Chocolate Pumpkin Pie
It’s almost Halloween and time to think about a couple of spooky recipes. Pumpkin sprang to mind, but I’ve never been that fond of a traditional pumpkin pie so I thought I’d change it a bit. I added some chocolate to the mix and it turned out very tasty. A white chocolate web also makes the pie look suitably creepy.
You can easily cheat and buy a ready-made pastry flan case, as I did for the smaller pie, or make your own pastry from scratch. I made my medium sized flan case with ready-made shortcrust pastry.
- 1 x 28cm and 1 x 20cm flan case, baked blind
- 180g plain chocolate, in drops or chopped
- 60g butter
- 1 x 425g tin pumpkin puree
- 1 x 410g tin evaporated milk
- 150g soft light brown sugar
- 3 medium eggs
- 1 tbsp (15ml) cornflour
- 1 tsp (5ml) vanilla extract
- 2 tsps (10ml) mixed spice
For the spiders’ webs
- 1 x 150g bar white cooking chocolate
1. Preheat the oven to 180°C (160°C fan-assisted, gas mark 4). In a large heatproof bowl set over simmering water, melt the dark chocolate and butter together, stirring until smooth and combined. Remove from the heat and set aside.
2. In a medium bowl, mix together all the remaining ingredients, then whisk this mixture into the melted chocolate in three amounts until completely combined.
3. If making your own pie case, lightly grease the flan tin and line with the rolled out pastry. Prick the bottom with a fork, line with baking parchment and fill with baking beans.
4. Bake for 20 mins or so, then remove paper and beans and bake for a further 5 minutes. I also used some left over pastry to make individual pies.
5. Place the baked flan cases onto baking trays and carefully pour the pumpkin mix into them.
6. Bake until just set – about 20-30 minutes for the large one and 10-15 minutes for the small one. Individual ones will take 5-10 minutes.
7. Allow to cool completely on a rack, then chill for an hour or so. Gently melt the white chocolate in a bowl over hot water and fill a piping bag fitted with a small plain nozzle. Pipe spiders’ webs onto the pies: start by piping two lines right across the pie at right angles to each other, then add two more between those. Then add the joining threads.
8. Chill again for a couple of hours before serving.
This image is of one large and one smaller Chocolate Pumpkin Pie and my Meringue and Chocolate Skulls (click to here to read the recipe).