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Dulcey Pumpkin Pie

 

Dulcey Pumpkin Pie

This recipe strikes a perfect balance between the sweet and cinnamon flavours of your favourite pumpkin pie. Valrhona Dulcey is iconic, due to the unique process of caramelisation of the milk powder, adding a butterscotch toasty note to this recipe. Bonus, its high milk content eliminates the need for evaporated milk in this recipe!
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 Norohy Vanilla Pod, seeds scraped
  • 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 seeds. 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

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