This luscious pumpkin pie with a crunch is sweetened with maple syrup and demerara sugar, which gives it an even deeper and richer flavour. Serve it plain or with bourbon-infused whipped cream.
1 person made this
For the base
160g plain flour
1 tablespoon caster sugar
2 teaspoons ground cinnamon (optional)
1 pinch salt
100g butter, softened and cubed
80ml ice cold water
For the filling
400g pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 pinch ground cloves
1 pinch ground nutmeg
200ml maple syrup
50g demerara sugar or light brown soft sugar
300ml double cream
For the crumble
100g chopped pecans
50g demerara or light brown soft sugar
2 heaped tablespoons plain flour
1/2 teaspoon ground cinnamon
30g butter, chilled and cubed
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Method Prep:40min › Cook:55min › Extra time:1hr30min › Ready in:3hr5min
For the base, in a bowl mix flour, sugar, cinnamon and salt. Add the butter and rub in until the mixture resembles coarse sand.
Add ice cold water and work it in with a spatula till it holds together as a ball. If necessary, add a little bit more water, 1 teaspoon at a time. Bring the mixture together with your hands, shape into a ball and wrap with cling film. Refrigerate for at least 1 hour.
For the filling, place pumpkin puree in a saucepan. Add spices, maple syrup and demerara sugar and cook over medium heat while stirring until everything is well combined and slightly thickened, about 7 minutes.
Tip the mix into a bowl and let cool, then add the eggs one after another. Add the cream and stir until smooth. Set aside.
Preheat the oven to 220 C / Gas 7. Grease a cake tin with removable bottom. Roll out the pastry for the base on a lightly floured work surface to fit the cake tin. Refrigerate for 30 minutes.
Pour the filling onto the base and bake in the preheated oven for 15 minutes. Reduce the temperature to 180 C / Gas 4 and bake for another 30 minutes. Scatter the crumble over the filling and bake until golden, 10 to 15 minutes more.
For the crumble, lightly toast the pecans in a dry frying pan. Mix pecans, sugar, flour and cinnamon in an small bowl. Add the butter and work it in with your fingertips, until crumbly. Refrigerate.
Remove from the oven and let cool on a wire rack. Serve at room temperature.