About this recipe:This pumpkin pie is flavoured with honey and spices. The honey gives the pumpkin filling a special depth in flavour. It's perfect served with a dollop of whipped cream.
Makes: 2 pies
1 medium sugar pumpkin, seeded and halved
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
500ml double cream
3 eggs, beaten
2 (23cm) unbaked deep shortcrust pastry cases
80g chopped pecans
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 190 C / Gas 5. Place pumpkin halves cut side down on a medium baking tray and cover with foil. Bake 90 minutes or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell and mash.
Increase oven temperature to 200 C / Gas 6.
In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg and salt. Gradually blend in double cream and eggs. Pour into pastry cases and top with pecans.
Bake pies in the preheated oven 50 minutes or until a knife inserted in the centre comes out clean.
Sugar pumpkins are smaller versions of the big orange pumpkins you find during Halloween. They are sweeter and have more flavour.