The Conche

Milk Chocolate Pumpkin Pie

This holiday season enjoy a delectable and unique pie

created by Santosh Tiptur of The Conche



Find the recipe here or see details below.


  • Eggs                             200g
  • Egg Yolks                        40g
  • Pumpkin Puree               450g
  • Heavy Cream                 200g
  • Milk                               125g
  • Sugar                             120g
  • Maple Syrup                    90g
  • Dark Brown Sugar            150g
  • Salt                                 1tsp
  • Vanilla extract             1 1/2 tsp
  • Cinnamon Powder          ½ tsp
  • Cloves Powder                ¼ tsp
  • Ginger Powder                ¼ tsp
  • Nutmeg Powder              ¼ tsp



Warm the Heavy Cream and Milk and keep on the side.

Whisk in the eggs and egg yolk and combine all the ingredients together and set-aside.


Pie Crust

  • AP Flour                         380g
  • Salt                                 1 tsp
  • Butter                              280g
  • Water (ICE COLD)             115g



Cut the butter in small cubes and in a medium size mixer with the paddle attachment, add flour, salt, and butter, mix until crumbly texture and add the ice water slowly and by not over mixing, until the dough comes together.

Refrigerate over night and roll the dough into the pie molds, blind bake at 350 degrees F for 20-25 minutes.

Then pour the pumpkin pie mixture and bake in a preset oven 325 degrees F and bake for 45-50 min.


Milk Ganache

  • Heavy Cream                   250g
  • Glucose                           25g
  • Milk Chocolate                360g



Heat the Cream and Glucose to a boil, pour the hot cream over the chocolate and whisk vigorously until well combined.