Wine Dharma

DharMag April 2015 How to make a delicious white chocolate pumpkin pie: the perfect recipe

Chocolate pumpkin pie: the perfect recipe, the best winter recipes The pumpkin season is now running out, although some of the best supplied greengrocers can still offer a few. It’s really a shame, pumpkins are one of my favorite vegetables, indeed my favorite! They are perfect for soups, to add flavor to a simple risotto, but that magic sweetness is especially good for preparing cakes and delicious pastries.

No, do not worry, I don’t want to offer you light, charmless pumpkin cake! This cake is rich and sumptuous: in a treasure chest of pastry we have put pumpkin pulp seasoned with spices and sugar then topped it with a delicious white chocolate ganache. So much stuff, but watch the calories!

Ingredients to make the white chocolate pumpkin pie

Recipe for 8


  • 250 g flour
  • 125 g butter
  • 50 g of icing sugar
  • Pinch of salt
  • 27 ml cold water
  • 1 egg yolk

Pumpkin garnish

  • 200 g pumpkin flesh
  • 1 teaspoon pumpkin spice topping (mix of cinnamon, ginger, nutmeg)
  • 2 eggs
  • 1 cup of cream

White Chocolate Ganache

  • 100 g white chocolate
  • 30 ml 35% cream
  • 20 g butter

How to make the to make the white chocolate pumpkin pie

Mix flour and butter, both must be well mixed. Add icing sugar and salt, mix well and finish with the egg yolk and water. Let the dough rest for a few hours.

In a bowl mix the pumpkin with spices, eggs, and cream. Roll and mold the dough, add garnish, place into hot oven. Fill the pasty mold. Bake for 25 minutes at 380 ° F, remove the outer pan and cook for another 5 minutes at 400 ° F.

In a pan boil the cream, remove from heat. Add the chocolate, mix well with a spatula. Stir in the butter. Put the ganache on the cake and place in refrigerate for 1 hour until the ganache is di cioccolato fondente.

Made by Lionel Flaget
Photo Lester McLellan

Photo credits