A Word From The Cook

“Fall dessert recipes like this one will make you fall in love with pumpkin. Fudge Bottom pumpkin pie is loaded with chocolate and has a spicy ginger graham crust.”

Recipe

Prep Time:

30-45 Minutes to Prepare Chill 6 hours or overnight

Serves:

A small piece goes a long way, this is a rich pie! Serves 10-12

Ingredients:

  • For Crust
  • 1/2 Cup toasted, chopped pecans
  • 1 Cup cinnamon or plain graham cracker crumbs
  • 1 Cup ginger snap cookie crumbs
  • 1/2 Cup melted butter
  • 1/2 Cup semi-sweet chocolate chips
  • For Fudge Bottom
  • 1 Cup semi-sweet chocolate chips
  • 1/2 Cup whipping cream
  • Optional - 1/2 Chopped candy bars (Reeses, Heath Bar, Butterfinger)
  • For Pumpkin Filling and Whipped Cream Topping
  • 3/4 Cup sugar
  • 1/3 Cup all purpose flour
  • 2 Eggs
  • 4 Egg yolks
  • 2 Cups milk
  • 1 Cup canned pumpkin
  • 2 Teaspoons vanilla (or vanilla bean)
  • 1 Cup whipping cream
  • 1 Tablespoon powdered sugar
  • Garnish with semi-sweet chocolate shavings
  1. Step 1 – Prepare Crust and Fudge Bottom
    1. Preheat oven to 350 degrees.
    2. Toast pecans in a shallow pan for 8-10 minutes. Do not let burn.
    3. Let nuts cool, then chop.
    4. To turn graham crackers and ginger snaps into crumbs you can blend them in a food processor, or put them into a closed ziplock bag and crush them with a heavy spoon or meat tenderizer.
    5. Combine crumbs, chopped nuts, melted butter and chocolate chips in a medium sized bowl.
    6. Press mixture evenly over bottom and sides of a lightly greased 10 inch pie plate.
    7. Bake at 350 degrees until lightly browned, about 10-12 minutes. Let cool completely on wire rack.
    8. While crust is baking, prepare fudge filling.  Microwave chocolate and whipping cream on high for one minute. Allow to sit for a minute, then stir until completely blended, and sauce looks like a fudge glaze. Let cool while crust cools.
    9. Spoon fudge mixture over bottom of crust, sprinkle with candy (optional).
    10. Cover and cool in refrigerator for about an hour, until set.
  2. Step 2 – Make the Pumpkin Filling
    1. In a medium sized sauce pan whisk together sugar and flour.  Add eggs, yolk, and milk and whisk until blended.
    2. Cook over medium heat for about 10 minutes, whisking constantly until mixture creates small peaks when whisk is lifted from mixture.
    3. Remove from heat, add pumpkin and vanilla.
    4. Transfer mixture to a bowl, cover with plastic wrap, and chill for about an hour. (Plastic should go directly onto mixture to keep a film from forming.)
  3. Step 3 – Assemble, Chill, and Top
    1. Spoon chilled pumpkin mixture into fudge filled crust.
    2. Chill until filling is set (approximately 6 hours or overnight).
    3. Prior to serving, beat whipping cream and powdered sugar until hard peaks form.
    4. Top pumpkin mixture with whipped cream and garnish with chocolate shavings.  (Use your grater or a sharp knife to create chocolate shavings).
    5. Enjoy this terrific pie!