Classic Pumpkin Pie with Pecan and Maple Cream

4.35 (48)
⏱ 95 mins 🍽 Serves 8 🌶 american ✅ More effort 🏷 Recipes

This classic American dessert transforms pumpkin into a smooth, spiced filling baked in a crisp pastry case. The pie is served with a luxurious whipped cream flavoured with maple syrup and studded with chopped pecans. It's an ideal recipe for using up pumpkin after carving. The total preparation and cooking time is 95 minutes, yielding enough for 8 servings.

Classic Pumpkin Pie with Pecan and Maple Cream

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
  • 142ml tub double cream
  • 5 tbsp maple syrup
  • 25g pecan finely chopped

Method

  1. Put the pumpkin chunks into a large bowl suitable for the microwave. Cover the bowl and cook on High (850W) for 15 mins until tender. Transfer the cooked pumpkin to a colander to drain off any liquid and allow it to cool completely.
  2. Roll the shortcrust pastry out on a floured surface until it is as thick as a £1 coin and large enough to fit a 25cm tart tin. Carefully line the tin with the pastry, ensuring there is some excess hanging over the edges, and refrigerate for 30 mins. Preheat your oven to 200C/fan 180C/gas 6. Line the chilled pastry case with foil and fill with baking beans, then bake for 15-20 mins. Take out the foil and beans and continue baking for a further 10 mins until the pastry is golden. Reduce the oven temperature to 160C/fan 140C/gas 3.
  3. While the pastry bakes, combine the cooled pumpkin, light muscovado sugar, eggs, the 142ml pot of double cream, and all the spices in a food processor. Blend the mixture until completely smooth. Pour this filling into the pre-baked pastry case and bake for 1 hr, until the centre of the filling has risen (it will settle as it cools). Take the pie out of the tin and let it cool.
  4. Whisk the second 142ml tub of double cream with the maple syrup until it thickens. Gently stir the finely chopped pecans into the cream. Serve slices of the cooled pie with generous spoonfuls of the maple pecan cream.

Nutrition (per serving)

Calories624 kcal
Fat41 g
Saturates18 g
Carbs61 g
Sugars30 g
Protein7 g
Sodium292 mg

Recipe details

Skill levelMore effort
CategoryRecipes
Cuisineamerican
DietVegetarian