The Vintage Baker (Chronicle Books, 2018) by Jessie Sheehan is a guide to connecting vintage recipes to modern ones. By beginning with a vintage recipe readers can learn the basics of creating staple desserts and then get comfortable before adding their own special twist. Popular and unpopular recipes are included in this book showing the potential to create new and different interpretations of vintage recipes due to the modern techniques and advances of baking techniques and knowledge of ingredients.
Pumpkin pie is a classic, so it should come as no surprise that almost every vintage booklet includes a recipe for one. But, not with the addition of a chocolate cookie crust and a chocolate drizzle like this one! I tweaked the recipe from The Rumford Modern Methods of Cooking (1921), and added an extra egg and heavy cream instead of milk for a more luscious custard. The chocolate cookie crust is sublime with the pumpkin, both in color and taste, but if you're a purist, by all means use a traditional pastry dough.
Chocolate Cookie Crumb Crust
- 6 oz [170 g] crisp chocolate wafer cookies
- 1 Tbsp granulated sugar
- 5 Tbsp [75 g] unsalted butter, melted
- 1 cup [240 ml] heavy cream
- 2 eggs
- 1-1/2 tsp pure vanilla extract
- 5 Tbsp [75 g] packed light brown sugar
- 3 Tbsp granulated sugar
- 10 oz [280 g] pumpkin purée
- 1/2 tsp table salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- Rounded 1/4 tsp ground nutmeg
- 2 oz [55 g] dark chocolate, melted
Cinnamon Whipped Cream
- 3 cups [720 ml] heavy cream, chilled
- 1/2 cup [60 g] confectioners’ sugar, sifted
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- Preheat the oven to 350 degrees Fahrenheit [180 degrees Celsius].
For the crust
- Place the wafers and granulated sugar in the bowl of a food processor fitted with the
- metal blade and process until finely ground.
- Add the melted butter and process until combined.
- Transfer the crumbs to a 9-in [23-cm] tart pan with a removable bottom and, using your fingers, press the crumbs evenly on the bottom of the pan and up the sides.
- Place the pan in the freezer for at least 30 minutes or up to 3 days, tightly covered in plastic wrap.
- Bake the crust for 8 to 10 minutes, rotating at the halfway point, until dry to the touch and slightly puffy.
For the filling
- In a large bowl, add the cream, eggs, and vanilla and whisk to combine.
- In a medium saucepan, combine the brown and granulated sugars, pumpkin purée, salt, cinnamon, ginger, and nutmeg and cook over medium heat, stirring constantly with a wooden spoon, until the mixture bubbles and sputters.
- Continue to cook and stir the mixture for another 5 minutes.
- Whisk the pumpkin mixture into the egg mixture, a little at a time so it does not curdle the eggs. If
- lumpy, strain the mixture through a wire mesh sieve, and transfer to the prepared tart pan. Do not fill the tart past the edge of the crust.
- Bake for 20 to 25 minutes. Begin checking the tart at 15 minutes; it is ready when the center just jiggles the tiniest bit.
- Let cool completely on a wire rack on the counter before placing it in the refrigerator for at least 4 hours or up to overnight, tightly wrapped in plastic wrap.
For the chocolate drizzle
- Place the melted chocolate in a zippered plastic bag, cut a very tiny hole in the corner of the bag, and drizzle the chocolate over the tart. Let harden before serving.
For the whipped cream
- Place the cream in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium-high speed until the cream begins to thicken, 2 to 3 minutes.
- Add the confectioners' sugar, vanilla, and cinnamon and continue whisking until medium peaks form.
- Serve slices of tart topped with a dollop of whipped cream.
- The tart will keep, tightly covered in plastic wrap, in the refrigerator for up to 3 days.
More from The Vintage Baker:
- Strawberry-Basil Turnovers Recipe
- Honey-Roasted Peanut Brittle Recipe
- Sundae Surprise Ice Cream Cake Recipe