Pumpkin Chocolate Pie
Baking and Desserts • European
Description
Tip — if you are making the shortcrust pastry yourself, add half a teaspoon of cinnamon.
Ingredients
- Shortcrust Cake Mix 1 piece
- Papaya flesh 15 oz
- Cinnamon 1 teaspoon
- Grated Ginger Root 1 teaspoon
- Farm fresh eggs 3 pieces
- Powdered Sugar 5 oz
- 10% cream 5 fl oz
- Ground Nutmeg ½ teaspoon
- Chocolate 1 piece
Step-by-Step Guide
Step 1
Roll out the pastry and place it in a 20 cm flan dish, then refrigerate while preparing the filling.
Step 2
Place pumpkin pieces with skin on, but without seeds, in a baking tray, add 2 tablespoons of water, and cover with foil.
Step 3
In a conventional oven, cover with foil and place in the oven with beans on top instead of filling for blind baking the pastry, leave for 15 minutes at 390°F (355°F in a fan oven), in a gas oven — bake at mark 6. Then remove the foil and beans and add the filling. Reduce the temperature in a conventional oven to 355°F, fan oven to 320°F, gas to mark 4, and cook for another 25 minutes until ready.
Step 4
For the AGA 2, 3, and 4 ovens — place the baking tray on the third runners in the roasting oven and leave for 45 minutes, maximum 1 hour, until softened. Transfer the pumpkin mixture to a bowl, peel, and mash. Add cinnamon, ginger, and nutmeg, and mix well. Whisk the sugar with the eggs and cream. Add to the spiced pumpkin flesh in two stages. Spread the resulting mixture over the pastry. Bake in the bottom of the roasting oven for approximately 35–40 minutes until ready. Allow the pie to cool. Using melted chocolate, decorate the pie with a spider web design. Serve cold with whipped cream.
Step 5
For the Rayburn wood-burning stove — cook in the bottom of the main oven at 390°F for approximately 35–40 minutes until ready.
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