About this recipe:The perfect recipe for pumpkin pie. A sweet pastry case is filled with a lightly sweetened and spiced pumpkin filling, then topped with caramelised pecans. Serve with sweetened whipped cream, if desired.
425g pumpkin puree
125ml single cream
150g caster sugar
1 tablespoon plain flour
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 (23cm) prepared sweet pastry case
165g packed light brown soft sugar
120g pecans, chopped
50g unsalted butter
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat oven to 190 C / Gas 5.
Beat the eggs, pumpkin and single cream together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg and allspice until evenly blended. Pour the pumpkin mixture into the prepared pastry case. Cover the edges of the pie with foil strips to prevent burning.
Bake in preheated oven for 20 minutes.
Meanwhile, prepare the pecan-caramel topping by mixing the light brown soft sugar, pecans and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly and a knife inserted in the centre comes out clean, about 20 minutes more. Cool on a wire rack.