Chocolate pumpkin brûlée pie


The ultimate pumpkin pie recipe

“The chocolate in this triple-layer pie serves as a delicious barrier
between the filling and crust, keeping the pastry crisp ”

Serves 10
Cooks In 1H 45M
Difficulty:Not too tricky

Nutrition per serving

Calories 466 23%
Fat 31.2g 45%
Saturates 18.5g 93%
Protein 7.4g 15%
Carbs 41.8g 16%
Sugars 22.8g 25%
Of an adult’s reference intake


50 g cocoa powder
175 g plain flour
2 tbsp icing sugar
115 g butter , chilled and diced
1 egg yolk
100 g dark chocolate (no more than 62% cocoa solids) , melted
50 g granulated sugar
For the pumpkin filling:
425 g tin of puréed pumpkin , (or 1 butternut squash, roasted then puréed to give you 425g)
2 tbsp plain flour
1 orange , grated zest of
1 pinch of ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp grated nutmeg
100 g soft dark brown sugar
300 ml crème fraîche , beaten
2 large free-range eggs
2 large free-range egg yolks , beaten


by Susie Theodorou
Sift the cocoa powder, flour, icing sugar and a pinch of salt into a food processor. Add the butter and process until it resembles fine crumbs. In a bowl, mix the egg yolk with 60ml of water and gradually pulse it into the flour mixture until you have a rough dough.
Place the dough on a clean surface and knead it for 30 seconds or until smooth, then flatten it into a disc. Wrap it in cling film and chill in the fridge for 30 minutes. After that, roll out the dough and use it to line a 23cm pie tin. Trim the excess pastry so you’re left with 2.5cm overhang. Tuck this under, ensuring it’s level with the rim to give a raised edge, and crimp with your fingers and thumb. Prick the base with a fork and pop it in the fridge for 30 minutes.
Heat the oven to 200°C/400°F/gas 6. Line the pie crust with baking paper and dried baking beans, then bake
for 20 minutes. Remove the paper and beans and return it to the oven for 5 more minutes. Allow the pie crust to cool, then pour in the melted chocolate and allow it to set.
For the filling, combine all the ingredients in a bowl, then pour the mixture into the pie crust. Reduce the oven to 180°C/350°F/gas 4 and bake the pie for 40–50 minutes, until the filling is just set (be careful not to overcook it as it can crack). When it’s cooked, let it cool, then leave the pie in the fridge overnight to chill.
When ready to serve the pie, sprinkle the granulated sugar over the surface and caramelise it with a cook’s blowtorch.