Black Bottom Pumpkin Pie Bars
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9 bars
 
Ingredients
  • One 9 inch pie crust (homemade or pre-made)
  • ½ cup heavy cream
  • ¾ cup chocolate chips
  • 1 15 oz. can pumpkin puree
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ¼ tsp. cloves
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • 1 can evaporated milk
  • Whipped cream and chocolate shavings for topping, optional
Instructions
  1. Spray an 8 x 8 baking pan with nonstick cooking spray. Line with parchment paper with enough hanging over the edges for easy removal. Set the pan on top of the pie crust and cut the edges so that it will fit perfectly in the pan. Place the cut crust in the bottom of the pan.
  2. Place the chocolate chips in a bowl. Heat the cream in the microwave until hot, about 1 minute, and pour over the chocolate chips. Let sit for 5 minutes then stir until smooth and the chocolate chips are melted. Pour the chocolate over the pie crust, ensuring the crust is evenly coated all the way to the edges.
  3. Place the pan in the freezer for 30-60 minutes to allow the chocolate to set.
  4. Preheat oven to 425 degrees Fahrenheit.
  5. Make the pumpkin pie filling. Whisk together the pumpkin, sugar, eggs, cinnamon, ginger, cloves, nutmeg and salt. Add the evaporated milk and whisk until combined. Carefully pour over the chocolate, making sure you don't pour too fast. If you pour too fast you could disrupt the chocolate layer underneath!
  6. Bake at 425 degrees Fahrenheit for 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit and bake for 45-55 minutes until a toothpick or butter knife inserted into the center comes out clean.
  7. Let the bars cool completely and/or refrigerate until carefully removing from the pan, slicing, and serving.
  8. Serve topped with whipped cream and additional chocolate shavings, if desired.
  9. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/black-bottom-pumpkin-pie-bars/