Until a couple of days ago I was convinced it’s impossible to improve on a pumpkin pie. Why mess with what is already perfection? I still believe the classic recipe is pretty darn great but every once in a while it’s fun to try a twist on an old favourite, especially when this awesomeness comes into play. Ready? Pumpkin Pie meets…
TOBLERONE. One of my favourite sweets ever! How could you not love those little crunchy bits of nougat in rich and smooth chocolate! It turns out that seams of light crunch mesh brilliantly with creamy pumpkin. A winning combination!
- 9″ pie crust-1 (I used the same recipe as my Dulce de Leche Apple Pie )
- Solid Pumpkin Puree- 400 gr/15 oz
- Eggs- 3 large
- Double Cream/Whipping Cream- 1/2 cup
- Brown Sugar- 1/2 cup
- Cinnamon- 1 1/2 tsp.
- Cloves- 1/4 tsp.
- Ginger- 1/4 tsp.
- Nutmeg- 1/4 tsp.
- Salt- 1/2 tsp.
- Toblerone (chopped)- 1/2 cup
- Whipping Cream- 2 cups
- Powdered Sugar- 1/4 cup
- Vanilla- 1 tsp.
- Honeycomb, crushed- 1/4 cup
Preheat your oven to 400F/200C. The recipe and directions for the best and flakiest pie pastry are found here. Roll out your pastry on a floured surface, then drape on your rolling pin and transfer to the pie/tart plate. This is a one crust pie so we want the edges nice and clean that come up to the top of your pie plate. The next step is blind baking which is necessary for all tarts that are filled later or to ensure that the crust is not too soggy. Line your unbaked pie crust with parchment paper and fill the pie plate with rice or beans (or a combination like I did because I didn’t have enough of each to fill the plate!). Bake at 400F/200C for 15 minutes, then take out of the oven, turn the temperature to 350F/180C, let it cool for 5 minutes and then lift the parchment paper together with the weights out of the pie.
While your crust is blind baking make your pumpkin filling. Beat your eggs with sugar, then add pumpkin puree, cream, cinnamon, nutmeg, cloves, ginger and salt. Set aside for a moment. Now chop up your toblerone bar and melt it in a double boiler, stirring continuously so it doesn’t burn.
Pour the pumpkin filling in the pie crust, then drop in melted chocolate randomly.
Then take a skewer or a tooth pick and swirl it lightly.
Bake in the oven for 40 minutes until the filling is set. It will probably crack like mine did because of the different consistency of pumpkin filling and chocolate but I thought it made it look even cooler!
Toblerone made some pretty amazing craters in that pumpkin. Don’t you think?
Whip some cream with powdered sugar and vanilla.
Do serve it with some whipped cream and crushed honeycomb or nougat, the extra crunch is heavenly!