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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Ingredients

  • 550g piece pumpkin, peeled and cut into chunks
    Pumpkin

    Pumpkin

    pump-kin

    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
    Eggs

    Egg

    egg

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

  • 142ml pot double cream
  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    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
    Ginger

    Ginger

    jin-jer

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

  • small grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    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

    Pecan

    pee-kan

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

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.

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Comments, questions and tips

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creativejackie
23rd Oct, 2009
Sounds great is there a low fat ingredient i could use instead of cream
makenzie
23rd Oct, 2009
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
21st Apr, 2009
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
1st Feb, 2009
5.05
I loved this, and so did the Americans I live with. I finally understand all the fuss about pumpkin pie!
wolfine
18th Nov, 2008
Have never tried pumpkin pie as it isn't common in australia but this was great. Everyone that tried it loved it
evi1960
18th Nov, 2008
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
17th Nov, 2008
Is there a suitable alternative to muscovado sugar??
djwinkles
11th Nov, 2008
5.05
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
3rd Nov, 2008
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
2nd Nov, 2008
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!

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