Classic pumpkin pie with pecan & maple cream Recipe
550g piece pumpkin, peeled and cut into chunks
500g pack shortcrust pastry
175g light muscovado sugar
142ml pot double cream
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger
small grating of nutmeg
142ml tub double cream
5 tbsp maple syrup
25g pecans, finely chopped
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.
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.
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.
Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.