By Olga Klesch
This North American Classic has been adopted by the British as a good way of using up left over Hallowe'en pumpkin.
- 40 Gram Pecan nuts
- chopped (1 1/2 oz)
- 250 Gram Pumpkin
- puréed (9 oz)
- 450 ml Single cream (15 fl oz)
- 125 Gram Light brown soft sugar (4 1/2 oz)
- 1/4 Teaspoon Salt
- 1 Teaspoon Ground cinnamon
- 1/2 Teaspoon Ground ginger
- 1/4 Teaspoon Ground cloves
- 1/4 Teaspoon Grated nutmeg
- 2 Eggs
- ---- pastry ----
- 165 Gram Plain flour (5 1/2 oz)
- 1/2 Teaspoon Salt
- 110 Gram Lard or vegetable fat
- 2-3 Tablespoon Iced water
Level of difficulty Average
Preparation time 40mins
Cost Average budget
Preheat the oven to 220 °C / 425 °F / Gas 7.
For the pastry, sift the flour and salt into a mixing bowl. Rub in the fat until the mixture resembles coarse breadcrumbs. Sprinkle in enough water to form the mixture into a ball.
Roll out the pastry to a 5 mm (1/4 inch) thickness. Use this to line a 23 cm (9 inch) pie tin. Trim and flute the edge. Sprinkle the chopped pecan nuts over the base of the case.
Beat the pumpkin, cream, sugar, salt, spices and eggs together. Pour the pumpkin mixture into the pastry case.
Bake for 10 minutes then reduce the heat to 180 °C / 350 °F / Gas 4 and continue baking until the filling is set, about 45 minutes.
Leave the pie to cool in the tin, set on a wire rack.