
  1. Pre-bake the deep-dish pie crust for 10 minutes at 375F until just set, then cool slightly.
Make black bottom chocolate layer
  1. Heat heavy cream and butter until simmering, then pour over dark chocolate chips and rest 2 minutes.
  2. Stir the mixture until smooth, then pour into the crust.
  3. Freeze the pie for 15 minutes, until the chocolate layer is firm to the touch.
Make and bake pumpkin custard
  1. Whisk pumpkin puree, eggs, brown sugar, evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla smooth.
  2. Carefully pour the pumpkin custard over the set chocolate layer.
  3. Bake at 350F for 45-50 minutes until the edges are set with a slight center wobble.
  4. Cool the pie completely before chilling.
Chill and serve
  1. Refrigerate for 3 hours to fully set the custard.
  2. Serve slices with whipped cream on top.

Notes

For the cleanest black bottom layer, freeze the crust just until firm (about 15 minutes) before adding the custard, so the chocolate doesn’t mix upward. Refrigerate leftovers in an airtight container up to 3 days; freeze only the baked pie without whipped cream for up to 1 month and thaw overnight in the fridge. For a dairy-free swap, use a dairy-free evaporated milk alternative and dairy-free chocolate chips plus plant-based butter (texture may vary slightly).