Chocolate Pumpkin Pie

Por Bruno Albouze · 120 min

Ingredientes

Modo de preparo

1. Mix the butter, powdered sugar, almond meal, cocoa and salt until creamy. Add the egg and roasted pumpkin and process until combined. Add the flour and mix until smooth.
2. Wrap the dough and chill for a couple of hours.
3. Roll the chilled dough on a floured surface to 3 mm thick. Prick it with a fork, drape it into the mould, press into the corners, trim the excess, and freeze the shell for 30 minutes.
4. Preheat the oven to 160°C (330°F) fan. Blind bake the shell for 15 minutes.
5. Melt the chocolate over a bain-marie without overheating. Remove from heat, stir in the oil and keep warm.
6. Blend the roasted pumpkin with the remaining filling ingredients until smooth and silky.
7. Spread the chocolate sauce over the baked shell and arrange pecan halves in circles.
8. Pour the filling into the crust and bake at 160°C (330°F) fan for 40 minutes, without overbaking.
9. Cool the pie completely before cutting.

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