Classic pumpkin pie with pecan & maple cream

Classic pumpkin pie with pecan & maple cream

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

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 15 mins

Vegetarian Freezable

Vegetarian

Can be frozen if pastry not previously frozen

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.
Try

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 7.0g, carbohydrate 61.0g, fat 41.0 g, saturated fat 18.0g, fibre 0.0g, sugar 30.0g, salt 0.73 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo 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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  • Binder photo DroghedaAndrew

    22 October 2008

    DroghedaAndrew rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo vickstar

    24 October 2008

    vickstar rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo cupcake

    01 November 2008

    cupcake rated and commented on this recipe

    5 stars

    This recipe is delicious and easy!

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  • Binder photo kez10uk

    02 November 2008

    kez10uk rated and commented on this recipe

    4 stars

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

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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Winks

    11 November 2008

    Winks rated and commented on this recipe

    5 stars

    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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  • Binder photo louise

    17 November 2008

    louise commented on this recipe

    Is there a suitable alternative to muscovado sugar??

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  • Binder photo 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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  • Binder photo 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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  • Binder photo TheEdda

    01 February 2009

    TheEdda rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Shine

    26 October 2009

    Shine rated and commented on this recipe

    2 stars

    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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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 15 mins

Vegetarian Freezable

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
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PER SERVING

624 kcalories, protein 7.0g, carbohydrate 61.0g, fat 41.0 g, saturated fat 18.0g, fibre 0.0g, sugar 30.0g, salt 0.73 g

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