Chocolate-swirled Pumpkin Pie Slice
Makes 16 slices
Total: 1hr 25mins
10 g / ¼ oz butter,
250 g / 9 oz digestive biscuits
200 g / 7 oz plain chocolate
50 g / 1¾ oz unsalted butter, melted
400 g / 14 oz cream cheese
400 g / 14 oz caster sugar
400 g / 14 oz canned solid pumpkin purée
3 large eggs
1 tsp vanilla extract
40 g / 1½ oz plain flour
1 tsp ground cinnamon
½ tsp salt
1: Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 24-cm/10-inch square baking tin and line with baking paper. Place the biscuits in a food processor bowl and pulse until you have coarse crumbs.
2: Put 75 g/2¾ oz of the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Add the butter and the melted chocolate to the biscuit crumbs and pulse to combine. Transfer to the prepared tin and press in firmly with the back of a spoon. Bake in the preheated oven for 12–15 minutes, then remove from the oven and leave to cool (do not switch off the oven).
3: Place the cream cheese in a bowl and lightly whisk until smooth. Add the sugar, pumpkin purée, eggs, vanilla extract, flour, cinnamon and salt. Lightly whisk until the mixture is smooth and combined.
4: Put the remaining chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Remove from the heat and add about 200 g/7 oz of the pumpkin mixture, stirring well to combine.
5: Pour the remaining pumpkin mixture into the prepared tin. Place large spoonfuls of the chocolate pumpkin mixture on the pumpkin mixture, then drag a knife through to create swirls.
6: Transfer to the oven and bake for 40–45 minutes. The pie should still have a slight wobble in the centre. Leave to cool to room temperature, then wrap in clingfilm and chill in the refrigerator for 2 hours or overnight until firm. Cut into 16 slices and serve.