The Top 5 Traditional Thanksgiving Recipes To Try

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5) Pumpkin Pie With Maple Cream And Pecan (5 of 5)

Pumpkin Pie With Maple Cream And Pecan

5) Pumpkin Pie With Maple Cream And Pecan (5 of 5)

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The leftovers from your Thanksgiving pumpkin carvings can be put to great use in the classing pumpkin pie.

Ingredients

  • Pumpkin, peeled and cut into chunks – 550g piece
  • Pack shortcrust pastry – 500g
  • Light muscovado sugar – 175g
  • Ground ginger small grating of nutmeg – 1 tsp
  • Eggs – 2
  • Double cream – 142ml
  • Cinnamon – 1 tsp
  • Allspice – 1 tsp

For The Pecan And Maple Cream

  • Pecan, finely chopped – 25g
  • Maple syrup – 5 tbsp
  • Double cream – 142ml

Preparation

  • Cook the pumpkin pieces in the microwave on high for 15 minutes. Once the pumpkin is soft, take it out and set aside to cool.
  • Lightly dust the marble slab with flour and roll out pastry to achieve the thickness of a coin. Now carefully place the pastry into the tart tray. Make sure the pastry overhangs and refrigerate for 30 minutes.
  • Heat the oven to 400 degree Fahrenheit.
  • Line the tray with foil and baking beans and cook for 20 minutes.
  • Remove the foil and the beans, and cook for 10 more minutes or until the pastry turns golden.
  • Lower the oven temperature by 40 degrees.
  • Now add the pumpkin, eggs, cream, sugar, and spices into a blender and process until smooth.
  • Pour this mixture into the baked pastry and bake for an additional 1 hour or until the filling has beautifully puffed up.
  • Remove from the tin and let it cook.
  • For the pie serving, whip the cream with maple syrup and fold in the pecans.

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