Classic pumpkin pie with pecan & maple cream550g piece pumpkinpeeled and cut into chunks
500g pack shortcrust pastry
2 eggs
142ml pot double cream
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger
For the pecan and maple cream
- 142ml tub double cream
- 5 tbsp maple syrup
- 25g pecanfinely chopped
Method
- step 1 Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
- step 2: On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it’s wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there’s an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for 10 minutes until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
- Step 3: Meanwhile, place pumpkin, sugar, eggs, cream, and spices in a food processor and blend until smooth. Pour into the baked pastry case and bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from the tin and leave to cool.
- step 4: Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.
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