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


  • 550g piece pumpkin, peeled and cut into chunks



    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 eggs



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

  • 142ml pot double cream
  • 1 tsp cinnamon



    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



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

  • small grating of nutmeg



    One of the most useful of spices for both sweet and savoury

For the pecan and maple cream

  • 142ml tub double cream
  • 5 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 25g pecan, finely chopped
    Pecan nuts



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


  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, questions and tips

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20th Aug, 2016
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.
3rd Nov, 2013
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.
8th Dec, 2012
Excellent. I used shop-bought pastry so this was ready in minutes.
23rd Dec, 2013
did you buy sweet or savoury pastry?
9th Nov, 2012
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!
1st Nov, 2012
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.
28th Oct, 2012
Made a different pie recipe but the maple and pecan pie is amazing!
22nd Oct, 2012
So sweet but very very tasty :)
14th Apr, 2012
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!
31st Mar, 2012
any low fat alternatives to double cream?


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