Classic pumpkin pie with pecan & maple cream

Classic pumpkin pie with pecan & maple cream

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Nov, 2010
I had my first ever Thanksgiving and first taste of pumpkin pie this week. My lovely American friend introduced me to pumpkin pie and it was divine, when I asked her for the recipe this is the one she sent me!!! Absolutely gorgeous!!!
25th Nov, 2010
Making this for Thanksgiving dinner tonight but have made it once before and I remember it being lovely. My picky husband, who had not tasted a pumpkin pie in his life before, absolutely loved it so much so he asks me often when I'll be making it again. I guess today is his lucky day.
14th Nov, 2010
Have made this a couple of times so far this year and it has always been positively hoovered up by my French other half and his mates who love it. Going to try it on my American collegue this week as he's pining for home it being nearly thanksgiving...
9th Nov, 2010
Utterly gorgeous
7th Nov, 2010
It was incredibly sweet - I'm sure it could do with less sugar. Smelled gorgeous when it was cooking but like another contributor, mine also had a slightly scrambled egg texture. I whizzed it in the food processor at high speed to try and get the pumpkin as smooth as possible and wonder if that caused the cream to curdle with the eggs - the same way that a sponge goes if you add the eggs too fast and without any flour. I think it might be better to whizz up the pumpkin first, then add the other ingredients and blend. I'll try it again but with only half the amount of sugar - yewch!
6th Nov, 2010
I live in the Italian countryside where there is not ginger, allspice, muscovado sugar or double cream - BUT I will try it anyway with the ingredients I have, and at least we're lucky enough to have fresh pumpkins form the garden!
2nd Nov, 2010
Top pumpkin pie recipe - packed with flavour and a lovely texture. I confess that I couldn't be bothered to use fresh pumpkin - one tin of Libby's pumpkin works very well if you are similarly lacking in motivation. The maple-peacan cream gives this pie a really sophisticated edge.
26th Oct, 2010
We've been making pumpkin pies for years in the USA, and one regular can of Libby's pumpkin pie filling (which you can buy in the UK) is just the right amount to make this.
17th Oct, 2010
I've never made pumpkin pie before but with a large amount of pumpkin to use up I've been looking for a maxium number of ways of using it. I made this last night and served to some french friends who were round for dinner. Despite their initial scepticism, they devoured it with gusto! I really enjoyed it too and it was amazingly simple to make. I will definitly be making again!
15th Oct, 2010
Absolutly delisious!! I normally don't like pumpkin pie but this recipie changed my mind yummy


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?