Pumpkin-Chocolate Tart with Cinnamon whipped Cream

Name: Pumpkin-Chocolate Tart with Cinnamon whipped Cream
Yield: Serves 8
Cuisine: American
Ingredients: 2 eggs; 1½ tsp pure vanilla extract; ½ tsp table salt; ½ tsp ground cinnamon; ½ tsp ground ginger; 10 oz [280 g] pumpkin purée; 5 Tbsp [75 g] packed light brown sugar; ½ cup [60 g] confectioners’ sugar, sifted; 3 cups [720 ml] heavy cream, chilled; 2 oz [55 g] dark chocolate, melted; Rounded ¼ tsp ground nutmeg; 1 tsp pure vanilla extract; 1 cup [240 ml] heavy cream; 3 Tbsp granulated sugar; 1 Tbsp granulated sugar; 6 oz [170 g] crisp chocolate wafer cookies; 5 Tbsp [75 g] unsalted butter, melted

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

Pumpkin pie is a classic, so it should come as no surprise that almost every vintage booklet includes a recipe for one. But, not with the addition of a chocolate cookie crust and a chocolate drizzle like this one! I tweaked the recipe from The Rumford Modern Methods of Cooking (1921), and added an extra egg and heavy cream instead of milk for a more luscious custard. The chocolate cookie crust is sublime with the pumpkin, both in color and taste, but

Ingredients

Americas
United States
Brooklyn
Vegetarian
Pie

Ingredients

Method

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