Chocolate pumpkin pie

Mix butter, sugar, almond meal and cocoa powder; add the eggs, the roasted pumpkin and the flour. Refrigerate the pastry to firm up.

Roll out into a 3 mm thick disc and prick gently.

Drop the pastry over the prepared mold, press it into the corners and edges, trim the excess, and freeze the tart shell until ready to bake.

Blind bake the tart shell for 15 minutes and set aside.

Spread melted dark chocolate over the shell and top with pecans.

Puree the roasted pumpkin with the condensed milk, a little brown sugar, melted butter, eggs, spices, a splash of cognac and soy sauce.

Pour the filling into the crust and bake 40 minutes at 330F / 160C.