Classic pumpkin pie with pecan & maple cream

Classic pumpkin pie with pecan & maple cream

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(40 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

More effort

Serves 8
A great way to use up any pumpkin from your lantern carving

Nutrition and extra info

  • Can be frozen if pastry not previously frozen
  • Vegetarian

Nutrition: per serving

  • kcal624
  • fat41g
  • saturates18g
  • carbs61g
  • sugars30g
  • fibre0g
  • protein7g
  • salt0.73g
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Ingredients

  • 550g piece pumpkin, peeled and cut into chunks
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 500g pack shortcrust pastry
  • 175g light muscovado sugar
  • 2 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 142ml pot double cream
  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp allspice
  • 1 tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • small grating of nutmeg

For the pecan and maple cream

  • 142ml tub double cream
  • 5 tbsp maple syrup
  • 25g pecan, finely chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

Method

  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.

  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 a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.

  3. 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.

  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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Comments (56)

pbarbieri's picture
5

Delicious! Made this several times and it's always amazing. I use the "Basic shortcrust pastry" recipe from BBC Good Food and changed the maple syrup amount to 2 tablespoons as that is already quite sweet - taste the cream as you add the maple syrup if you are not sure. The first few times I made it I used pumpkin but it works the same with butternut squash which can be bought chopped and frozen in some supermarkets for convenience.

verysparkyifhungry's picture

I've never even tried pumpkin pie before, but this sweet spicy pie is delicious and went down very well with my foodie friends. I cheated though and used shop bought pastry cases and added some desiccated coconut. Even my 2 year old loved it, and he can be hard to please. My friends all want the recipe and I will be making this again.

quincepip's picture
4

Excellent. I used shop-bought pastry so this was ready in minutes.

kendaljade's picture

did you buy sweet or savoury pastry?

frankthetank's picture
5

Made this pie this evening. It's not been even an hour and I'm on slice number two.
I've always been put off of anything to do with Pumpkin as I cannot stomach the smell of it raw, but this has really surprised me and is way up top of my favourites list now!
Followed recipe to the 'T' except with the maple syrup. I used one tablespoon in the cream as it was all I had left and definitely think 4 would have made it way too sweet. I also squeezed the excess juice from the pumpkin in the colander as i would a swede which i think would make a huge difference as it's very juicy!

gidget's picture

Made this and it was the best recipe I have ever tried. Didn't have the pastry so used a digestive biscuit base ( crushed half a pack with melted butter and pressed into the flan tin) also as muscovado sugar is expensive at the moment used half a jar of cheap honey instead. Did take longer to cook though possibly 1.5 hrs. The maple syrup/pecan cream was delis. Will make again.

sarahsbbcgf's picture
5

Made a different pie recipe but the maple and pecan pie is amazing!

seffcat's picture
4

So sweet but very very tasty :)

sam_86's picture
5

After my husband grew a couple of pumpkin plants I had loads to use and no clue what to do with them. This recipe definately solved that! Its absolutley delicious and easy to make.
Cant wait until we have more pumpkins this year as all my family is now desperate to eat it again!

katcurnock's picture

any low fat alternatives to double cream?

kila_jay's picture
5

I made this about 6 times during october and november as people kept requesting it, a big hit all around, the nicest pupkin pie i've had!

heaveninheels's picture
5

So nice and easy to make, will definately make it again.

noosner's picture
3

Thanks for this: it went down relatively well in our household, though I don't think I'd make it again. The taste is lovely but the texture was too smooth for me and the colour is a bit unappealing!

epearce's picture

I love this recipe! I made it from the magazine when I was at uni and have made it every year since - a firm favourite with my friends and family!

dancingbunny's picture
5

Really great, nice and subtly spiced (though I used a tiny bit less of each spice than the recipe says, as I don't like my spices to be too strong). The cream with the pecans really lifts this dessert to another level and well worth making. Will definitely make again next Halloween!

tydrawirafon's picture
4

This is actually meant for the Pumpkin Pie recipe in Nov 2011 Mag- it is probably very similar. I had never tried pumpkin pie before either but really enjoyed it. It did remind me of egg custard tart but less 'eggy' and a nice taste of cinnamon too. Maybe the Nov 2011 one is a bit healthier as its made with milk not cream and I only had skimmed SO I just had to pour over a spot of double cream : )
No point throwing all that pumpkin flesh away - give it a try, you may be pleasantly suprised !

emilyshort's picture
3

Never bought or eaten pumpkin before - so was intrigued to try this. It was easy to make, and I enjoyed trying pumpkin for the first time. It was very sweet, especially with the cream, but I am sure it is supposed to be! Not sure I am a true convert, but glad I made the effort to try!

janine15's picture
5

I've never made pumpkin pie before but I found this recipe very quick and easy. I used the scrapings of our pumpkin that we carved for Halloween and it worked really well. I don't have a food processor so just blitzed the pie filling ingredients with a stick blender, which worked just as well. The filling was very runny when I poured it into the pastry case but firmed up perfectly. I didn't make the maple cream but served the pie slightly warm with vanilla ice cream. Absolutely delicious. I will definitely make this again, and I think it will become a Halloween tradition in our house as a delicious way to make sure our pumpkin scrapings don't go to waste.

carlaamanda69's picture
5

I had never made or tasted pumpkin pie before so decided to give it a go and it is absolutely gorgeous!! Similar in texture to the little custards we get in bakeries here in NI but with a different flavour obviously.

I found this really easy to make (using shop bought pastry) and I could have eaten the whole thing myself!LOL

tantricyogi's picture
3

Made the similar version in the Nov '11 issue of Good Food Magazine, this used caster sugar instead of Muscavado and milk instead of cream, with cinnamon & nutmeg, instead of ginger for the spices& I added fresh vanilla seeds too.... very very nice, worked out fine....

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