Pumpkin pie with chocolate

6 servings

105 minutes

Chocolate pumpkin pie is a true autumn classic that combines the warmth of spices with the richness of cocoa. Its roots trace back to European baking traditions where pumpkin became a symbol of cozy home evenings. This pie features velvety pumpkin flesh, aromatic cinnamon, ginger, and nutmeg creating a rich and spicy filling that harmonizes with airy dough. The creamy texture of the filling adds tenderness to the dessert while the chocolate web not only decorates but also deepens the flavor. This pie is perfect for warm gatherings over tea and its rich aroma will remind you of cool autumn days. Serve chilled with whipped cream to highlight its silky consistency and refined flavor combination.

Energy value per serving

• Calories: 639.6
• Proteins: 11.7g
• Fats: 35.8g
• Carbohydrates: 75g

Ingredients

• Shortcrust pastry: 1 pc
• Pumpkin pulp: 450 g
• Cinnamon: 1 tsp
• Ground ginger: 1 tsp
• Chicken egg: 3 pc
• Powdered sugar: 115 g
• Cream 30%: 200 ml
• Ground nutmeg: 0.5 tsp
• Chocolate: 1 pc

Cooking steps

1. Roll out the dough and place it in a 20 cm flan dish, then refrigerate while preparing the filling.

   Required ingredients:

   • Shortcrust pastry: 1 piece

2. Place pumpkin pieces with skin but without seeds in a baking dish, add 2 tablespoons of water, and cover with foil.

   Required ingredients:

   • Pumpkin pulp: 450 g

3. In a regular oven, cover with foil and place beans on top instead of pie weights for blind baking for 15 minutes at 200 degrees (180 degrees in a fan oven), gas oven at mark 6. Then remove the foil and beans and add the filling. Reduce the temperature of a regular oven to 180 degrees, fan oven to 160 degrees, gas to mark 4, and bake for another 25 minutes until done.

4. 2, 3, and 4-oven AGA — place the baking tray on the third rack in the oven for roasting and leave for 45 minutes, up to 1 hour, until softened. Transfer the pumpkin mixture to a bowl, peel, and mash. Add cinnamon, ginger, and nutmeg, and mix well. Beat sugar with eggs and cream. Add to the spiced pumpkin puree in two stages. Spread the mixture over the dough. Bake on the bottom of the roasting oven for about 35–40 minutes until done. Allow the pie to cool. Use melted chocolate to decorate the pie with a spider web design. Serve cold with whipped cream.

   Required ingredients:

   • Cinnamon: 1 teaspoon
   • Ground ginger: 1 teaspoon
   • Chicken egg: 3 pieces
   • Powdered sugar: 115 g
   • Cream 30%: 200 ml
   • Ground nutmeg: 0.5 teaspoon
   • Chocolate: 1 piece

5. Rayburn wood stove - cook at the bottom of the main oven at 200 degrees for about 35-40 minutes until done.