Pumpkin And Pecan Pie
This is our take on a fantastic American dessert, often seen around Thanksgiving. Pumpkin is a vegetable that lends itself really well to sweet dishes. We top it with candied pecans to add a bit of extra crunch to the beautifully smooth pumpkin mixture.
- 250 g plain flour
- 125 g cold butter
- 90 g caster sugar
- 1 large egg
- 400 g pumpkin purée
- 397 g condensed milk
- 2 eggs
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- 1 tsp all spice
- 1 pinch salt
- 200 g pecan halves
- 2 eggs
- 120 g brown sugar
- 1 drizzle vanilla extract
Make The Pastry
Rub the cubed butter into the flour until the mixture resembles breadcrumbs. stir through the sugar and beaten egg.
Chill The Dough
Knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked.
Wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax.
Roll The Dough
Roll the dough on a lightly floured surface to the thickness of a pound coin.
Lay over a tart case and gently press into the edges, trim off any excessive pastry then chill again for 15 minutes as you preheat an oven to 180°C.
Make The Filling
Whisk together the pumpkin, condensed milk, eggs, spices and salt in a bowl until combined.
Coat The Pecans
Beat the eggs, sugar and vanilla for the top in another bowl, then stir through the pecans.
Fill The Pies
Pour the pumpkin filling into the tart case so it fills up ¾ of the way then scatter over enough pecans to completely cover.
Bake The Pies
Bake for 50 minutes until set, golden and puffed up slightly.
Allow to cool a little before serving with cream.
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