Pumpkin Pie With Pecan & Maple Cream

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 lb pumpkin, peeled and cut into chunks
• 1 lb shortcrust pastry
• 6 ounces light brown sugar
• 2 eggs
• 2/3 cup heavy cream
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 1 pinch nutmeg
• 2/3 cup heavy cream
• 5 tablespoons maple syrup
• 1 ounce pecans, finely chopped

Recipe

• 1 place the pumpkin pieces in a large microwaveable bowl. cover, then cook on high 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 so it's wide enough to line a 10in tart tin. ease the pastry into the case, making sure there's an overhang, then chill for 30 minutes
• 3 heat oven to 400°f line the case with foil and baking beans, then bake for 15-20 minutes remove foil and beans, then cook for a further 10 mins until the pastry is golden.
• 4 turn oven down to 325°f
• 5 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.
• 6 whip the cream with the maple syrup until thickened, then fold in the pecans. serve spoonfuls of the cream with slices of the pie.