Pumpkin pecan pie is a delicious combination of two American classics - pumpkin pie and pecan pie. This sweet pie is filled with mashed pumpkin in a creamy egg custard to make an irresistibly smooth texture. The cinnamon, pecan nuts and maple syrup provide a great wintery topping and add sweetness and a crunchy texture contrast. You can serve your pumpkin pecan pie with cream, custard or ice cream, depending on what you fancy - or all three, we wouldn't judge you for that!
Ingredients
- 225g ready-made shortcrust pastry
For the filling:
- 450g pumpkin, halved and deseeded
- 2 egg yolks
- 60g light muscovado sugar
- 125ml (4fl oz) double cream
- 2 tbsp maple syrup
- ½ tsp each ground cinnamon and grated nutmeg
- ½ tsp vanilla extract
For the topping:
- 6 tbsp maple syrup
- 75g salted pecan halves
- 1 tbsp icing sugar, for dusting
- 20cm fluted flan tin, greased
- Baking paper and baking beans
WEIGHT CONVERTER
Method
- Set the oven to Gas Mark 6 or 200°C. Put the pumpkin into a roasting tin. Roast for 40 minutes until the flesh is tender.
- Line the tin with the pastry. Chill for 15 minutes and then trim off the edges. Fill the pastry with Bakewell paper and baking beans. Bake for 15 minutes, then remove the paper and beans. Cook for 5 more minutes until pastry is golden.
- Reduce the oven temperature to Gas Mark 3 or 160°C.
- For the filling: Scoop the pumpkin flesh into a large bowl and use a potato masher to mash it until smooth.
- Put egg yolks into a bowl with sugar and whisk until foamy. Whisk in the cream, maple syrup, spices and vanilla. Whisk this mixture into the pumpkin.
- Spoon the filling into the pastry case and bake for 1 hour until the filling is firm.
- For the topping: Put maple syrup into a pan with pecans. Warm through, then arrange pecans on pie. Pour syrup over and return to oven for 10 minutes.
- Take the pie out of the oven, leave to cool, and chill. Dust with icing sugar, if liked.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Fish pie with swede mash
Swap the usual potato topping for a sweet, earthy swede mash instead with this fish pie with swede mash recipe...
By Rose Fooks Published
-
Mince beef pot pies
These mince beef pot pies are like a cottage pie but with a crisp buttery pastry top.
By Rose Fooks Published
-
Maltesers shortbread
Our Maltesers shortbread takes just 20 minutes to bake and use only five ingredients
By Rose Fooks Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
How to have an autism-friendly bonfire night - 6 steps to take the stress out of firework sparkles
How to have an autism-friendly bonfire celebration with your family
By Selina Maycock Published
-
3 ingredients, 8 minutes and an air fryer to make the easiest Nutella pastries
Want to know how to make Nutella swirls in your air fryer? It's easier than you think
By Ellie Hutchings Published
-
Home Bargains is launching bakeries in its stores, and pastries will be as cheap as 55p!
The discount homeware store is launching bakeries in 69 venues across the UK
By Maddy Biddulph Published