Classic pumpkin pie with pecan & maple cream

Recipe uploaded by

Barney Desmazery

10 ratings

Recipe by Barney Desmazery

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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.

Or why not try...

Adding chunks of onion squash to a stew or casserole 20 mins before it finishes cooking to add flavour and colour.

PER SERVING

624 kcalories, protein 7g, carbohydrate 61g, fat 41 g, saturated fat 18g, fibre 0g, salt 0.73 g

Latest comments and suggestions

Results 1-20

• miss_naj

  18 October 2008

  miss_naj commented on this recipe

  I used to make this recipe when I lived in the US. Try it, its gorgeous!

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• DroghedaAndrew

  22 October 2008

  DroghedaAndrew rated this recipe

  

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• Barney

  23 October 2008

  Barney commented on this recipe

  When we developed the recipe in the test kitchen I tested it on a few Americans who all gave it there stamp of approval. The Pecan cream is also lovely with apple pie or sticky toffee pudding. Bx

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• vickstar

  24 October 2008

  vickstar rated and commented on this recipe

  

  First time i have had pumpkin pie loved it! How ever it took 3 attemps to get the cream right think i was over wipping it so it was seperating but worth the wait loved it!!

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• Briggs

  26 October 2008

  Briggs commented on this recipe

  This recipe sounds delicious but I don't have a microwave. Any suggestions what to do with the pumpkin pieces? Thanks!

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• Barney

  28 October 2008

  Barney commented on this recipe

  Tip them into a roasting tin, cover with foil and roast at 180C for about 30-40 mins until soft. Bx

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• cupcake

  01 November 2008

  cupcake rated and commented on this recipe

  

  This recipe is delicious and easy!

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• kez10uk

  02 November 2008

  kez10uk rated and commented on this recipe

  

  Something different to do with leftover pumkin. A unique taste & delicious served with the maple & pecan cream

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• kez10uk

  02 November 2008

  kez10uk commented on this recipe

  Something different to do with leftover pumkin. A unique taste & delicious served with the maple & pecan cream

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• JellyCake

  02 November 2008

  JellyCake commented on this recipe

  I have made this for the second time now and it's turned out brilliantly. Really tasty and spicy. My husband remembers the american "tinned" pumpkin pie's his mum used to make and hated them, but this he devoured!

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• angelalovescake

  03 November 2008

  angelalovescake commented on this recipe

  This halloween I baught 2 pumpkins one was carved the other made this pie. It was a great recipe and turned out really nicely. I have cooked the seeds for eating so nothing was wasted

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• Winks

  11 November 2008

  Winks rated and commented on this recipe

  

  I make pumpkin pie every year but have been using tinned pumpkin for ease, although in the past have used fresh. This year I made a tinned version for work colleagues but made the maple and pecan cream which was delicious, in fact I got complaints from those choosing my other bakes that they couldn't have the cream but that was only for the pie. The following week I had another reason to bake but didn't have tinned pumpkin and thought I'd use this recipe and of course it tasted delicious and really when you go back to using fresh ingredients you realise what you have been missing. The maple cream is an inspired pairing.

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• louise

  17 November 2008

  louise commented on this recipe

  Is there a suitable alternative to muscovado sugar??

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• Evelyn

  18 November 2008

  Evelyn commented on this recipe

  I know you may not recommend it, but as I have a can of Libby's tinned pumpkin, can I use that and is the one tin (15 oz / 425 g) the right amount as an equivalent to the fresh pumpkin ? thanks

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• wolfine

  18 November 2008

  wolfine commented on this recipe

  Have never tried pumpkin pie as it isn't common in australia but this was great. Everyone that tried it loved it

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• TheEdda

  01 February 2009

  TheEdda rated and commented on this recipe

  

  I loved this, and so did the Americans I live with. I finally understand all the fuss about pumpkin pie!

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• janet

  21 April 2009

  janet commented on this recipe

  This was absolutely wonderful. My grown up boys turned thier noses up at the name and the raw mix, but were won over by the taste. it was made super special as a I used a home grown pumpkin!

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• Dean0

  23 October 2009

  Dean0 commented on this recipe

  iv'e never tasted pumpkin pib but alot of people i kow in the USA say it's amazing so im going to give it a go thanks for the recipe. =]

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• marge

  23 October 2009

  marge commented on this recipe

  Sounds great is there a low fat ingredient i could use instead of cream

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• Shine

  26 October 2009

  Shine rated and commented on this recipe

  

  Tried this recipe yesterday, not sure what went wrong but the filling had a texture like scrambled eggs, the taste was ok but it definitely didnt turn out right?

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Ingredients

• 550g piece pumpkin , peeled and cut into chunks
• 500g pack shortcrust pastry
• 175g light muscovado sugar
• 2 eggs
• 142ml pot double cream
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp ground ginger
• small grating of nutmeg

FOR THE PECAN AND MAPLE CREAM

• 142ml tub double cream
• 5 tbsp maple syrup
• 25g pecans , finely chopped

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 15 mins

Vegetarian

Can be frozen if pastry not previously frozen

Ingredients

• 550g piece pumpkin , peeled and cut into chunks
• 500g pack shortcrust pastry
• 175g light muscovado sugar
• 2 eggs
• 142ml pot double cream
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp ground ginger
• small grating of nutmeg

FOR THE PECAN AND MAPLE CREAM

• 142ml tub double cream
• 5 tbsp maple syrup
• 25g pecans , finely chopped

PER SERVING

624 kcalories, protein 7g, carbohydrate 61g, fat 41 g, saturated fat 18g, fibre 0g, salt 0.73 g

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