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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kez10uk
2nd Nov, 2008
4.05
Something different to do with leftover pumkin. A unique taste & delicious served with the maple & pecan cream
kez10uk
2nd Nov, 2008
4.05
Something different to do with leftover pumkin. A unique taste & delicious served with the maple & pecan cream
bananapancakes
1st Nov, 2008
5.05
This recipe is delicious and easy!
briggsgf
26th Oct, 2008
This recipe sounds delicious but I don't have a microwave. Any suggestions what to do with the pumpkin pieces? Thanks!
vickstar
24th Oct, 2008
5.05
First time i have had pumpkin pie loved it! How ever it took 3 attemps to get the cream right think i was over wipping it so it was seperating but worth the wait loved it!!
elena_naj
18th Oct, 2008
I used to make this recipe when I lived in the US. Try it, its gorgeous!

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