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Black Bottom Pumpkin Custard Pie

Black bottom pumpkin custard pie with a chocolate ganache base and a smooth pumpkin custard set just at the edges. Baked in a flaky, blind-baked crust for clean slices and that signature dark layer beneath the pumpkin filling.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

deep-dish pie crust
  • 1 deep-dish pie crust Blind-bake 10 minutes at 375F until just set.
black bottom chocolate layer
  • 0.5 cup dark chocolate chips
  • 0.333 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 Serve on top after chilling.

Equipment

  • 1 sheet pan

Method
 

Pre-bake crust
  1. Heat oven to 375F and blind-bake the deep-dish pie crust for 10 minutes until just set, then cool slightly.
Make ganache and freeze base
  1. In a saucepan, heat heavy cream and butter until simmering, then pour over the dark chocolate chips.
  2. Let the mixture rest for 2 minutes, then stir until smooth.
  3. Pour ganache into the cooled crust, then freeze for 15 minutes.
Fill and bake custard
  1. Whisk pumpkin puree, eggs, brown sugar, evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla until 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.
Chill and serve
  1. Cool the pie completely, then refrigerate for 3 hours to set fully.
  2. Serve chilled with whipped cream on top.

Notes

For the cleanest cut, cool completely before chilling so the custard firms evenly. Refrigerate covered up to 3 days; freeze baked pie for up to 1 month (thaw overnight in the fridge). To make it dairy-light, use coconut cream in the ganache and swap evaporated milk with an unsweetened dairy-free evaporated-style milk if desired.