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! 

Ingredients

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

Directions

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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