You may also like
Categories:
crust flour salt unsalted butter water filling light brown sugar flour flour ground cinnamon ground nutmeg salt ground ginger ground cloves egg egg white vanilla pumpkin puree semisweet chocolate heavy cream sugar
Viewed: 35 - Published at: 6 years agoIngredients
- FOR THE CRUST
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold
- 3 tablespoons ice water, as needed
- FOR THE PUMPKIN FILLING
- 1 cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 teaspoon all-purpose flour (yes, again)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 large egg
- 1 large egg white
- 2 tablespoons vanilla extract
- 1 (15 ounce) can pumpkin puree, solid-pack, unsweetened
- 1 cup half-and-half
- FOR THE CHOCOLATE TOPPING
- 4 ounces semisweet chocolate, coarsely chopped
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
Method
- FOR THE CRUST ~ Whisk together the flour & salt, then with a pastry blender, cut in the butter until the flour & butter mixture resembles coarse meal.
- Toss mixture with a fork, sprinkling on just enough of the ice water to form a cohesive dough, then flatten the coudh into a disk, wrap in plastic wrap, & chill in refrigerator for 45 minutes.
- When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
- Refrigerate the pie plate while making the filling.
- FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
- In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
- Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
- Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
- Remove from the oven & cool the pie on a wire rack until it is room temperature.
- FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
- In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
- Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
- Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
- Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!
