and Chocolate Drizzle
Homemade Pumpkin Puree:
white chocolate and milk chocolate for drizzle
2 Tbl whole mil
4 Tbl unsalted butter cut into small pieces
1/2 tsp salt
If you are planing on making your own homemade pumpkin puree for this recipe then continue reading. If you plan on using store bought then skip ahead. Preheat your oven to 400 degree. Wash your pumpkin and cut in half. Discard seeds and pith. Cut your pumpkin halves into smaller pieces , trying your best to make them equal sizes as to ensure an even baking process. Lightly coat your pumpkin shells with a bit of olive oil and place upside down in a large roasting pan. Add a little water to the pan to ensure that the edges do not start to caramelize. Bake for 20-25 minutes or until your pumpkin pieces are tender. Let cool for at least 10 minutes and then scoop out flesh and place into a food processor. Blend until pumpkin flesh becomes pureed. The puree might be a bit watery but you can strain your puree or use a cheese cloth to discard excess water. Your puree is now ready to use! You can always place extra puree in the freezer to use at a later time.
While cake is cooling begin to make your caramel sauce by combining all ingredients in a small pan and bringing to a boil. Be sure to stir constantly for about 3 minutes. Turn off heat and immediately drizzle over bundt cake allowing for the caramel to ooze into each hole and thoroughly drape the cake. Allow the caramel sauce to set before drizzling with chocolate.