Roasted White Chocolate & Pumpkin Pie
Makes:
one 9-inch (23 cm) pie or fluted tart
Serves:
8
Prep Time:
15 minutes, plus cooling
Cook Time:
40 minutes
Category:
This contemporary take on a classic pumpkin pie is velvety and smooth with the addition of Roasted White Chocolate Ganache. It is used both in the pie filling and as part of the cream topping and provides a caramel flavour that partners perfectly with spices and pumpkin. Prepare the full ganache recipe a head of time, so it will be ready to use for the filling and topping.
NOTES: The pie will keep, loosely wrapped in plastic, in the fridge for up to 3 days.
Ingredients
½ recipe Classic Pie Dough, rolled to 9 inches (23 cm), then partially blind-baked and cooled (see instructions below).
Pumpkin filling:
- 1½ cups (375 mL) pure pumpkin purée
- ½ cup (125 mL) whipping cream
- ½ cup (125 mL) Roasted White Chocolate Ganache, at room temperature
- ¼ cup (50 g) packed light brown sugar
- ¾ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 large egg
- 3 egg yolks
Roasted white chocolate cream:
- ½ cup (125 mL) Roasted White Chocolate Ganache
- ¾ cup (175 mL) whipping cream
Step by Step Instructions
To Blind Bake the Pie Pastry:
Step 1
Roll out the pie dough on a lightly floured surface into a circle just under ¼ inch (6 mm) thick. Trim away any large pieces of dough from the edge and tuck and pinch the edges in a pattern. Alternatively, trim the pastry to the outside edge of the pie plate and press in place. Cut out shapes from the excess pastry, moisten with water and press gently along the top edge of the pastry. Dock the bottom of the pie shell with a fork. Chill the pastry shell for at least 30 minutes (up to a day).
Step 2
Preheat the oven to 375°F (190°C).
Step 3
Weight the pie shell. Place two sheets of aluminum foil over the pie shell, gently covering the outside trim. Use pie weights, dried rice or dried beans (about 2 cups/500 mL) and pour these on top of the foil, spreading them out to the edges.
Step 4
Bake the pie for 20 minutes. Carefully remove the foil together with the pie weights (this is why you double up on the foil).
For a partially baked pie shell: Return the pan to the oven to bake for 10 minutes more, until the edges of the pastry are light brown and the bottom of the pastry appears dry but still pale.
For a fully baked pie shell: Return the pan to the oven for 18 to 20 minutes, until the edges of the pastry are golden brown and the bottom of the pastry is lightly browned.
Step 5
Brush the pie shell, hot from the oven, with lightly whisked egg white.
Step 6
Cool the pie shell in its pan on a rack before filling.
Step 1
Preheat the oven to 350°F (180°C). Place the blind-baked pie shell on a baking tray (still in its pan).
Step 2
Prepare the filling. Whisk the pumpkin purée with the whipping cream, roasted white chocolate ganache, brown sugar, cinnamon, cardamom, ginger and cloves. Whisk in the whole egg and egg yolks.
Step 3
Bake the pie. Pour the filling into the pie shell and bake for about 40 minutes, until the filling is set when the pie plate is shaken. Cool to room temperature and chill for at least 2 hours before topping.
Make the roasted white chocolate cream. If the roasted white chocolate ganache is not at room temperature (smooth and almost fluid), warm it over low heat on the stove, while stirring, or microwave for 10 to 15 seconds and then stir. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream and white chocolate ganache until the chocolate cream holds a peak when the beaters are lifted.
Step 5
Decorate. Spoon the chocolate cream into a piping bag fitted with a large star tip and pipe a “rope” design around the outside edge of the pumpkin filling. Chill until ready to serve.
