A great way to use up any pumpkin from
your lantern carving
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
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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.
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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.
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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.
-
Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.