Ingredients #

Process #

1. Spread pumpkin over parchment-lined half size baking sheet.
2. Roast 1 hr at 325 °F until pumpkin reduced by 40%.
3. Add chocolate chips to a mixing bowl.
4. Combine cream, glucose, butter in pot.
5. Bring to the boil.
6. Pour over white chocolate.
7. Let sit for 1 min.
8. Add roasted pumpkin, spices, salt to mixture.
9. Stir, immersion blend until totally smooth.
10. Pour into shells warm.

Notes #

• 29 oz can = 822.136 g
• 822 g -> 500 g ≈40% reduction