Pumpkin Pie With Pecan & Maple Cream
"Easy and delicious. The cream is also good with apple pie or sticky toffee pudding."
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 lb pumpkin, peeled and cut into chunks
- 1 lb shortcrust pastry
- 6 ounces light brown sugar
- 2 eggs
- 2⁄3 cup heavy cream
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1 pinch nutmeg
-
FOR THE PECAN AND MAPLE CREAM
- 2⁄3 cup heavy cream
- 5 tablespoons maple syrup
- 1 ounce pecans, finely chopped
directions
- Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
- On a lightly floured surface, roll out pastry so it's wide enough to line a 10in tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 minutes
- Heat oven to 400°F Line the case with foil and baking beans, then bake for 15-20 minutes Remove foil and beans, then cook for a further 10 mins until the pastry is golden.
- Turn oven down to 325°F
- Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
- Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
