Classic pumpkin pie with pecan & maple cream

Recipe uploaded by

Barney Desmazery

12 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 21-25

• my_dunh

  30 October 2009

  my_dunh rated and commented on this recipe

  

  The flavours of this pie are great, but I found the texture to be slightly squidgy despite baking for 70 mins. I don't know if I did something wrong, but I was expecting a firmer pie.

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• LauraHensby

  30 October 2009

  LauraHensby rated and commented on this recipe

  

  Absolutely love this. Have made it a couple of times now and has come brilliant. Followed the recipe exactly and would not change anything. However, will have to try it with the cream next time!

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• T Burton

  02 November 2009

  T Burton rated and commented on this recipe

  

  Sorry, forgot the rating!

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• Ginger Cat

  10 November 2009

  Ginger Cat rated and commented on this recipe

  

  This recipe worked like a dream - really delicious

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• jojams

  16 November 2009

  jojams rated and commented on this recipe

  

  very sweet but loved by all

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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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