Spicy Pumpkin & Pecan Pie
You will need:
750g pumpkin, cut into chunks
350g homemade sweet pastry or 1 packet of shop bought
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
2 tbsp maple syrup
125g light brown sugar
2 eggs, beaten
25g butter, melted
1 x 175g tin of evaporated milk
30g pecan nuts, chopped
You will need a 22cm loose bottomed flan tin. Pre-heat the oven to 180C/fan 170C/gas mark 4.
On a lightly floured surface, roll out the pastry until it is big enough to line the baking tin with some overlap, approx. the thickness of a pound coin. Line the tin with the pastry ensuring it is right up to the edges and prick the pastry all over the base with a fork. Place some grease proof paper over the pastry and add some baking beans. Bake in the oven for 20 minutes then remove the grease proof paper and beans before baking for another 5 to 10 minutes until golden. Leave to cool and then trim the edges of the pastry from the tin, so you have a neat pastry case.
Alternatively, blitz 300g biscuits in a food processor until they resemble fine breadcrumbs, and mix with 125g melted butter. Press the biscuit mix into the tin and the sides (using the bottom of a glass is good for this, pressing the bottom and up to the sides) and bake in the oven for 10 minutes then leave to cool.
Place the pumpkin chunks on a baking tray, add the cinnamon, ginger, nutmeg, maple syrup and mix together so the pumpkin is well covered with the mix. Cover with foil and bake in the oven for 25 – 30 minutes until the pumpkin is cooked through and tender. Place the pumpkin in a food processor or blender and blitz until smooth. Pass the puree through a sieve for extra silky smoothness. Place the puree in a bowl and leave to cool. Place the sugar in a separate larger bowl (you can add more spice at this stage for extra spiciness) and mix in the eggs, butter and evaporated milk. Add the cooled puree and stir until you have a smooth mixture. Pour the mix into the pastry case or biscuit case and sprinkle the pecan nuts over the top. Bake in the oven for 10 minutes then turn the oven down to 150C for a further 25 – 30 minutes until the pumpkin mixture is just set. Leave to cool before removing from the tin and then enjoy on its own, with cream, yoghurt or more evaporated milk!