Tag Archives: pumpkin

Pumpkin Pie with Toblerone Swirl

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Pumpkin Pie with Toblerone Swirl
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…Pumpkin Pie with Toblerone Swirls
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!Pumpkin Pie with Toblerone Swirls

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.Pumpkin Pie with Toblerone Swirls

Ingredients:

  • 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

For Topping:

  • Whipping Cream- 2 cups
  • Powdered Sugar- 1/4 cup
  • Vanilla- 1 tsp.
  • Honeycomb, crushed- 1/4 cup

Method:

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.

Making tarts (blind baking) Pumpkin Pie with Toblerone Swirls
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. Pumpkin Pie with Toblerone Swirls
Pour the pumpkin filling in the pie crust, then drop in melted chocolate randomly.Pumpkin Pie with Toblerone Swirls
Then take a skewer or a tooth pick and swirl it lightly.Pumpkin Pie with Toblerone Swirl
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!
Pumpkin Pie with Toblerone SwirlsToblerone 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!
Pumpkin Pie with Toblerone Swirls
For more pumpkin treats check out Pumpkin Spice Latte Cupcakes, Toffee Honeycomb Pumpkin Muffins and DIY Pumpkin Spice Syrup.

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Pumpkin Spice Latte Cupcakes

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Pumpkin Spice Latte CupcakesThese cupcakes were born out of my never ending longing for Starbucks Pumpkin Spice Lattes that were not available in England last autumn. I’ve moved so many times in my life that I’ve developed a certain strategy by now. My way of coping with the change is to bring as many familiar things into my life as possible to alleviate the stress of it for a time until I no longer need them.

Pumpkin Spice Latte Cupcakes were a result of one of my experiments in the kitchen that worked well the first time. I love when that happens! In this case I combined two recipes- my favourite Pumpkin Muffin recipe that was given to me by a dear friend Barbara from my church in Canada and the icing came from Sweetapolita’s Vanilla Bean Latte Cake. Well, let’s jump to it.

Cupcake Recipe

Ingredients:

4 1/2 c. flour
3 tsp. baking powder
2 tsp. baking soda
1 1/2 salt
3 tsp. cinnamon and 1tsp. mixed pumpkin spice(nutmeg, cloves, ginger)
2 1/4 c oil
3 c. white sugar
6 eggs
1 large can 28 oz of pumpkin pure or use your own as I did

Directions:
Mix first 5 ingredients, add next 3, than the last one.
Bake at 325 F/160C for 25-30 min.

Easy peazy lemon squeezy. Please, don’t judge me for saying that but when you are a mom of two primary school children a lot of unnecessary stuff is rattling in your brain!

Swiss Meringue Buttercream

Right, this particular Buttercream recipe takes longer than the traditional American Buttercream but has much superior taste, so for me it’s worth the effort. Don’t be intimidated to attempt it, especially if you have a stand mixer like KitchenAid or any other brand-the machine is practically doing it for you!

Ingredients:

6 large egg whites
1 cup (200 g) granulated sugar
1-1/2 cups(340 g) unsalted butter, softened but cool, cut into cubes
1 teaspoon (5 ml) pure vanilla extract
1 tablespoon instant coffee powder dissolved into 1 teaspoon boiling water
Pinch of salt

Directions:

Cut your butter into cubes and set aside. Clean your mixing bowl very well making sure there are no traces of grease left on it from previous use. I wiped it and the beater with a bit of lemon juice. Separate the egg whites from the egg yolks (refrigerate the yolks for another day in the kitchen). Set a large pot about 1/3 full of water on the stove on medium heat. Combine egg whites and sugar in your mixing bowl with a whisk and set the bowl inside the pot of simmering water to create a double boiler. Heat the mixture while constantly whisking it. I am serious about the word “constantly”. Do not walk away from it under any circumstances or you will boil your egg whites. Continue whisking until the sugar is dissolved and the mixture is hot.

Take the bowl out of the pot and start whisking the eggs whites with a whisk attachment until the mixture is no longer warm and looks thick and glossy. It will take about 10 minutes.  And will look like this. The next step is combining the meringue with butter but don’t start putting butter yet if your bowl is still warm to the touch.

Switch to a paddle attachment and start adding your cubes of butter one at a time and continue beating until each cube is fully incorporated. Add your vanilla and coffee flavour last. Now I have heard many times that at this point in the process your buttercream might curdle but because it never happened to me I thought that the people just didn’t follow the directions properly! Well, it curdled today but I knew that I just had to keep beating and it would come back together. I beat and beat and beat and then beat some more. Then I switched to a whisk attachment and continued beating because the icing would just not submit! In the end I conquered it and the awful cottage cheese like icing turned into fluffy, silky and delicious!

Pipe your beautiful Buttercream on the cupcakes using a star tip and decorate with a coffee bean or however your creativity inspires you.

A perfect treat for this November day. I do hope you will give these cupcakes a try.

Pumpkin Spice Latte Cupcakes

If you really would rather not spend the time making Swiss Meringue Buttercream I would recommend adding a bit of coffee flavour to the regular Buttercream and this way you too will end up with something like this…

Pumpkin Spice Latte CupcakesEnjoy!