Chocolate Pumpkin Pie

Meet your Thanksgiving pie! Featuring a bottom crust made with pumpkin sablé dough, layered with chocolate, pecans and topped with a luscious roasted butternut filling. The combination of flavors and textures in this dessert is simply divine, making it a must-try for any chocolate or pumpkin lover. Join the chef in this mouth-watering journey and discover the secrets behind this delightful treat that will leave everyone asking for more.

Chocolate Pumpkin Pie

Course: pies, tart
Cuisine: American, French
Keyword: holiday, pumpkin, thanksgiving
Prep Time: 45 minutes
Cook Time: 55 minutes
Servings: 8
Calories: 245kcal
Cost: $11
Meet your Thanksgiving pie!
Print Recipe

Equipment

  • 1 Food processor
  • 1 Baking tray
  • 1 9X1-inch/23X2.5cm tall fluted tart pan greased
  • 1 Saucepan
  • 1 Bowl
  • 5 deli containers
  • 1 Rubber spatula
  • 1 Small offset spatula
  • 1 Rolling Pin
  • 1 Dough docker

Ingredients

  • 450 g Roasted butternut pulp Recipe

Pumpkin Sugar Dough

  • 150 g Butter at room temp
  • 80 g Powdered sugar
  • 30 g Almond meal
  • 2 g Salt
  • 50 g Roasted pumpkin pulp
  • 1 ea. Egg
  • 250 g All-purpose flour
  • 5 g Cocoa powder
  • 2 g Baking powder

Pumpkin Filling

  • 400 g Pumpkin pulp
  • 200 g Sweetened condensed milk
  • 40 g Brown sugar
  • 20 g Melted butter
  • 2 g Salt
  • 30 g Cognac
  • 2 ea. Eggs
  • 10 g Grated fresh ginger to taste

Chocolate Sauce

  • 100 g Dark chocolate ≈54% melted
  • 5 g Neutral oil
  • 80 g Pecans or walnuts

Instructions

Pumpkin Sugar Dough

  • Regular or chocolat sugar dough can be used as well. In the food processor, mix butter along with sugar, almond meal, cocoa powder and salt until creamy. Add the egg and the roasted pumpkin (avoid using canned pumpkin – too watery). Process until combined. Add flour and mix until homogenized. Wrap dough in plastic cling and refrigerate for a couple of hours to firm up.
    pumpkin sugar dough
  • On a floured work surface, give the chilled pastry a light knead, then roll it out into a 3mm thick disk. Use a dough docker or fork to gently prick the surface of the pastry to prevent puffing. Carefully drape the rolled pastry over the prepared mold, pressing it into the corners and edges to shape it well. Trim any excess dough, then place the tart shell in the freezer before baking.
    pumpkin tart shell

Blind Baking

  • Preheat fan oven to 330ºF/160ºC. Blind bake tart shell for 15 minutes.

Chocolate Sauce

  • Melt chocolate over a bain-marie. Avoid over heating chocolate. Remove the melted chocolate from the heat, and stir in the oil. Keep it warm.
    pumpkin-pie-chocolate-sauce

Pumpkin Filling

  • In the food processor, turn into puree the roasted pumpkin pulp along with the remaining ingredients. Add more spices if desired.
    pumpkin pie filling
  • Puree until smooth and silky.

Montage

  • Spread the chocolate sauce in the blind baked tart shell. Arrange pecan halves in circle. Avoid putting nuts in the center.
  • Pour pumpkin filling into the crust and bake.

Baking

  • Preheat fan oven to 330ºF/160ºC. Bake the pie for 40 minutes, but it is important to avoid over baking. Over baking can cause the pumpkin pie filling to crack, resulting in an undesirable appearance. Once the pumpkin pie is done baking, allow it to cool completely before cutting into it.
    baked chocolate pumpkin pie

Storage

  • Pumpkin pies are best eaten at room temperature. Keep refrigerated for up to 3 days. Do not freeze.
    chocolate pumpkin pie

Nutrition

Serving: 100g | Calories: 245kcal

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