This sweet pie is filled with mashed pumpkin in a creamy egg custard. The cinnamon, pecan nuts and maple syrup provide a great wintery topping
Prep time: 30 mins
Cooking time: 2 hrs 10 mins
Total time: 2 hrs 40 mins
- 225g (7½oz) ready-made shortcrust pastry
For the filling:
- 450g (15oz) pumpkin, halved and deseeded
- 2 egg yolks
- 60g (2oz) light muscovado sugar
- 125ml (4fl oz) double cream
- 2 tbsp maple syrup
- ½ tsp each ground cinnamon and grated nutmeg
- ½ tsp vanilla extract
For the topping:
- 6 tbsp maple syrup
- 75g (2½oz) salted pecan halves
- 1 tbsp icing sugar, for dusting (optional)
- 20cm (8in) fluted flan tin, greased
- Bakewell paper and baking beans
- Set the oven to Gas Mark 6 or 200°C. Put the pumpkin into a roasting tin. Roast for 40 minutes until the flesh is tender.
- Line the tin with the pastry. Chill for 15 minutes and then trim off the edges. Fill the pastry with Bakewell paper and baking beans. Bake for 15 minutes, then remove the paper and beans. Cook for 5 more minutes until pastry is golden.
- Reduce the oven temperature to Gas Mark 3 or 160°C.
- For the filling: Scoop the pumpkin flesh into a large bowl and use a potato masher to mash it until smooth.
- Put egg yolks into a bowl with sugar and whisk until foamy. Whisk in the cream, maple syrup, spices and vanilla. Whisk this mixture into the pumpkin.
- Spoon the filling into the pastry case and bake for 1 hour until the filling is firm.
- For the topping: Put maple syrup into a pan with pecans. Warm through, then arrange pecans on pie. Pour syrup over and return to oven for 10 minutes.
- Take the pie out of the oven, leave to cool, and chill. Dust with icing sugar, if liked.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.