Black Bottom Pumpkin Pie

January 31, 2013

I can't tell you how good this pie was - actually that's not true - I can tell you. This pie was soooo good! The crust is made from graham crackers, pecans and gingersnaps and then covered in a layer of semi-sweet chocolate.

1/2 cup chopped pecans
1 cup cinnamon graham cracker crumbs
1 cup crushed gingersnaps
1/2 cup butter, melted
1 cup semisweet chocolate chips
2 cups whipping cream, divided
2 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped (I used the bagged Heath toffee bits)
3/4 cup sugar
1/3 cup AP flour
2 large eggs
4 egg yolks (I actually used 3 and mine was perfect)
2 cups milk
1 cup canned pumpkin
1 tablespoon vanilla extract
1/2 cup maple syrup

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool. Stir together graham cracker crumbs, next 2 ingredients,...
See the full directions on my site

Nutritions

Calories
1016

Sodium
401mg
16% DV

Fat
57g
88% DV

Protein
12g
25% DV

Carbs
111g
37% DV

Fiber
7g
28% DV

Baked