Recipe: Pumpkin Pie Revisited

A reinterpretation of a classic, featuring refined textures, balanced spices, and a modern presentation. This recipe delivers seasonal comfort in a format that meets the standards of high-end patisserie - while still preserving the warmth and nostalgia of the original. The use of Callebaut Gold chocolate couverture in the pumpkin ganache adds caramelized depth and intense flavor, turning this autumn dessert into a truly luxurious experience.

Recipe Highlights:

Caramel Chocolate Callets GOLD
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Milk Chocolate Callets 33.6% Recipe 823
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1. Cinnamon Crumble

Crispy cinnamon crumble - ideal as a base for tarts or as a crunchy element in desserts.

Ingredients


Ingredient - Quantity

Butter - 280g

Demerara sugar - 350g

Wheat flour (Type 405) - 350g

Ground cinnamon - 8g

Salt - 8g

Preparation


Step - Method

1. Briefly combine the sugar, flour, cinnamon, and salt in a food processor (pulse).

2. Add the butter and process until a crumbly texture forms.

3. Fill 16 cm round silicone molds with 100 g of crumble each and bake at 160 °C for about 20 minutes, until golden brown.

4. Remove from the oven and allow to cool completely.

2. Pumpkin Filling

Smooth, creamy pumpkin filling with a well-balanced spice note.

Ingredients


Ingredient - Quantity

Eggs -195g

Brown sugar - 195g

Whole milk - 78g

Cream 35% - 92g

Pumpkin purée (finely strained) - 429g

Ground cinnamon - 5g

Ground ginger - 3g

Ground nutmeg - 3g

Preparation


Step - Method

1. Combine all ingredients and mix until smooth and homogeneous.

2. Pour onto the pre-baked crumble in the silicone molds.

3. Bake at 150 °C for about 25 minutes, until the mixture is set.

4. Remove from the oven and allow to cool completely.

3. Almond Sponge Cake

Light, moist, and stable - ideal as an insert.

Ingredients


Ingredient - Quantity

Almond flour - 160g

Powdered sugar - 140g

Eggs - 120g

Egg yolks - 200g

Olive oil - 50g

Warm, melted butter - 50g

Egg whites - 300g

Sugar - 240g

Wheat flour (Type 405) - 200g

Cream 35% - 220g

Preparation


Step - Method

1. Whip the almond flour, powdered sugar, eggs, and egg yolks until light.

2. Incorporate the melted butter and olive oil.

3. Whip the egg whites with the sugar into a dense, stable meringue.

4. Combine both mixtures, then gently fold in the flour like a fine “rain.”

5. Finally, carefully fold in the cream.

6. Bake at 180 °C for about 12 minutes, until golden brown and set.

7. Allow to cool completely, cut out 14 cm rounds, and place each one on top of the baked pumpkin filling in the silicone molds.

4. Pumpkin Whipped Ganache

Light, aromatic ganache with Callebaut Gold - ideal for piping.

Ingredients


Ingredient - Quantity

Callebaut Gold - 87g

Pumpkin purée (finely strained) - 246g

Honey - 27g

Cream #1 - 235g

Cream #2 - 366g

Gelatin mass 5:1 - 38g

Preparation


Step - Method

1. Bring the first quantity of cream to a boil. Pour over the chocolate and gelatin mass, then blend until smooth.

2. Add the remaining ingredients and blend until homogeneous.

3. Refrigerate for at least 12 hours.

4. Whip until the desired volume is achieved, then pipe into the silicone molds and fill to the rim.

5. Freeze for unmolding.

5. Caramel Glaze

Glossy glaze with caramel notes, ideal for coating frozen pumpkin mini cakes.

Ingredients


Ingredient - Quantity

Water - 200g

Glucose syrup - 200g

Callebaut Gold - 170g

Callebaut Milk Chocolate Recipe No. 823 (33.6%) - 35 g

Salt - 1g

Baking soda - 1g

Vanilla bean, seeds - 1pc

Caramelized sugar - 165g

Caramelized sugar - 165g

Gelatin mass 5:1 - 95g

Preparation


Step - Method

1. Bring the water, caramelized sugar, and glucose syrup to a boil.

2. Pour the boiling liquid over the remaining ingredients.

3. Blend with an immersion blender until smooth and homogeneous.

4. Chill overnight.

5. Reheat to 35 °C, blend again, and glaze the frozen pumpkin mini cakes.

6. Cinnamon Chantilly

Delicate cinnamon notes for an elegant finish.

Ingredients


Ingredient - Quantity

Sugar - 30g

Ground cinnamon - 0.5g

Crème fraîche - 75g

Cream #1 - 112g

Gelatin mass 5:1 - 22g

Cream #2 - 149g

Semi‑whipped cream - 112g

Preparation


Step - Method

1. Bring the first quantity of cream to a boil with the sugar, cinnamon, and gelatin mass.

2. Remove from the heat and stir in the second quantity of cream and the crème fraîche.

3. Allow to cool to about 20 °C, then gently fold in the semi‑whipped cream.

4. Portion into silicone molds and freeze. Coat while frozen with neutral glaze.

7. Neutral Spray Glaze

For a fine, protective sheen - ideal for spraying onto frozen items.

Ingredients


Ingredient - Quantity

Water - 160g

Invert sugar - 4g

Glucose syrup - 24g

Sugar - 64g

Dextrose - 46g

Pectin NH - 3g

Citric acid solution - 1g

Preparation


Step - Method

1. Heat the water, invert sugar, and glucose syrup in a saucepan to 40 °C.

2. Mix the sugar, dextrose, and pectin, then sprinkle in while stirring vigorously.

3. Bring to a rolling boil for 2 minutes, then add the citric acid solution and continue boiling for 1 more minute.

4. Remove from the heat and allow to cool slightly.

5. Use for spraying at approx. 60 °C (fluid but not too hot). Spray onto frozen items.