Open Pumpkin and Hazelnut Pie

Individual puff pastry pies filled with spiced pumpkin purée and finished with a rich chocolate sauce and hazelnuts.

Vegetarian Dessert Hazelnuts Chocolate Autumn Pumpkin

Estimated Nutrition

Calories

1042.3

kcal / serving

2084.5 kcal total

Carbs

92.9g

per serving

185.7 g total

Fat

69.3g

per serving

138.6 g total

Protein

17.1g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Puff Pastry

7.5cm disks

100

Dark Chocolate

melted

Dairy

piece

Egg

yolk only, free-range

Condensed Milk

for pumpkin mixture

100

Condensed Milk

for chocolate sauce

Double Cream

NutsSeeds

0.5

tsp

Mixed Spice

ground

Hazelnut

chopped, to sprinkle

Vegetables

250

Pumpkin Purée

0.5

tsp

Ginger

ground

Method

Preheat the oven to 200°C.

Blend the pumpkin purée, egg yolk, spiced milk, and spices in a food processor until mixed.

Place the pastry disks onto a baking sheet.

Spread the pumpkin mixture onto the pastry disks and bake for 10 minutes.

Heat the condensed milk in a saucepan over medium heat until thickened.

Stir in the cream and melted chocolate until the sauce is smooth.

Drizzle the sauce over the pies and sprinkle with chopped hazelnuts to serve.