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Chocolate Pumpkin Pie

Chocolate Pumpkin Pie

This twist on a family classic is the ultimate comfort food this cool-weather season.

Chocolate Pumpkin Pie

Serves 8-10

2 to 3 tbsp white sugar
Whipped cream or vanilla bean ice-cream, to serve
Chocolate Shortcrust Pastry
11/4 cups (185g) plain flour
1/4 cup Dutch cocoa powder
1/4 cup icing sugar mixture
1/2 tsp salt
125g chilled unsalted butter, chopped
1 large egg, lightly beaten

Pumpkin Filling

2 cups cooked and mashed pumpkin
4 eggs
2 tsp finely grated orange rind
75g soft brown sugar
1/4 cup honey
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp ground nutmeg
1 cup cream

Preheat oven to 200C. Grease a 24cm (base) x 31/2cm (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.

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.

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