At a glance
You're looking at a stunning autumn dessert that combines creamy pumpkin and rich dark chocolate in a chocolate pastry shell. The main time commitment is roasting the pumpkin (35 minutes) and chilling the dough (1 hour), so you'll want to plan ahead—but the hands-on work is straightforward, and the marbled topping is easier than it looks.
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Pumpkin purée
Cut the pumpkin into quarters and scoop out the seeds, then roast in the oven at 180°C for about 35 minutes. Once out of the oven, the pumpkin should be beautifully soft. Let it cool, then scoop out the flesh with a spoon. Discard the skin – you only need the flesh.
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Pastry ingredients
Meanwhile, mix the flour, cocoa and salt together on a pastry board. Make a well in the middle, crack in the egg yolk, then add the oil, butter and sugar. Start kneading.
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Add water and knead
Once the dough starts to look crumbly, gradually add the ice-cold water while continuing to knead. The dough will become more pliable and much less sticky. Wrap it in plastic wrap and chill in the fridge for at least 1 hour.
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