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Pumpkin Millionnaire's Shortbread

Prep Time30 mins
Cook Time20 mins
Fridge time2 hrs
Course: Dessert, Snack
Cuisine: American
Keyword: comfort food
Servings: 4 people
Author: Aude @The_Greenquest

Ingredients

For the Shortbread

  • 145 g white rice flour (1 cup)
  • 16 g cornstarch (2 tbsp)
  • 50 g cane sugar (¼ cup)
  • 2 g salt flower (¼ tsp)
  • 100 g white almond butter
  • 25 g iced water (2 tbsp)

For the Filling

  • 90 g cane sugar (½ cup)
  • 1 tbsp maple syrup
  • 1 tsp water
  • 20 cl soy liquid cream
  • 150 g pumpkin puree
  • 1 g agar powder
  • 1 pinch salt flower

Chocolate topping

  • 200 g dark vegan chocolat (70%)

Instructions

Shortbread

  • Preheat your oven to 180°C/350°F. Line a rectangle mold (25x14cm) with parchment.
  • In a bowl, add flour, starch, sugar and salt. And the almond butter and combine them together. Then add the cold water and continue to combine again until crumbly texture.
  • Transfer into your mold and press to make an even & smooth layer.
  • Bake for 10 minutes or until golden.
  • Remove from the oven and wait for the filling to be ready.

Filling

  • In a saucepan, add the sugar, maple syrup and water. Bring the heat on medium/high.
  • Let the caramel form by itself. Stir when it starts to brown.
  • Then, remove from the heat a few seconds and pour the liquid cream in (watch out for splashing).
  • Place back on the heat and stir. When everything is smooth, add the pumpkin puree and agar powder. Let on the heat for 3-5 minutes, stirring constantly.
  • When done, pour the pumpkin filling onto the shortbread (in the mold). Make an even layer. Sprinkle some salt flower on top.
  • Let cool down completely before making the chocolate topping.

Chocolate topping

  • In a double boiler, melt the dark chocolate.
  • Then pour it onto the cold pumpkin filling. Move the whole thing to let the chocolate cover everything.
  • Reserve in the fridge.
  • When the chocolate is hard, you can remove the rectangle mold and cut the Millionaire in squares.