Caramelized white chocolate infused pumpkin pie with ginger, cardamom, mace, and black pepper. It has a pecan crust and blonde chocolate whipped cream. This is nutty, sultry, and an upgraded pumpkin pie you have to try!
Preheat oven to 425 degrees F.
Use a food processor to grind up pecans.
Then add the flour, sugar, and salt. Pulse until well combined
Dice up the cold butter and add it. Then blend until the mixture resembles sand. With processor still going, drizzle in the ice cold water.
Once it begins to form a dough ball, take it out of food processor and gentle form a ball with hands. Put it onto a piece of plastic wrap and flatten into a disc. Wrap and chill for 1 hour.
Lightly flour a surface and a rolling pin. Once the crust is chilled roll it out into a 12 inch circle. Set it into the pie pan. Fold overhang under and crimp the edges as desired. Then chill for 15 minutes.
Line with parchment that has overhang. Fill with pie weights and bake 12-15 minutes on lowest rack of oven. Then remove the pie weights and parchment. Bake 12 minutes-14 additional minutes. Remove from oven and set aside while you make pie filling.
Reduce the heat to 350 degrees F.
Set up a double boiler OR a saucepan over a second saucepan. In the lower saucepan, add 2 inches of water. Bring it to barely a simmer. Set second saucepan over that. Then add the blonde chocolate and the 1/4 cup heavy cream to top saucepan. Stir until mixture is melted and smooth and then remove from the heat.
In a large bowl, whisk together the pumpkin puree, eggs, sugar, spices, eggs, and vanilla until smooth. Then add 1 cup heavy cream and whisk in.
Drizzle in the blonde chocolate and cream mixture and mix until combined.
Pour the pie filling into prepared crust.
Bake for 40-45 minutes. The center will slightly jiggle.
Set up the double boiler again. Then add 1/4 cup cream with remaining 4 ounces of caramelized white chocolate. Mix until smooth and melted.
Then gently drizzle in the remaining heavy cream into the mixture and whisk until smooth.
Then pour that mixture into a large bowl and chill until the pie is cool.
Then when it is chilled, add vanilla and use a hand mixer set on medium speed to whip the cream mixture to stiff peaks.
Use as a topping for the caramelized white chocolate pumpkin pie.