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.
It’s Thanksgiving in Canada on Monday and although we don’t live there anymore we, as all Canada-adoring ex-pats, celebrate the holiday every year. September and the first week of October have been very busy for us, it’s often challenging for me to remember everyone’s schedules and events as organisation is not my forte. So last Friday when Brad looked at the calendar and yelled out with a sense of urgency. “It’s Thanksgiving on Monday!”, I didn’t think to double check but promptly ran to the only store in London that might sell turkeys in non-Christmas season and returned home triumphant carrying a 7 lbs bird and all the trimmings. I also invited our friends over to share the Thanksgiving meal with and carried on defrosting the turkey. The next day it dawned on me that we were a week ahead of the schedule!
I guess it didn’t really matter when you stop and remember being thankful so we celebrated last Monday. My dear husband was able to find the silver lining as usual. Being a week ahead allowed me to get the recipe out to you in time! And you are going to love this stuffing recipe! It’s our family’s favourite. Once in a while I find a more exotic recipe and make it but we always go back to this one.
To me, this stuffing has the best flavour combination to complement roasted turkey. Sausage, sour dough bread, parsley and sage create a wonderful medley but the real winner in this stuffing is slightly sweet and fragrant pear!
- Sour Dough Bread, cubed (or any other crusty bread)- 4 cups
- Italian- style sausages (I used Sicilian inspired from Sainsbury’s)- 6-8 sausages (375gr/3/4 lbs)
- Chicken broth- 1 cup
- Celery stalks, diced- 2
- Onion, chopped – 1 medium
- Pear, diced – 1 medium
- Fresh Sage, chopped- 1 tbsp.
- Fresh Parsley, chopped- 1/4 cup.
- Egg, beaten- 1 large
- Salt and Pepper
- Olive oil- 1 tsp.
Preheat oven to 350F/180C.
Cut your bread in cubes and put it in a large bowl. You really want crusty bread because it will give your stuffing more texture.
Remove your sausage from casings and cook it in the frying pan (no extra oil needed) breaking it up with a wooden spoon. I wouldn’t recommend using just bulk sausage meat. You want to use sausage with herbs and spices already built into it as it will only make your stuffing more flavourful! Cook your sausage over medium heat until slightly browned for 3 minutes and then push it to the side of the pan and add chopped onion and diced celery, cook for 5 minutes until softened, then mix it together and add diced pear, sage and parsley and cook for 2 minutes longer.
Add the sausage mixture to the bowl with bread cubes, pour in chicken broth and mix to combine, then add beaten egg, salt and pepper, quickly stir everything together. Empty the stuffing into a buttered baking dish and brush the top with a teaspoon of olive oil for a beautiful and golden crusty top.
Bake at 350F/180C for 30 minutes.
Note: This recipe was adapted from “The South Beach Diet Parties and Holidays Cookbook”.