This Chocolate Pumpkin Pie puts a twist on a family classic & is the ultimate comfort food for the cool-weather season.
Chocolate Pumpkin Pie
2 to 3 tbsp white sugar
Chocolate Shortcrust Pastry
1 1/4 cups (185g) plain flour
1/4 cup Dutch cocoa powder
1/4 cup icing sugar mixture
1/2 tsp salt
1/2 cup (125g) chilled unsalted butter, chopped
1 large egg, lightly beaten
2 cups cooked and mashed pumpkin
2 tsp finely grated orange rind
1/4 cup (75g) soft brown sugar
1/4 cup honey
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp ground nutmeg
1 cup cream
Whipped cream or vanilla bean ice-cream, to serve
- Preheat oven to 200C/390F. Grease a 10″ (base) x 1.5″ (deep) round fluted tart pan with removable base.
- Sift flour, cocoa, salt and sugar together in a large bowl. Rub in butter with your finger tips to form fine breadcrumbs. Make a well in the centre. Add egg to the flour mixture and mix with a flat-bladed knife until a coarse dough forms.
- Press the dough into a ball. Knead gently a couple of times, until dough is smooth. Shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out to a width wide enough to line prepared pan. Line pan with pastry. Press pastry into base and sides of pan. Trim excess pastry with a knife. Refrigerate for 30 minutes. Line pastry with baking paper and blind bake for 10 minutes. Lift out paper and weights. Cook for a further 5 to 8 minutes or until crisp. Cool. Reduce oven to 150C/390F.
- For filling, place all ingredients in a food processor. Process until smooth. Pour into cooled pastry shell. Bake for 1 hour or until filling is just set with a slight wobble. Cool. Refrigerate overnight.
- To brûlée pie, sprinkle sugar evenly over pie and caramelise with a blowtorch or under a preheated grill. Serve immediately with cream or ice-cream.