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!
- 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
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.