Pumpkin-Milk Chocolate Pie with Gingersnap Crust

Name: Pumpkin-Milk Chocolate Pie with Gingersnap Crust
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 85 grams cups (about chocolate chips; 1 Tbsp light corn syrup; 1 large egg yolk; 4 larges eggs; 1 teaspoons ground cinnamon; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 3 Tbsps heavy cream; 2 kilograms kabocha squash; 1 Tbsp molasses; 2 kilograms sugar pumpkin; 1 teaspoon pure vanilla extract

Watching your figure? This gluten free recipe has 265 calories, 8g of protein, and 8g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up kabocha squash, heavy cream, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Cut the pumpkin and squash into eighths; remove and discard the seeds.

Ingredients you will need

Pumpkin

Squash

Seeds

Place the pumpkin and squash pieces in a large baking dish, fill with about 1/4 inch of water, and cover with aluminum foil. Roast for 1 hour to 1 hour and 15 minutes, until the flesh is fork tender.

Ingredients you will need

Pumpkin

Squash

Water

Equipment you will use

Aluminum Foil

Baking Pan

Remove from the oven and discard the foil. When the pumpkin and the squash pieces are cool enough to handle, use a large spoon to scrape the flesh from the skin; discard the skins. Puree the pumpkin and squash flesh in a food processor until smooth.

Ingredients you will need

Pumpkin

Squash

Equipment you will use

Food Processor

Aluminum Foil

Oven

Let cool to room temperature before refrigerating or using.note: This recipe makes more puree than called for in any of the recipes in this book. Freeze the leftovers in small containers for up to 3 months and defrost just before using.

Make the Ganache: In a small saucepan, bring the cream and corn syrup to a boil.

Ingredients you will need

Corn Syrup

Cream

Equipment you will use

Sauce Pan

Pour over the chocolate, let stand for 2 minutes, then gently whisk until smooth.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Transfer the mixture to a liquid measuring cup with a pour spout and let cool until slightly warmer than room temperature.

Equipment you will use

Measuring Cup

Make the Pie: Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9-inch pie plate with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

For the gingersnap crust, stir together the cookie crumbs, 2 tablespoons of the brown sugar, 1/4 teaspoon of the salt, and the butter until evenly combined and the mixture has the consistency of wet sand.

Ingredients you will need

Crust

Brown Sugar

Butter

Salt

Pour into the pie plate and, very evenly and firmly, pack the mixture into the base and up the sides of the pan, taking care to avoid too much buildup in the corner of the pan. Allow about 1/4 inch of excess to rise above the top of the pan’s edge.

Ingredients you will need

Base

Equipment you will use

Frying Pan

Set the pie plate on a baking sheet and bake until the crust is slightly puffed and a bit darker in color, about 8 minutes.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Let cool at room temperature for about 5 minutes, then transfer to the freezer until ready to use.

Reduce the oven temperature to 325°F.

Equipment you will use

Oven

In a large bowl, whisk together the remaining 1/2 cup brown sugar, the remaining 1/2 teaspoon salt, the roasted pumpkin and squash, the whole eggs, egg yolk, cream, molasses, vanilla, cinnamon, ginger, and nutmeg until completely smooth.

Ingredients you will need

Brown Sugar

Egg

Cinnamon

Egg Yolk

Molasses

Pumpkin

Vanilla

Ginger

Nutmeg

Squash

Cream

Salt

Equipment you will use

Whisk

Bowl

Pour into the prepared piecrust and bake until the custard is set in the center when the pie plate is slightly jiggled, 50 to 60 minutes.

Ingredients you will need

Pie Crust

Custard

Equipment you will use

Oven

Let cool to room temperature and refrigerate for 30 to 45 minutes to set.

Using the back of a spoon or ladle, spread the ganache in an even circle on top of the pie.

Ingredients you will need

Spread

Equipment you will use

Ladle

Place the pie in the refrigerator until the ganache has just begun to set, 3 to 5 minutes.

Remove the pie from the refrigerator and use the spoon or ladle to spread the ganache again to create a decorative, rustic texture. Refrigerate until fully set before slicing, about 20 minutes.

Ingredients you will need

Spread

Equipment you will use

Ladle