Free Standard Delivery for Orders over $150. For Express Delivery or Courier Delivery fees apply.

Dulcey Pumpkin Pie

 

Dulcey Pumpkin Pie

This recipe strikes a perfect balance between the sweet, cinnamon flavours of your favourite pumpkin pie, coupled with the toasty notes of Valrhona Dulcey 35% chocolate feves. Dulcey’s smooth creamy & velvety notes of chocolate eliminate the need for evaporated milk, whilst adding a buttery, toasty and not too sweet finish to this pie! 
Course Dessert
Cuisine American

Equipment

  • 30 cm diameter Pie dish or Tart tin.

Ingredients
  

Pie Crust

  • 2-3 ready made shortcrust pastry sheets 

Filling

  • 2 cups cooked pumpkin, puréed equals approx 750g cooked down and puréed 
  • 1 tbsp cinnamon 
  • 1 tbsp Nielsen Massey Vanilla Paste
  • generous pinch of sea salt 
  • 1/2 cup brown sugar
  • 1 cup Valrhona Dulcey 35% feves
  • 3 whole eggs whisked

Instructions
 

Pie crust

  • Preheat oven to 200C
  • Line pie dish with the sheets of ready made short crust pastry. Cut pastry to fit the edges of the dish and gently press into the tin. Cut away any excess pastry and discard.
  • Place a piece of baking paper on top of the pastry and add a heavy pan or some pastry weights into centre of pie dish to keep the centre from rising as the crust is pre-baked.
  • Pre bake pie crust in a hot oven for 15 mins at 200C. Remove from the oven and set aside.

Filling

  • Cook pumpkin in a medium pan over a gentle heat with cinnamon and vanilla paste. Add a splash of water to prevent it from sticking to the bottom, stirring often whilst cooking. When pumpkin is soft and tender remove from the heat and purée until desired consistency is reached. (We used a stick blender).
  • Whilst puree is warm, add a generous pinch of sea salt and stir in chocolate feves. Continue to stir until all the ingredients are combined and the chocolate has melted.
  • Allow mixture to cool before adding the 3 eggs and whisking until the puree, chocolate and egg mixture are combined.
  • Pour pumpkin filling into the pre baked pie shell.
  • Bake for 35-45 mins in a hot oven, with the first 15 -20 mins at 200C. Reduce heat to 180C and continue to cook until pastry is golden brown and there’s a slight wobble in the middle of the pumpkin pie centre.
  • Allow pie to rest for a minimum of 30mins to allow the filling to settle before serving.
Keyword Dessert, Dulcey35%, Halloween, Pumpkin Pie, Valrhona

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

Stuffed Mushrooms

Make a meal of the humble mushroom with Perche ci Credo Artichoke & Walnut Bruschetta and That’s Amore Buffalo Ricotta. Light, satisfying and creamy, these are our

Onion, Feta and Olive Tartlets

These Onion, Feta and Olive Tartlets will make the perfect bite for your next drinks. Simply fill our flaky pastry tartshells with a generous dollop

Banana Split with Chocolate Sauce

This recipe delivers all the retro flavours that you'll remember from your youth. We upgraded the classic banana split with our take on 'magic' chocolate

Panzanella Salad

Panzanella is a classic bread salad that makes good use of staple products in the home. Made with Italianavera Tomatoes to enjoy those fresh, light

Dulcey Pumpkin Pie

  This recipe strikes a perfect balance between the sweet, cinnamon flavours of your favourite pumpkin pie, coupled with the toasty notes of Valrhona Dulcey

Chocolate Mooncakes

  Traditionally eaten during the Mid-Autumn Festival, we are giving these mooncakes an upgrade with Valrhona Manjari 64% dark chocolate and cocoa powder. Showcasing the

Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.

CHRISTMAS GIFT COLLECTIONS

Free standard delivery on orders over $150. Standard delivery is via Australia POST please allow up to 7 days for delivery.
Items requiring refrigerated delivery can only be sent to capital cities excluding Tasmania. Allow up to 9 days for delivery.
Same day or courier delivery is only available in Sydney, Melbourne, and Perth Metro areas at an additional charge.  Please speak to your local store or contact hampers@simonjohnson.com or call (m) 0437 709 238, for more information.

Deluxe

$450.00

Ciao Bella

$125.00

Al Fresco

$135.00

Sweetie

$40.00

Cheese & Sweets

$120.00