Anna Olson Makes Pumpkin Pie with Roasted White Chocolate! | Baking Wisdom
Recipe below - follow along! This contemporary take on a classic pumpkin pie is velvety and smooth with the addition of Roasted White Chocolate Ganache. It is used both in the pie filling and as part of the cream topping and provides a caramel flavour that partners perfectly with spices and pumpkin. Prepare the full ganache recipe so you have enough for both uses in this recipe.
This Baking Wisdom video is sponsored by LG Canada. #ad
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• Recipe Information •
Makes one 9-inch (23 cm) pie or fluted tart
Serves 8
Prep Time: 15 minutes, plus chilling
Cook Time: 40 minutes
The pie will keep, loosely wrapped in plastic, in the fridge for up to 3 days.
• Ingredients •
½ recipe Classic Pie Dough, rolled to 9 inches (23 cm), then blind-baked and cooled
(see recipe video for Leek & Cheese Quiche: https://youtu.be/mQQJf2pYU48)
Roasted White Chocolate Ganache (makes just over 1 cup):
8 oz (240 g) white baking/couverture chocolate, chopped
½ cup (125 mL) whipping cream
Pumpkin filling:
1½ cups (375 mL) pure pumpkin purée
½ cup (125 mL) whipping cream
½ cup (125 mL) Roasted White Chocolate Ganache, at room temperature
¼ cup (50 g) packed light brown sugar
¾ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp ground cloves
1 large egg
3 egg yolks
Roasted white chocolate cream:
½ cup (125 mL) Roasted White Chocolate Ganache
¾ cup (175 mL) whipping cream
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• Directions •
1. Preheat the oven to 250°F (120°C).
2. Melt and roast the chocolate. Place the chopped chocolate into a 9-inch (23 cm) glass pie plate or ceramic dish of similar size. Roast the chocolate, uncovered, for 1 hour, stirring every 15 minutes. The chocolate will become a light caramel colour.
NOTE: While roasting, chocolate naturally goes through an amazing transformation. It may almost appear to seize. Keep stirring for about a minute every 15 minutes, and by the time the hour is up and the cream is added, it will reach a smooth, silky consistency.
Here are the visual cues at each 15-minute mark:
- After 15 minutes: Chocolate is fluid once stirred. Press out any lumps with a spatula.
- After 30 minutes: Chocolate is beige on the surface, is darker underneath once stirred and has lost its shine. Stir the chocolate very well. It will be tight at first but will smooth out to become spreadable (but not fluid).
- After 45 minutes: Chocolate is similar to how it was at 30 minutes, but darker and tighter and grainier. Stir for a full minute to make it smooth.
- After 1 hour: Chocolate is very tight and grainy. Keep stirring. The chocolate will become smooth and spreadable, and the shine will return (it will look like melted peanut butter).
3. Make the ganache. Heat the cream in a small saucepan over medium heat to just below a simmer. Remove the pan from the heat and scrape in the roasted white chocolate, whisking gently until smooth and well combined. The ganache will have the same colour and texture as a caramel sauce. Cool the ganache to room temperature and then chill until ready to use.
4. For the pie, preheat the oven to 350°F (180°C). Place the blind-baked pie shell on a baking tray (still in its pan).
5. Prepare the filling. Whisk the pumpkin purée with the whipping cream, roasted white chocolate ganache, brown sugar, cinnamon, cardamom, ginger and cloves. Whisk in the whole egg and egg yolks.
6. Bake the pie. Pour the filling into the pie shell and bake for about 40 minutes, until the filling is set when the pie plate is shaken. Cool to room temperature and chill for at least 2 hours before topping.
7. Make the roasted white chocolate cream. If the roasted white chocolate ganache is not at room temperature (smooth and almost fluid), warm it over low heat on the stove, while stirring, or microwave for 10 to 15 seconds and then stir. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream and white chocolate ganache until the chocolate cream holds a peak when the beaters are lifted.
8. Decorate. Spoon the chocolate cream into a piping bag fitted with a large star tip and pipe a “rope” design around the outside edge of the pumpkin filling. Sprinkle with praliné noisette, if using. Chill until ready to serve.
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#AnnaOlson #OhYum #BakingWisdom
This Baking Wisdom video is sponsored by LG Canada. #ad
---------------
• Recipe Information •
Makes one 9-inch (23 cm) pie or fluted tart
Serves 8
Prep Time: 15 minutes, plus chilling
Cook Time: 40 minutes
The pie will keep, loosely wrapped in plastic, in the fridge for up to 3 days.
• Ingredients •
½ recipe Classic Pie Dough, rolled to 9 inches (23 cm), then blind-baked and cooled
(see recipe video for Leek & Cheese Quiche: https://youtu.be/mQQJf2pYU48)
Roasted White Chocolate Ganache (makes just over 1 cup):
8 oz (240 g) white baking/couverture chocolate, chopped
½ cup (125 mL) whipping cream
Pumpkin filling:
1½ cups (375 mL) pure pumpkin purée
½ cup (125 mL) whipping cream
½ cup (125 mL) Roasted White Chocolate Ganache, at room temperature
¼ cup (50 g) packed light brown sugar
¾ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp ground cloves
1 large egg
3 egg yolks
Roasted white chocolate cream:
½ cup (125 mL) Roasted White Chocolate Ganache
¾ cup (175 mL) whipping cream
---------------
• Directions •
1. Preheat the oven to 250°F (120°C).
2. Melt and roast the chocolate. Place the chopped chocolate into a 9-inch (23 cm) glass pie plate or ceramic dish of similar size. Roast the chocolate, uncovered, for 1 hour, stirring every 15 minutes. The chocolate will become a light caramel colour.
NOTE: While roasting, chocolate naturally goes through an amazing transformation. It may almost appear to seize. Keep stirring for about a minute every 15 minutes, and by the time the hour is up and the cream is added, it will reach a smooth, silky consistency.
Here are the visual cues at each 15-minute mark:
- After 15 minutes: Chocolate is fluid once stirred. Press out any lumps with a spatula.
- After 30 minutes: Chocolate is beige on the surface, is darker underneath once stirred and has lost its shine. Stir the chocolate very well. It will be tight at first but will smooth out to become spreadable (but not fluid).
- After 45 minutes: Chocolate is similar to how it was at 30 minutes, but darker and tighter and grainier. Stir for a full minute to make it smooth.
- After 1 hour: Chocolate is very tight and grainy. Keep stirring. The chocolate will become smooth and spreadable, and the shine will return (it will look like melted peanut butter).
3. Make the ganache. Heat the cream in a small saucepan over medium heat to just below a simmer. Remove the pan from the heat and scrape in the roasted white chocolate, whisking gently until smooth and well combined. The ganache will have the same colour and texture as a caramel sauce. Cool the ganache to room temperature and then chill until ready to use.
4. For the pie, preheat the oven to 350°F (180°C). Place the blind-baked pie shell on a baking tray (still in its pan).
5. Prepare the filling. Whisk the pumpkin purée with the whipping cream, roasted white chocolate ganache, brown sugar, cinnamon, cardamom, ginger and cloves. Whisk in the whole egg and egg yolks.
6. Bake the pie. Pour the filling into the pie shell and bake for about 40 minutes, until the filling is set when the pie plate is shaken. Cool to room temperature and chill for at least 2 hours before topping.
7. Make the roasted white chocolate cream. If the roasted white chocolate ganache is not at room temperature (smooth and almost fluid), warm it over low heat on the stove, while stirring, or microwave for 10 to 15 seconds and then stir. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream and white chocolate ganache until the chocolate cream holds a peak when the beaters are lifted.
8. Decorate. Spoon the chocolate cream into a piping bag fitted with a large star tip and pipe a “rope” design around the outside edge of the pumpkin filling. Sprinkle with praliné noisette, if using. Chill until ready to serve.
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#AnnaOlson #OhYum #BakingWisdom
