Friendsgiving 2017: Black Bottomed No-Bake Pumpkin Pie with Marshmallow.
[This post is sponsored by Rodelle! Thank you so much to my favorite vanilla brand ever for sponsoring this delicious recipe!]
I have the best of both worlds for us today.
CHOCOLATE PUMPKIN PIE.
I am almost certain this was made for me and me alone, because while I won’t turn down a bite of pumpkin pie on Thanksgiving, I… also sort of always maybe definitely want a bite of chocolate dessert.
Like I usually take a chocolate dessert to Thanksgiving, wherever it is, purely for selfish purposes and for those like me who would like a bite of chocolate after Thanksgiving dinner.
Or let’s be real: the day after Thanksgiving breakfast.
Because after Thanksgiving dinner I can barely move and dessert is often the last thing I can think about. Until midnight when I’m in bed and think I’d sort of like a bite of pie.
This post is sponsored by Rodelle, which is my all-time favorite brand of vanilla extract, vanilla bean paste, vanilla beans and cocoa powder. Their ingredients are PERFECTION! Their vanilla is extra vanilla-y and I always have a ton on hand.
In this case, I used the vanilla bean paste in the pumpkin layer since I’m a vanilla bean freak. Those little bean specks? So perfect! If you don’t have the paste on hand, you can use vanilla extract for the same flavor.
So this pie!
It has a graham crust because you know how incapable I am when it comes to pie crust. Plus, I like the taste of graham crust more. The base is a chocolate fudgy ganache followed by a no-bake pumpkin custard type of later. It’s seriously delicious!
What takes it over the top is a homemade marshmallow piled high and then a sprinkle of chocolate shavings. It is rich and fantastic and perfect for when you just can’t choose what the heck dessert you want after dinner.
And while I’ve gone way overboard with pumpkin this season, when chocolate is involved, it doesn’t even matter.
And um, the most important part: it’s NO BAKE!! Yes yes yes, my favorite kind of pie or dessert.
It basically means it is fail proof. You do cook the pumpkin layer on the stovetop to help it thicken up, but that’s it. You can (and should!) make it ahead of time, but wait to top it with the marshmallow until you’re close to serving time.
It’s piled high with dreams!
Black Bottomed Pumpkin Pie with Marshmallow
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 8 tablespoons butter melted
- 8 ounces dark chocolate I like 70% and up, chopped
- 3/4 cup heavy cream
- 1 1/4 ounce packet unflavored gelatin
- 1 teaspoon cinnmon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon freshly grated nutmeg
- 1 can sweetened condensed milk
- 2 large eggs lightly beaten
- 1 tablespoon Rodelle vanilla bean paste
- 1 15-ounce can pumpkin puree
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon Rodelle vanilla extract
- chopped chocolate for topping
- In a bowl, whisk together the graham crumbs and sugar. Pour in the melted butter and mix until all the crumbs are moistened and the texture is sort of like wet said. Press the mixture into a 9-inch springform pan, letting it come up the sides a bit. Refrigerate while you make the chocolate layer.
- Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan over medium-low heat, just until it is simmering along the edges. Pour it over the chocolate and let it sit for a minute, then stir it together until it creates a thick, smooth chocolate ganache.
- Remove the crust from the fridge and pour the ganache in the crust, spreading it evenly over the bottom. Refrigerate while you make the pumpkin layer.
- In the bottom of a saucepan, whisk together the gelatin, cinnamon, pumpkin pie spice and nutmeg. Whisk in the sweetened condensed milk and the eggs. Heat the pot over low heat, whisking and stirring the entire time, for about 8 to 10 minutes until it has thickened. You don’t want any gelatin lumps, so make sure to stir. Remove the pot from the heat and stir in the vanilla bean paste and the pumpkin until creamy and smooth. Let the mixture cool slightly.
- Pour the mixture overtop of the chocolate ganache in the graham crust. Return the pan to the fridge and refrigerate for at least 4 to 6 hours, or even overnight.
- Before serving, top with the marshmallow and chopped chocolate.
- To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
- Pile the frosting on top of the pie before serving (an hour or two ahead of time is okay). Top with chopped chocolate.
Did you make this recipe?
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I appreciate you so much!
And that perfect bite thought? Oh my gosh.
39 Comments on “Friendsgiving 2017: Black Bottomed No-Bake Pumpkin Pie with Marshmallow.”
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This looks amazing! If substituting vanilla extract for the vanilla bean paste, how much vanilla extract should be used?
i would probably go with 2 teaspoons!
omg this looks amazing & the marshmallow takes it over the top! I’m going to make this my first “baking” project of the season lol thank you Jessica!
enjoy!! thanks arielle!
Omg this looks amazing. I’m right with you – pumpkin pie is good and all, but I always with for something chocolate! Definitely going to add this to the “to bake” list asap!
thanks so much maria!
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Hi there, this looks like a goodie. Please bring this over to Food on Friday: November so everyone can see it. Cheers from Carole’s Chatter
This. Pie. Looks. AMAZING! Yum, I will have to surprise the family this year because this would be the perfect treat. Plus it’s a no bake, oh I’m all about that.
Oh my goodness! You had me at marshmallow frosting.
thank you ashlyn!
That marshmallow frosting sounds amazing
Hi, I have a question about the marshmallow frosting. In the pictures, it looks deliciously golden browned in spots. Did you use a kitchen torch for that?
I have the same question! :)
I’ve been wondering the same thing!
I have made this twice and used a torch to get it to look like the photos.
Can fluff be substituted for the marshmallow filling?
Hi! This looks so good! Thinking about making it for a Friendsgiving the weekend right after Thanksgiving, but won’t have time on Thanksgiving to cook!! Do you think you could make and freeze in advance? Do you have any tips for thawing or whether you should wait on the frosting even if freezing? Thanks :)
Wow, this looks so good! I suck at making pies but I’d like be to give this one a try.
I like the chocolate and pumpkin layer of this recipe.it looks very different and beautiful. so i would try make this recipe at in my home.thanks for sharing.
Could this be made in a regular pie plate or cake pan instead of a springform? Or do you think the springform is definitely a necessity?
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This looks amazing! When you say one can of sweetened condensed milk, what is that in grams? I live in Asia so I’m not sure what is standard size! Thanks!
Also, is it possible to make the frosting in advance too? Or will it go bad in the fridge?
I made this for my office Thanksgiving potluck and it was OUTSTANDING. The second I saw this I knew I had to make it. Thank you for the awesome recipe!
I have made this pie twice and both times it turned out great! Everyone loved it! A new thanksgiving favorite!
Super easy to make and delicious.
Thanks for a great recipe!
I used a torch to brown the marshmallow frosting.
The best of both worlds indeed. Thanks for this; it looks delicious. What an interesting way to make pie, I will definitely be giving it a try. Being an avid chocolate fun myself, I am sure this delicacy will be a new favorite of mine.
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What kind of chocolate? Bittersweet, unsweetened, semisweet?
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I would make it in a 9″ ready made graham cracker crust, then the choc layer and the pumpkin. I would wait till I was going to serve it and cut the slices and put whipped cream on top and choc shavings. The marshmallow topping is just to sweet for me.