80g/1/3cupchopped toblerone or regular chocolate bar
Instructions
For the pie crust
Preheat the oven to 400F/200C. Make ⅓ of the pie crust recipe. Roll out the pastry on a floured surface. Drape the pastry on your rolling pin and transfer to the pie/tart plate. Make sure the edges are neat and come up to the top of the pie plate. Chill in the fridge for 20 minutes.
Line your unbaked pie crust with parchment paper and fill the pie plate with baking beans to the top. 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.
For the pumpkin pie
While your crust is blind baking make the pumpkin filling. Beat your eggs with sugar, then add pumpkin puree, cream, cinnamon, nutmeg, cloves, ginger, vanilla and salt. Set aside for a moment.
Now chop up the toblerone bar and melt it in a double boiler or melt it in a microwave in short 30 second bursts, stir between each time. Take 125ml/1/2cup of the pumpkin filling and stir in the melted chocolate. Pour the pumpkin filling in the pie crust, then drop in melted chocolate mixture randomly, take a skewer or a tooth pick and swirl it lightly.
Bake in the preheated oven for 40 minutes until the filling is set. Take out of the oven and cool completely. Serve with whipped cream.