Pumpkin Pie with a Twist
This is a pumpkin pie with a twist, incorporating pecans and maple syrup to make delicate, just-set pie, gently flavoured with cinnamon and mixed spice. One of our family favourites during the Autumn!
150g plain flour
100g unsalted butter
50g castor sugar
1 egg yolk
½ tsp vanilla
(alternatively – use a ready baked pie shell)
100g light brown soft sugar
2 tsp cinnamon
1 tsp mixed spice
4 tbsp maple syrup
400ml double cream
400g tinned pumpkin or 400g roasted and pureed pumpkin
Pastry: Rub the flour and butter together until the mixture resembles fine breadcrumbs. Stir in the sugar. Separately, beat together the egg yolk and vanilla, then add to the flour mixture to form a soft dough. Add a little water if needed. Wrap and chill for 30 minutes.
Roll out the pastry to about 3mm thickness and line a 9in flan tin. Prick the bottom all over with a fork and line with baking parchment and baking beans or rice.
Place on a baking tray and cook for 20 minutes at 180º. Remove the beans and parchment and bake for a further 5 minutes.
Sprinkle the pecans over the bottom of the pastry shell.
Whisk the eggs, brown sugar, half of the cinnamon, the mixed spice, half of the maple syrup and half of the cream together. Once blended beat in the pumpkin until smooth. Pour the filling into the case and bake for 45 minutes until the filling is set but before it begins to bubble.
Let cool for 15 minutes.
Lightly whip the remaining cream, add in the cinnamon and maple syrup and serve with the pie.
This really is a special treat! Enjoy.
Super duper yummy!!!