Ingredients
·
550g piece pumpkin, peeled and cut into chunks
·
500g pack shortcrust pastry
·
175g light muscovado sugar
·
2 eggs
·
142ml pot double cream
·
1 tsp cinnamon
·
1 tsp allspice
·
1 tsp ground ginger
·
small grating of nutmeg
For the pecan and maple cream
·
142ml tub double cream
·
5 tbsp maple syrup
·
25g pecan, finely chopped
Method
1.
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.
2.
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.
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.
4.
Whip the cream with the maple syrup until thickened, then fold
in the pecans. Serve spoonfuls of the cream with slices of the pie.
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