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
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  • 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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9th Oct, 2010
Tried this lovely pie for the first time last Saturday all the family loved it. Told some friends about it now everyone wants this recipe. Will definatly be making this again.
3rd Dec, 2009
Love the recipe idea -- thanks for the cream topping, and the instructions for baking the pumpkin, I will definitely use these over and over. However I found the spice mix wrong. It's definitely missing cloves, and more nutmeg. In this recipe, the cinnamon/allspice was overpowering.
26th Nov, 2009
We make pumpkin pie in my family every year. Our recipe is very similar to this but I will definatley be giving this version a go. Last year I found that there was a Pumpkin shortage and instead of letting Halloween go by with out the traditional pie I tried it with butternut squash and it worked a treat.
23rd Nov, 2009
Really good, I've been meaning to make pumkin pie for years but never got round to it because the recipes always looked like too much effort. This was quite easy and I made my own pastry as I hate the shop bought stuff. Got 10/10 from everyone who ate it.
16th Nov, 2009
very sweet but loved by all
10th Nov, 2009
This recipe worked like a dream - really delicious
2nd Nov, 2009
Sorry, forgot the rating!
30th Oct, 2009
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!
30th Oct, 2009
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.
26th Oct, 2009
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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