Pecan Topped Pumpkin Pie

Pecan Topped Pumpkin Pie


3 people made this

About this recipe: 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.

Jan Bittner

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

Prep:15min  ›  Cook:50min  ›  Extra time:2hr chilling  ›  Ready in:3hr5min 

  1. Beat eggs until frothy. Stir in pumpkin puree, golden syrup, sugar, cinnamon and salt. Pour into pastry case. Sprinkle with pecans.
  2. 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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