Chocolate Pumpkin Pie – Bruno Albouze

Name: Chocolate Pumpkin Pie – Bruno Albouze
Total time: 150 min
Ingredients: 450 g Roasted butternut pulp; 170 g Butter, melted; 80 g Sugar; 30 g Almond flour; 4 g Salt; 450 g Pumpkin, roasted; 3 Egg; 250 g Flour; 5 g Cocoa powder; 2 g Baking powder; 200 g Sweetened condensed milk; 40 g Brown sugar; 30 g Brandy; 10 g Ginger, grated; 100 g Dark chocolate; 5 g Vegetable oil; 80 g Pecan

By Bruno Albouze · 150 min

Ingredients

Roasted butternut pulp450 g
Butter · melted170 g
Sugar80 g
Almond flour30 g
Salt4 g
Pumpkin · roasted450 g
Egg3
Flour250 g
Cocoa powder5 g
Baking powder2 g
Sweetened condensed milk200 g
Brown sugar40 g
Brandy30 g
Ginger · grated10 g
Dark chocolate100 g
Vegetable oil5 g
Pecan80 g

Instructions

Preheat the oven to 330°F (160°C) fan-forced.
Chill the pastry dough, then roll it on a floured surface to 3 mm thick. Prick the surface with a fork and drape it into the tart mould, pressing into corners and edges. Trim the excess and freeze the shell for 30 minutes.
Blind bake the shell for 15 minutes.
Melt the dark chocolate over a bain-marie without overheating. Remove from the heat, stir in the neutral oil and keep warm.
Puree the roasted pumpkin with the remaining filling ingredients until smooth and silky, adding more spice if you like.
Spread the chocolate sauce over the blind-baked shell and arrange pecan halves in circles.
Pour the pumpkin filling into the crust and bake for 40 minutes, taking care not to overbake so the filling does not crack.
Let the pie cool completely before cutting.

Summarized from Bruno Albouze's video. Watch it for the details.

Watch the recipe video Open the official recipe

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Egg Ginger Brown sugar Chocolate Dark chocolate Pumpkin Pecan Sweetened condensed milk

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