The Top 5 Traditional Thanksgiving Recipes To Try


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)


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


  • 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


  • 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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