Classic pumpkin pie with pecan & maple cream

Classic pumpkin pie with pecan & maple cream

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(37 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Can be frozen if pastry not previously frozen
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
624
protein
7g
carbs
61g
fat
41g
saturates
18g
fibre
0g
sugar
30g
salt
0.73g

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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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.

Recipe from Good Food magazine, October 2008

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Comments

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makenzie's picture

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. =]

gervais's picture

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!

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

wolfine's picture

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

evi1960's picture

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

louisecl's picture

Is there a suitable alternative to muscovado sugar??

djwinkles's picture
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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.

angie20981's picture

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

jellycake's picture

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!

kez10uk's picture
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Something different to do with leftover pumkin. A unique taste & delicious served with the maple & pecan cream

kez10uk's picture
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Something different to do with leftover pumkin. A unique taste & delicious served with the maple & pecan cream

bananapancakes's picture
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This recipe is delicious and easy!

barney's picture

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

briggsgf's picture

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

vickstar's picture
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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!!

barney's picture

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

elena_naj's picture

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

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