White Chocolate Pumpkin Cream Pie


For the pumpkin pudding layer:

1/2 cup dark brown sugar
4 tablespoons cornstarch
2 cups whole milk
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
pinch of vanilla powder (or 1 tablespoon vanilla extract)
1 tablespoon butter

For the pie crust:

2 cups all-purpose flour
2 teaspoons granulated sugar (I always use Imperial Sugar)
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, cold, cut into chunks
1 egg, divided
3-4 tablespoons ice water

For the white chocolate cheesecake layer:

6 oz. white chocolate chips (I used Lindt CLASSIC RECIPE)
2 tablespoons heavy cream
8 oz. cream cheese, softened

For the whipped cream topping:

1 cup heavy cream, cold
1/4 cup powdered sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)

Read more at culinarycoutureblog.com



Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.