SPICED PUMPKIN PIE

Although it’s a distinctly American holiday, a few of the more tempting Thanksgiving dishes are gaining popularity further afield, like the velvety smooth pumpkin pie. We’ve laced ours with warming spices and topped it with toasted pecans and a generous drizzle of sticky maple syrup.

Prep:
40 mins
Cook:
2 hours
Serves:
6-8

Ingredients

1 packet Paneton short crust pastry

¼ crown pumpkin approximately 750g, seeds removed

300mls cream

1 tsp ground cinnamon

1 tsp mixed spice

1 tsp ground ginger

½ tsp ground nutmeg

¼ tsp ground black pepper

3 eggs

½ cup brown sugar

¼ cup maple syrup plus extra for drizzling

Icing sugar, for dusting

¼ cup toasted pecans

Method

Preheat the oven to 170°C.

Line a 25-28cm tart tin with the pastry and chill for at least 30 minutes. Prick the base of the tart with a fork then blind bake for 25 mins until golden. Allow to cool before using.

Put the pumpkin on a baking paper-lined tray, skin side up, and bake for 50-60 minutes, or until very soft and easily pierced with a fork.

Meanwhile, heat the cream to just below boiling, along with the cinnamon, mixed spice, ginger, nutmeg, and pepper. Set aside to cool.

When the pumpkin is cool enough to handle, peel off the skin and purée the pumpkin in a food processor until very smooth. You should have around 2 cups of purée. Add the cooled cream, eggs, brown sugar, and maple syrup, and purée until very smooth.

Pour the pumpkin purée into the prepared tart shell and bake for 35-40 minutes, or until the pie is just set in the middle. Allow to cool before using. The tart can be refrigerated overnight.

Dust the pastry edge with icing sugar, decorate with pecans, and drizzle over extra maple syrup. Slice and serve with a big dollop of whipped cream.