RECIPE: Pumpkin Pie with a Difference

by Chef Bainbridge at Bendicts

  • 450g White Chocolate
  • 75g Salted Butter
  • 100g Glucose (Warm)
  • 200g Double Cream
  • 500g Pumpkin Puree (Made from the trimmings of your carved pumpkin, boiled in salted water until soft then placed into the blender and turned on full until smooth)
  • 8 Gelatine leaves (Soaked in water until soft and then squeeze the excess water out)
  • 10g Sea Salt
  • 1 Tsp Ground Cinnamon


Blind Baked Sweet Tart (small individual ones or a large tart in is completely up to you guys)

  1. Start by melting your white chocolate and butter in the microwave. In a microwave-safe dish slowly melt them together by doing 20secs bursts, stirring between each burst. You should have a just-warm-to-touch smooth white chocolate and butter mix.

  2. Place 2 tbsp. of the cream into a pan and gently bring to a simmer. Once simmering add the soaked gelatine leaves and whisk well. Add this back to the rest of the cream before adding it to the white chocolate.

  3. Now Place your white chocolate mix into a blender and start blending. Add the glucose and blend on a high speed. After a minute or so, slowly add the cream in a stream. Continue to blend until it becomes smooth, silky and shiny. Add your pumpkin puree, salt and cinnamon. Now place in the fridge for at least 10-20mins until it starts to set. Mix well.

  4. After allowing your pumpkin mix to rest, carefully pour into your tart and place back in the fridge to set for 5-6 hours or even overnight.

I like to finish this tart with fresh apples, thyme leaves and a few drops of pumpkin oil. Perfect for afternoon tea, dinner or just sitting on the sofa watching TV.

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