Roasted Pumpkin Pie with Chocolate Crust by DK on Nov 18, 2014
Pumpkins are EVERYWHERE. I naturally bought a couple with a gazillion recipe ideas in mind, last of which being the one that my little one shouted (literally) at the store; so much so that at least 10 people looked up to see the commotion. His repeated "I want Pumpkin Pie, I want Pumpkin Pie" though got a solid approval from them with a broad smile. I have made only two pumpkin pies in my whole life - Healthy Pumpkin Pie with Wholegrain Crust and Pumpkin Pie with Gingersnap Crust and Honey Pecan Filling. And that was AGES ago!
But like a diligent mom (when convenient, of course!), decided to try my hand at another pie thanks to his enthusiasm. I got this recipe at a relative's home couple of weeks ago while reading their newspaper. I was actually taking pictures of another recipe (mobiles..yay!) and this Pumpkin Pie was right next to it. Like a typical food blogger clicked that as well for..mmm...future use!. That day came sooner than I realized!
The afternoon was worth it. Can you see fingers above? That's my little one sneaking off the chocolate crust (breaking it of course!) without realizing that I can in fact see through the camera. He broke lot more crust before I could finish up the photo shoot , hence I have no photos of the complete pie with the crust intact! But, no, I am not complaining :) That's the best compliment I could get. We loved this pie, the shell and the pumpkin filling was divine without being too rich, heavy or sweet. Its the kind which would compel you to keep reaching out for another slice.
- Cook time:
- Prep time:
- Serves: 8+ people
- Yields: Makes 8-12 pieces using a 9inch Pie or tart Pan
Ingredients
- FILLING
- 2 lb Sugar Pie Pumpkin - see Tips
- 14 oz can Sweetened Condensed Milk
- 4 tbsp unsalted cultured Butter, melted
- 4 Egg Whites
- 1 Egg
- 3/4 cup Organic Cane Sugar
- 1-1/2 tsp Cinnamon powder
- 1/2 tsp Nutmeg powder
- 1/4 tsp ground Cloves
- 1/4 teaspoon ground Ginger Pinch of salt
- CHOCOLATE CRUST:
- 2 Egg yolks
- 1 stick (4 oz) unsalted cultured Butter
- 1/3 cup Organic Cane Sugar
- 1/4 tsp Sea Salt
- 1 tsp Vanilla Extract
- 1-1/4 cups unbleached Flour, see Tips
- 3 tbsp Cocoa Powder
Tips
1. Sugar Pie Pumpkin: You can use a similar pumpkin instead. This should make about 2 cups worth of pumpkin puree. Though the process shown below makes for bigger batch of puree (around 3.5 cups), I used 2 cups of puree for this recipe.
2. Flour: You can also use Organic Whole Wheat Pastry Flour instead of All purpose flour.
2. Flour: You can also use Organic Whole Wheat Pastry Flour instead of All purpose flour.
Method
1.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. I cut the top and bottom of the pumpkin .
2.
and then cut the pumpkin in half.
3.
You can do this without cutting the top/bottom edges as well, as long as you can make it stable while cutting. You can cut it down further to speed up your cooking.
4.
Scoop out seeds and stringy bits. Keep the seeds to roast them for a delicious snack.
5.
Place on prepared pan, cut-side down.
6.
Roast for 30 to 40 minutes,
7.
or until a knife can be stuck easily into the flesh.
8.
Remove from oven to cool.
9.
When cooled, scoop out the flesh.
10.
Puree in a blender or food processor.
11.
In a large bowl, add the pumpkin puree, condensed milk, melted butter and eggs.
12.
Stir until combined.
13.
In another bowl, combine the sugar, spices and salt.
14.
Add the sugar mixture to the wet ingredients.
15.
Mix until smooth.
16.
and without lumps.
17.
Make the crust: In a food processor or with a hand mixer, combine the egg yolks, butter, sugar, salt and vanilla.
18.
Pulse until the mixture resembles scrambled eggs.
Note: I usually do this by hand hence I kind of over did it this time around as you can see in the picture. This caused me to adjust my pie dough later while rolling it. So be careful not to over pulse it.
19.
Sift together flour and cocoa powder
20.
Add half to the food processor; pulse several times.
21.
Add remaining flour mixture; pulse until the ingredients become smooth and homogeneous. Transfer to a bowl and knead briefly to form a ball of dough.
22.
Wrap with plastic wrap and refrigerate for about 15 minutes.
23.
Roll out dough;
24.
fit it into a pie or tart pan. Crimp or trim edges.
Note: I forgot to take a picture of the rolling process owing to the reason mentioned in step 18.
25.
Pour in the filling.
26.
Bake for 35-40 minutes in a preheated 350F Oven
27.
or until the filling firms on the edges, but not completely in the middle.
28.
Cool to room temperature. Remove it from the tart pan once cooled.
Serve it with sweetened whipped cream and dust it with some more cocoa powder and chocolate shavings if desired.
Filed Under these categories
- 226 American
- 22 Desserts
- 19 Kids Desserts
- 18 Pies and strudels
- 245 Thanksgiving
Recipe Reference
recipe slight adapted from the original contributed by jaynelle st. jean for mercury news
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6 Comments
By priya on Dec 29, 2014
eagerly waiting for your post of making cultured butter at home :)
By shreya on Dec 10, 2014
I am not so much fond of pumpkin but if the recipe seems to be too delicious then who can stop me from grabing it. I have noted down the recipe and surely gonna try this out. thank u
By Jayanthi on Dec 2, 2014
What brand of cultured butter do you buy? Also, can you please post the process of making cultured butter at home?
KerryGold. Yes, I def. will :) --DK
By hiral on Nov 18, 2014
Can you do it without eggs?
By Radhika Vasanth on Nov 18, 2014
I was eagerly waiting to see this recipe ever since you posted in your fb page. And I love that chocolate crust.
By jane santito on Nov 24, 2015