Black Bottom Pumpkin Pies

While reading through a Fall Recipes magazine, I came across a recipe for a black bottom pumpkin pie.  I tried out the recipe, but wasn’t all that impressed with how it turned out.  The pumpkin layer was literally like pudding, and when I think of pie, I think of actually being able to cut a slice, rather than having to use a spoon to scoop it out due to the texture.  Well, back to the drawing board.  I decided to give it another shot, but change a lot of things around.

black bottom pumpkin pies

This time, an Oreo crust was prepared, but in a two 12 cup muffin pans.  How about make these little guys individual portions instead of a whole pie?  Sure!  The waiting process of letting them set in the fridge seemed like it took forever, because I couldn’t wait to sink my teeth into them.  Well worth the wait.  Wow.

For the Crust:

20 Oreo cookies

1/2 cup butter, melted

Preheat oven to 350 degrees.  Process cookies into crumbs using small food chopper or food processor.  Mix together the melted butter with crumbs.  Using a medium size cookie scoop, distribute evenly between 24 lined cups between two muffin pans.  Bake for 5 minutes, cool completely on cooling racks.

For the Chocolate Bottom:

1 cup dark chocolate chips

1/3 cup heavy cream

In 30 second intervals, melt chocolate chips in heavy cream in microwave.  Stir until chocolate is completely melted and mixed with cream.  Drop 1 teaspoon of chocolate on top of each Oreo crust in muffin pans.  Put in refrigerator to set, about 15-20 minutes.

For the Pumpkin Layer:

2 (8 0z.) blocks cream cheese, softened

3 cups powdered sugar

1 cup canned pumpkin

1 tablespoon vanilla

Combine all ingredients in mixing bowl, and beat at medium speed with electric mixer until blended.  Using a standard ice cream scoop, distribute evenly between all muffin cups on top of chocolate.  Use a spoon to spread evenly.  Set in refrigerator for a minimum of 4 hours.  Top with Maple Whipped topping.

For the Maple Whipped Topping:

1 cup heavy whipping cream

1/3 cup maple syrup

Using electric mixer, beat at medium speed until mixture is thickened and forms soft peaks.  Generously spoon or pipe on top of pies.