SIN IN A TIN WITH PUMPKIN DECADENCE
Natural pumpkin filling in almond crust complimented with deep chocolate. Fresh and natural. Not too sweet. Up to 4 Sin-Pumpkin Decadences can be cut from one batch. Serve at refrigerated temperature. (Adapted from JoyofBaking.com Pumpkin Bars).
Preparation Time: 1 hour
- 4 Sin In A Tins, frozen
- 1/2 cup unsalted butter, room temp
- 1/2 cup palm sugar
- 3/4 cup almond meal
- 1/2 cup garbanzo bean flour
- 1/4 teaspoon salt
- 1/2-1 teaspoon almond extract, according to preference
- 2 large eggs
- 1 15-ounce can pumpkin (2 cups)(not pumpkin pie mix)
- 1/2 cup dark brown sugar
- 1½ cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup confectioners sugar
- 1/4 cup quality cocoa powder
- 2 1/2 tablespoons unsalted butter, softened
- 1-2 tablespoons heavy cream
- 1/4 Sin In A Tin, room temperature
- Shortbread Crust: Line a 9”x13” baking pan with aluminum foil. Butter and flour the foil. This will enable you to remove the pumpkin easily from the pan. Beat butter with sugar until light and fluffy. Add almond extract. Combine dry ingredients in a separate bowl. Beat into butter mixture until a soft dough forms. Powder your fingers with spelt flour and press the dough into the prepared pan. Bake at 325 degrees for 15 minutes or until it begins to brown around the edges. Put on a rack to cool.
- Pumpkin Filling: Whisk eggs with sugar in a large bowl. Mix in pumpkin, vanilla, spices and salt. Gradually stir in the cream and mix well. Pour the filling into the shortbread crust. It doesn’t have to be cooled. Bake at 325 degrees for 30-40 minutes, or until just set in the middle. Don’t overbake. It will set up when it cools. Cool on rack, then refrigerate.
- Chocolate Frosting Decoration: Mix sugar and cocoa together. Gradually beat in butter. Add cream for good consistency.
- Assemble: Place frozen Sin In A Tins on a serving platter. Run a knife around the edge of the cooled pumpkin layer. Carefully lift out the foil, keeping the pumpkin in one big layer. The reason to take it out of the pan is so that you can get a spatula under the layers. Using the lid from the Sin In A Tin or other cutter, cut four 4” round layers of pumpkin. Place on top of the Sin In A Tins. Decorate with frosting, using a pastry bag with a ¼” rosette tip or decorating device of your choice. Refrigerate to bring Sin In A Tin to refrigerated temperature. Cut with a knife dipped in hot water and wiped dry. Serve at refrigerated temperature.