Pecan Topped Pumpkin Pie
This pie is delicious when served with whipped cream. A shortcrust pastry case is filled with a spiced pumpkin filling, then topped with pecans and baked to perfection. Enjoy for dessert or afternoon tea.
Ingredients
Serves: 8 - 10
- 3 eggs
- 375g pumpkin puree
- 275g golden syrup
- 150g caster sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 120g chopped pecans
- 1 (23cm) shortcrust pastry case
Method
Prep:15min ›
Cook:50min ›
Extra time:2hr chilling ›
Ready in:3hr5min
- Beat eggs until frothy. Stir in pumpkin puree, golden syrup, sugar, cinnamon and salt. Pour into pastry case. Sprinkle with pecans.
- Bake at 180 C / Gas 4 for 50 to 60 minutes or until a knife inserted in the centre comes out clean. Chill.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
Mad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already have requests to make this again for the holidays. - 04 Nov 2006 (Review from Allrecipes US | Canada)
I thought this was really quite good. I am not usually a fan of pumpkin pie. I added 1 tsp of vanilla extract and a tablespoon of flour since my homemade pumpkin purée was looser than the stuff in the can. Awesome. The whole family enjoyed this and I will make it again. - 25 Nov 2010 (Review from Allrecipes US | Canada)
This is a tasty little pie. I did make a few slight changes. I use pumpkin and butternut squash interchangeably, therefore I used butternut squash because I had so much from my garden. Also, instead of using dark corn syrup (I had none) and white sugar, I used light corn syrup and brown sugar. It came out beautifully. Everyone enjoyed the pie. - 02 Jan 2017 (Review from Allrecipes US | Canada)