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Chocolate Pumpkin Pie

Preparation time:
60 mins
Cooking time:
50 mins
Serves:
8-10
Recipe provided by: New Idea
Rating:
Try this twist on the American dessert classic!

Ingredients

1¼ cups plain flour
½ cup icing sugar mixture
¼ cup cocoa powder
150g cold butter, cubed
2 egg yolks
2-3 tblsps chilled water

Dollop cream, to serve

Filling

500g butternut pumpkin, peeled, chopped
4 eggs
1 cup double cream
½ cup brown sugar, firmly packed
1½ tsps ground cinnamon
1 tsp ground ginger
1 tsp freshly ground nutmeg
¼ tsp ground cloveschocolate swirls
100g dark chocolate, chopped

Method

1 Grease a deep 25cm round fluted tart pan with removable base.

2 To make pastry, place flour, icing sugar, cocoa and butter in a food processor. Process to form crumbs. With motor operating, add yolks and enough water to bring pastry together. Turn out onto a bench. Shape into a flattened disc.

3 Roll out pastry between two sheets of baking paper until large enough to line prepared pan. Ease pastry into pan. Trim edge. Prick base with a fork. Freeze for 20 minutes. Place pan on an oven tray. Cover with a sheet of baking paper. Fill with dried beans or rice.

4 Cook in a moderate oven (180C) for 20 minutes. Remove paper and beans. Return to oven. Cook for a further 10 minutes, or until golden. Remove. Cool on a wire rack.

5 To make filling, steam pumpkin until tender. Drain and cool. Place cold pumpkin and remaining ingredients in a food processor. Process until smooth. Pour into pastry case.

6 Cook in a moderately slow oven (160C) for 45 to 50 minutes, or until set. Transfer to a wire rack. Stand in pan until cold.

7 Meanwhile, to make the swirls melt chocolate in a heatproof bowl over a small saucepan

of simmering water. Remove. Cool slightly. Pour into a medium zip-lock bag and squeeze chocolate into one corner. Twist bag and snip tip. Drizzle in continuous circles on a tray lined with baking paper. Stand at room temperature until set.

8 Remove pie from pan. Decorate with cream and chocolate swirls. Refrigerate until serving.

Notes

It’s best to steam the pumpkin, rather than boiling it, as boiled pumpkin will absorb water, changing the flavour of the filling.

Source:
New Idea
Author:
Stylist:
Carolyn Fienberg
Photographer:
Andre Martin

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