White Chocolate Pumpkin Dessert

With a cinnamon cookie base, Cococo white chocolate, whipping cream and traditional pumpkin spice flavour, this dessert might replace your family’s Pumpkin Pie! 


Whipped White Chocolate Topping

Cinnamon Cookie Base
Pumpkin Custard Filling
  • 1/2 cup pumpkin
  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • 4 egg yolks
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  1. Preheat oven to 375°F
  2. Prepare Whipped White Chocolate Topping:
    • In small sauce pan on low heat, warm whipping cream to lukewarm.
    Be careful not to over heat.
    • Add 4 oz. chopped Cococo White Chocolate to saucepan. Using a whisk, stir continuously. Fully melt 4oz. white chocolate and incorporate the whipping cream.
    • Remove from heat and place in fridge to cool.
  3. Prepare Cookie Base:
    • Using electric mixer, whip butter. Add sugar and continue to mix. Add egg and vanilla and stir.
    • Combine the flour, baking powder, salt and cinnamon. Mix well to form dough.
    • Transfer to a lightly greased 8” X 8” pan and press evenly to create cookie base.
    • Chop additional 4 oz. white chocolate and sprinkle over cookie base. Take care to cover evenly and all areas.
  4. Prepare Pumpkin Custard Filling:
    • Using electric mixer, combine all ingredients.
    • Mix on medium high for 1 minute. Pour pumpkin custard over white chocolate / cookie base.
    • Bake in oven for 35 minutes.
    • Remove from oven and let cool.
  5. Finishing:
    • Remove white chocolate whipping cream from fridge and pour into mixing bowl.
    • Using electric mixer on medium to medium/high speed, whip white chocolate topping. Whip for at least 35 minutes. We promise, let it go. It’ll look chunky and a bit like the cream has curdled…but suddenly it will combine and you’ll have a lovely whipped topping! Tip: cover bowl with a tea towel if you find the cream splashing a bit during whipping.
    • Spread whipped white chocolate topping over cooled pumpkin custard/cookie base.
  6. Serving and storage: store covered in fridge for up to 3 days

Thanks to www.CutCooking.com

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