Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- Whipped cream, for serving
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the 9-inch pie dish. Trim the edges and set aside.
3. In a double boiler or microwave-safe bowl, melt the chocolate chips and butter together until smooth. Pour the mixture into the prepared pie crust and spread it evenly over the bottom. Set aside.
4. In a mixing bowl, combine the granulated sugar, brown sugar, salt, cinnamon, ginger, and cloves. Mix well.
5. Add the eggs to the sugar mixture and beat until well combined.
6. Stir in the pumpkin puree and evaporated milk until smooth.
7. Pour the pumpkin mixture over the chocolate layer in the pie crust.
8. Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 20g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 270mg
Carbohydrates: 49g
Fiber: 3g
Sugar: 36g
Protein: 6g
Substitutions for ingredients:
- Graham cracker crust can be used instead of pre-made pie crust.
- Milk chocolate chips can be used instead of semi-sweet chocolate chips.
- Pumpkin pie spice can be used instead of ground cinnamon, ginger, and cloves.
Variations:
- Add a layer of chopped pecans on top of the chocolate layer before adding the pumpkin filling.
- Use a gluten-free pie crust for a gluten-free version of the recipe.
- Top the pie with a dollop of whipped cream and a sprinkle of cinnamon before serving.
Tips and tricks:
- Make sure the chocolate layer is completely cooled before adding the pumpkin filling to prevent the layers from mixing together.
- Use a toothpick to test if the pie is done. Insert the toothpick into the center of the pie, and if it comes out clean, the pie is done.
- Let the pie cool completely before slicing to ensure clean slices.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Top the pie with a dollop of whipped cream and a sprinkle of cinnamon.
Pairings:
Serve the pie with a cup of hot coffee or tea.
Suggested side dishes:
Serve the pie with a side of vanilla ice cream or fresh fruit.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the pie filling is not setting, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all cooking utensils before preparing the recipe.
- Store the pie in the refrigerator to prevent bacteria growth.
Food history:
Pumpkin pie has been a traditional dessert in the United States since the early 1800s. It is often served during the fall and winter months, especially during Thanksgiving and Christmas.
Flavor profiles:
This pumpkin black bottom pie has a rich and creamy pumpkin filling with a layer of chocolate on the bottom. The spices used in the recipe give the pie a warm and comforting flavor.
Serving suggestions:
Serve the pie as a dessert after a holiday meal or as a sweet treat for a fall or winter gathering.
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