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Chocolate pumpkin brûlée pie
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Total Time:
1 hour 45 minutes
Decadent triple-layer pie with chocolate barrier for crispy crust.
Ingredients:
  • 50 g cocoa powder
  • 175 g plain flour
  • 2 tbsp icing sugar
  • 115 g butter
  • 1 egg yolk
  • 100 g dark chocolate (no more than 62% cocoa solids)
  • 50 g granulated sugar
  • 425 g tin of puréed pumpkin (or 1 butternut squash, roasted then puréed to give you 425g)
  • 2 tbsp plain flour
  • 1 orange
  • 1 pinch of ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 100 g soft dark brown sugar
  • 300 ml crème fraîche beaten
  • 2 large free-range eggs
  • 2 large free-range egg yolks beaten
Instructions:
  • 1. Sift cocoa powder, flour, icing sugar, and a pinch of salt into a food processor. Add diced butter and process until it resembles fine crumbs. 2. In a bowl, mix egg yolk with 60ml water, then pulse into the flour mixture until a rough dough forms. 3. Knead the dough for 30 seconds until smooth, then flatten into a disc. Wrap in clingfilm and chill for 30 minutes. 4. Roll out the dough to line a 23cm pie tin. Trim excess pastry to a 2.5cm overhang, tuck under to create a raised edge, and crimp. 5. Prick the base with a fork and chill in the fridge for 30 minutes. 6. Preheat the oven to 200°C/400°F/gas 6. Line the crust with baking paper and baking beans, then bake for 20 minutes. Remove the paper and beans, bake for 5 more minutes. 7. Cool the pie crust then melt chocolate and pour it in. Allow to set. 8. For the filling, zest an orange and grate nutmeg. Combine with remaining ingredients, then pour into the pie crust. 9. Reduce oven to 180°C/350°F/gas 4. Bake the pie for 40-50 minutes until the filling is just set. 10. Cool and chill the pie overnight. Before serving, sprinkle granulated sugar on top and caramelize with a kitchen blowtorch.

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