Ingredients
Equipment
Method
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.
- 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 for 30 minutes in the freezer or for up to 6 months.
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 Filling
- In the food processor, turn into puree the roasted pumpkin pulp along with the remaining ingredients. Add more spices if desired.
- Puree until smooth and silky.
Montage
- Spread the chocolate sauce in the blind baked tart shell. Arrange pecan halves into circles.
- 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.
Storage
- Pumpkin pies are best eaten at room temperature. Keep refrigerated for up to 3 days. Do not freeze.
