Until a couple of days ago I was convinced it’s impossible to improve on a pumpkin pie. Why mess with what is already perfection? I still believe the classic recipe is pretty darn great but every once in a while it’s fun to try a twist on an old favourite, especially when this awesomeness comes into play. Ready? Pumpkin Pie meets…
TOBLERONE. One of my favourite sweets ever! How could you not love those little crunchy bits of nougat in rich and smooth chocolate! It turns out that seams of light crunch mesh brilliantly with creamy pumpkin. A winning combination!
I also topped each slice with whipped cream (a must) and a teensy bit of more crunch from crushed honeycomb. If you don’t have access to honeycomb you can use more crunchy nougat.
- 9″ pie crust-1 (I used the same recipe as my Dulce de Leche Apple Pie )
- Solid Pumpkin Puree- 400 gr/15 oz
- Eggs- 3 large
- Double Cream/Whipping Cream- 1/2 cup
- Brown Sugar- 1/2 cup
- Cinnamon- 1 1/2 tsp.
- Cloves- 1/4 tsp.
- Ginger- 1/4 tsp.
- Nutmeg- 1/4 tsp.
- Salt- 1/2 tsp.
- Toblerone (chopped)- 1/2 cup
- Whipping Cream- 2 cups
- Powdered Sugar- 1/4 cup
- Vanilla- 1 tsp.
- Honeycomb, crushed- 1/4 cup
Preheat your oven to 400F/200C. The recipe and directions for the best and flakiest pie pastry are found here. Roll out your pastry on a floured surface, then drape on your rolling pin and transfer to the pie/tart plate. This is a one crust pie so we want the edges nice and clean that come up to the top of your pie plate. The next step is blind baking which is necessary for all tarts that are filled later or to ensure that the crust is not too soggy. Line your unbaked pie crust with parchment paper and fill the pie plate with rice or beans (or a combination like I did because I didn’t have enough of each to fill the plate!). Bake at 400F/200C for 15 minutes, then take out of the oven, turn the temperature to 350F/180C, let it cool for 5 minutes and then lift the parchment paper together with the weights out of the pie.
While your crust is blind baking make your pumpkin filling. Beat your eggs with sugar, then add pumpkin puree, cream, cinnamon, nutmeg, cloves, ginger and salt. Set aside for a moment. Now chop up your toblerone bar and melt it in a double boiler, stirring continuously so it doesn’t burn.
Pour the pumpkin filling in the pie crust, then drop in melted chocolate randomly.
Then take a skewer or a tooth pick and swirl it lightly.
Bake in the oven for 40 minutes until the filling is set. It will probably crack like mine did because of the different consistency of pumpkin filling and chocolate but I thought it made it look even cooler!
Toblerone made some pretty amazing craters in that pumpkin. Don’t you think?
Whip some cream with powdered sugar and vanilla.
Do serve it with some whipped cream and crushed honeycomb or nougat, the extra crunch is heavenly!
For more pumpkin treats check out Pumpkin Spice Latte Cupcakes, Toffee Honeycomb Pumpkin Muffins and DIY Pumpkin Spice Syrup.
‘Tis the season for every kind of pumpkin flavoured treat to make an appearance. Great news for everyone but is there really a recipe worth sharing that hasn’t been done before??
I’ve thought long and hard as I love bringing you things new and fresh. Here is the result. Moist and flavourful pumpkin muffins with Cornish toffee and sprinkled with honeycomb pieces. I’ve never baked anything with honeycomb before but when I saw it at a shop I was immediately inspired. Growing up, the only way I ever ate pumpkin was pumpkin roasted with honey. Naturally, combining pumpkin and honey in a muffin just screamed childhood to me! Then I added caramel flavoured toffee…just for fun. Can you see all the toffee bits in there?
I didn’t know what to expect but what I got was a crackled muffin top because honeycomb melted and seeped into the muffins and toffee studded bottom!
They are so so so tasty I can’t stop eating them! I said “I” but what is meant is that my kids can’t stop eating them. 😉
Ingredients: ( Makes 3 dozen/36 muffins)
- 4 1/2 c. flour
- Baking Powder-3 tsp.
- Baking Soda-2 tsp.
- Salt- 1 1/2 tsp.
- Cinnamon-3 tsp.
- Pumpkin Spice (nutmeg, cloves, ginger)- 1 tsp.
- Oil-2 cups
- Demerara Sugar- 2 1/2 cups
- Eggs- 6 large
- Pumpkin puree- 28 oz (1 large can or use your own like I did)
- Cornish Toffee- 1/2 cup/100 gr
- Honeycomb pieces-1/2 cup/100gr
1. Preheat oven to 325F/150C. Line your muffin tin with paper liners.
2. In a large bowl (remember it’s a very big recipe) combine flour, baking powder, baking soda, salt, cinnamon and pumpkin spice. Use a stand mixer if you have one or a hand mixer.
3. Add oil, sugar, eggs, pumpkin puree and toffee and mix well. Fill your muffin cups 2/3 full and sprinkle with honeycomb pieces. Bake in the preheated oven for 30-35 minutes. Repeat. Twice.
Can you imagine the aroma that wafts through your house while you are baking three batches of muffins? Indescribable.
Isn’t autumn glorious!! The colours, the smells, the flavours that are inspired by this time of the year are simply incredible. Who doesn’t love curling up with a warm cup of coffee to read a good book while nature is getting ready for a long winter sleep. The only thing that makes a cup of coffee better is a slice of this Apple Spice Cake and a drizzle of Pumpkin Spice Syrup to go along.
When we first moved to England three years ago Pumpkin Spice Latte at a local Starbucks was something of a myth, a tale from a faraway land called America. The baristas heard of it but had not idea why anyone would want to consume pumpkins in a drink form. I complained loudly mostly on Facebook and a friend suggested making my own syrup. Now, since I own little and stylish Italian Gaggia, enjoying homemade Pumpkin Spice Lattes has become an everyday treat. 🙂 My bank account and my waist line thanked me. Happiness is…
Ingredients: (Makes about 750 ml)
- Water-2 cups/500ml
- Demerara/Turbinado Sugar- 2 1/2 cups
- Cinnamon- 1 tsp. and 1 stick of cinnamon
- Nutmeg- 1/2 tsp.
- Ground Ginger- 1/2 tsp.
- Cloves- 1/4 tsp.
- Canned pumpkin (or use your own like I did)- 4 tbsp.
1. Combine all the ingredients in a medium pot and stir to combine, bring to a boil and then cook 5 more minutes over medium low heat.
2. Strain the syrup through a fine sieve and bottle it. Keep refrigerated!
3. If you have an espresso machine chances are you know already how to make a latte, so just add 1-2 tablespoons of Pumpkin Spice Syrup and a swirl of whipped cream for a special occasion. As for me, I rarely indulge ( by which I mean “never”) in a cream topping but I do love me some Pumpkin Spice Syrup!
4. If you don’t own an espresso machine, not to worry! Just brew some strong coffee and add steamed milk to it at 1:1 ratio, then stir in some pumpkin spice syrup to taste. Relax and enjoy!
Note: If you do decide to prepare your own pumpkin puree here is what you need to do. Split your pumpkin in half and scoop out the seeds. Place your pumpkin halves on a baking sheet cut side down and roast at 400F/200C for 45-60 minutes depending on the size of your pumpkin. Pierce it with a knife to check for doneness, it should go in and out easily.