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

  • 2 cups whipping cream
  • 4 oz (about 1/2 cup) white couverture chocolate, chopped
Cinnamon Cookie Base
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup regular flour or gluten-free flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 4 oz. (about 1/2 cup) couverture white chocolate, finely chopped (or use white chocolate drops).
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 CutCooking.com

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