Dark & Spicy Pumpkin Pie
- 600g of Pumpkin *deseeded and cut into chunks
- 1 sheet of rolled shortcrust pastry
- 50ml Dark & Spicy
- 100ml Double Cream
- 200g White Chocolate
- Pinch of Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- Whipped Cream
- Nuts and/or Seeds
- Sprinkle of Cinnamon
Place your chunks of pumpkin into a large saucepan. Cover with water and bring to the boil.
Cover with a lid and let it simmer for around 12-15mins, keep checking to see if it’s soft. Once cooked; drain and cool.
Heat oven to 180C/160C fan/gas 4.
Oil and dust your 8inch pie dish with flour and line with pastry, put it in the fridge to cool for 15mins.
Cover the pastry with baking paper and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is a pale golden colour. Remove from the oven and allow to cool slightly.
Once the pumpkin is cooled add your spices to the mix. Use a blender to pulse to a purée.
In a bowl, break the white chocolate into chunks.
In a small saucepan, add your double cream and Dark & Spicy, bring to the boil – be careful not to burn. Once boiling, pour your liquid over the white chocolate and stir until smooth.
Fold the white chocolate ganache in with the pumpkin purée, creating a delicious filling – leave to set in the fridge for a couple of hours, the mix will firm up.
Fill your pastry case with pumpkin filling, garnish with cinnamon and nuts or seeds and top with a generous portion of whipped cream…en-JOY!