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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!
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.
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