Get cosy with a Montezuma’s Chocolate Pumpkin Pie! This isn’t your average autumn slice – smooth pumpkin meets rich Montezuma's dark chocolate, wrapped in a buttery crust and spiced to perfection. A slice (or two!) of this and you’ll be ready for every festive feast.
Ingredients:
- Large Pumpkin
- 250g dark chocolate
- 60g unsalted butter
- 340ml can evaporated milk
- 150g brown sugar
- 3 large eggs
- 15g cornflour
- 1tsp vanilla extract
- 1tsp cinnamon
- 1tsp nutmeg
- Pinch of salt
Method:
- Preheat the oven to 200ºC.
- Cut up your pumpkin into slices, removing the seeds pulp and hard skin. Follow this link for an easy how to guide.
- Bake in the oven for 30-40 minutes or until it starts to soften.
- Leave to cool slightly then use a blender or food processor to create a smooth pumpkin puree with your cooked pumpkin and spices. Leave this in a bowl to the side.
- Roll your shortcrust pastry out. Place over your dish and press in so it is covering all sides snuggly. Pierce with a fork all over.
- Use a knife to cut the excess off around the sides.
- Cut a sheet of greaseproof paper to lay over the dish. Add baking beans (or dried rice) to weigh it down.
- Bake in the oven for 10 minutes.
- Remove from the oven and carefully remove the greaseproof and baking beans. Be careful as these will be hot.
- Put back in the oven for another 5 minutes. Then remove and leave to cool.
- For the filling, add your chocolate and butter to a large bowl over a pan of pre boiled water. Make sure the water is not touching the bowl.
- Once melted pour over the cream and mix.
- In a separate bowl whisk together the sugar, eggs, cornflour and spices. Fold into the melted chocolate.
- Add your pumpkin puree to the chocolate filling and mix until combined.
- Pour into the tart case.
- Turn over down to 180ºC. Bake the pie for an hour and then leave to cool before slicing.
So there you have it – a slice of autumnal decadence, Montezuma’s style! This isn’t just pie; it’s an autumn tradition in the making. Get cosy, grab a hot drink, and dive into your pumpkin-chocolate masterpiece. Happy chocolate baking – and eating – from Montezuma’s!
