Pecan Pumpkin Pie

Pecan Pumpkin Pie

What you will need:

For the pumpkin pie filling:

220g of pumpkin mash

2 eggs

1/3 of a cup of coconut sugar

1 teaspoon of vanilla extract

120ml of double cream

1 teaspoon of cinnamon

1/2 teaspoon of ginger

1/4 teaspoon of nutmeg (my spices are from @seasonedpioneers )

1 tablespoon of cornstarch mixed with a splash of water

For the pecan praline:

100g pecans crushed

2 tablespoons of maple syrup

1 tablespoon of cinnamon

For the pastry:

1 egg

90g of olive oil
150g of powdered sugar

280g of self raising flour

1/2 a teaspoon of xantham gum

For the chantilly cream:

Whisk 200ml of double cream

2 tablespoons of powdered sugar

1 teaspoon of vanilla extract (I used @foodie_flavours )

If you’ve got an autumn gathering coming up, this Pumpkin Pie with Pecan Praline & Chantilly Cream is definitely the pudding to make or take.

Confession, I had never made this before. But after staring at an organic pumpkin I bought recently (a good source of fibre) thinking not another curry, I decided to try something new.

How to make it:

Pumpkin Puree:
1. Cut a pumpkin in half, remove the seeds and roast face down in the oven for 30-40 minutes
2. Let cool and scoop out the pulp

Pecan Praline: (whilst the oven is on for the pumpkin!)
1. Mix the crushed pecans, with the maple syrup and cinnamon
2. Bake in the oven on a parchment sheet for 10-15 minutes and let cool before breaking up

Next the Pastry:
The pastry follows the recipe I often feature in my sweet recipes -
1.Mix an egg and the olive oil until emulsified
2. Add the powdered sugar, the self raising flour and xantham gum and mix with your hands until you get a breadcrumb type mixture

3. Add a tablespoon or more of water and bind with a dough hook on your mixer
4. Pre chill for an hour and pre bake for 15 mins at 180c.

Chantilly Cream:
1. Whisk the double cream with the powdered sugar and the vanilla extract until standing in peaks

Pumpkin Pie Mix:
The best bit!
1. In your processor, blend the pumpkin with the eggs and sugar and vanilla extract , the double cream, cinnamon, ginger, nutmeg and the cornstarch slurry
2. Pour into the cooled pastry case and bake for half an hour at 180c
3. Now scatter the pecan praline over the pie and add some pastry leaves if you had a little pastry left over
4. Bake for a further 30 minutes
5. Cool out of the oven for at least two hours before serving and dust with powdered sugar, serve with the Chantilly creme

Storage: keeps in the fridge for 3 days, best eaten on day 2. Not suitable for freezing.