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1
CRUST
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2
Place all ingredients except water in a mixer with a dough hook. Blend until coarse and lumpy. With machine running, slowly add water until dough holds together (you may not need all the water). Form dough into a ball, flatten into a disk about 5 inches in diameter, wrap in plastic, and refrigerate for at least an hour to firm up.
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3
BLACK-BOTTOM FILLING
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4
In a saucepan over high heat, bring cream and ginger to a boil. Immediately remove from heat, cover, and let steep for 30 minutes. Put chocolate in a mixing bowl. Bring cream and ginger to a boil again, and strain cream into bowl of chocolate (discard ginger). Stir mixture until smooth.
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5
PUMPKIN FILLING
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6
In a mixing bowl, combine sugar, flour, salt, and spices. Whisk in pumpkin and then eggs, one at a time. Stir in evaporated milk and vanilla.
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7
TO ASSEMBLE:
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8
Place a cookie sheet in the oven and preheat oven to 350 degrees. Roll out crust, place in a 9-inch metal pie pan, and pour in black-bottom filling. Freeze for 10 minutes to firm up, then fill remainder of pie shell with pumpkin mixture. Bake on preheated cookie sheet until crust is golden brown, about 50 minutes. Cool for at least 2 hours before serving.
