Black Bottom Pumpkin Pie (Gluten-Free)

No more boring pumpkin pie!!
This five-layer recipe featuring chocolate, maple syrup,
toffee bits and cream cheese has AMAZING FLAVOR
and is a BIG HIT with our family and our guests
for the holidays!! Each layer is easy to make and
in a 9X13 pan, it cuts into (24) 2-inch squares.

For the Crust
Combine:
2 cups almond flour
1/2 cup chopped, toasted pecans
1/4 cup sugar
1/2 cup melted butter
Press into the bottom of a greased 9X13 pan
and bake @350 10 minutes, then cool.

For the Chocolate Layer
Combine:
1 cup bittersweet chocolate chips
1/2 cup heavy cream
Microwave about one minute,
stirring halfway through.
Pour over cooled crust.
Sprinkle with:
3 Tbsp toffee bits
Chill until set, about 30 minutes.

For the Pumpkin Layer
Combine:
4 eggs
1 cup dark brown sugar, packed
1 cup real maple syrup
1 tsp salt
1 tsp vanilla
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
29 oz can pumpkin
1 1/2 cups half & half
(or evaporated milk)
Mix well & pour over chocolate layer.
Baked @350 about 80 – 90 minutes
or until set.
Chill thoroughly.

For the Cream Cheese Layer
Beat until smooth:
8 oz softened cream cheese
1 stick butter
1 tsp vanilla
1 1/2 cups confectioners sugar
Spread evenly over chilled pie.

For the Whipped Cream Layer
Beat until foamy:
1 1/2 cups whipping cream
Add & beat until soft peaks form:
1/2 cup maple syrup
Spread or pipe over pie just before serving.

(or simply use ready made whipped cream)

Bon Appetit and Happy Holidays!!

We Hope to See you Soon in Highlands!!

Donna & Chris Alley, Innkeepers Since 1984

Colonial Pines Inn Bed & Breakfast

Miss Rebecca’s Cottage

The Guest House Apartment

(828) 526-2060

(866) 526-2060 Toll-Free