Autumn would not be autumn if it wasn’t for pumpkin recipes. Oh how delicious pumpkin is in so many different forms. Soups, porridge, cupcakes, tarts, pies… Pumpkin pie is one of the easiest recipes to make, especially if you are using canned pumpkin and shop bought pastry. The great thing about pumpkin pie is the very many combinations you can use to make your pie as individual as you. Fresh pumpkin, canned pumpkin, no cinnamon, cinnamon, brown sugar, white sugar, spices, no spices… Then you have the decoration and goodness knows just how many options you have there. It’s SO MUCH FUN! So… Without further ado, this is my super delicious pumpkin pie with caramelised pecans.
You can have such a ball making this delicious recipe and even more fun styling it and then of course eating it with a delicious steaming cup of hot chocolate. You kind of almost want it to be raining outside, comfy socks on and nothing but a good TV series on for you to binge. Ahhhh, isn’t this just the symbol of a perfect autumn night in?!
I think this pumpkin pie and caramelised pecans really is the best combination. Pumpkin is very smooth but the added crunch of a caramelised pecan adds extra texture and extra flavour to this delicious dish!
- 450g pumpkin, cooked and pureed (you can use a can if it’s easier)
- 1 (240g) tin condensed milk
- 2 eggs, beaten
- 100g granulated sugar
- 1 tbsp ground cinnamon
- 1/2 tbsp ground ginger
- 1/2 tbsp ground nutmeg
- 1/4 tbsp ground cloves
- 1/4 tbsp black pepper for real
- 1 tbsp salt
- A shot of dark chocolate liqueur. I use Mozart of Malt which is deep, decadent and incredibly rich in flavour. You can’t taste it on initial bite but there is a lingering flavour that hits the back of your throat as you go on that mixes perfect with the nutmeg and cloves. So with this pumpkin pie with caramelised pecans – you are on to a real winner.
Ingredients for the pastry
- 350g (12 oz) plain flour
- 1 teaspoon salt
- 200g (7 oz) butter
- 125ml (4 fl oz) cold water
Or you can roll out ready made shortcrust pastry for ease.
Ingredients for the Pecans
- 100g pecans
- 2tbsp brown sugar
- 1 tbsp dark maple syrup
- Preheat oven to 200 C / Gas mark 6.
- Halve the pumpkin and scoop out seeds and any stringy bits. Cut pumpkin into medium chunks, no need to dice. In a saucepan over medium-low heat, cover the pumpkin with water and bring to the boil. Reduce heat to low, cover and simmer for 20-30 minutes or until tender. Drain, cool and remove the peel then mash with a potato masher before draining well.
- If you are using canned pumpkin, just add in your other ingredients and mix until combined.
- Mix together the flour and salt and rub the butter into the flour before adding in the cold water slowly until your pastry can hold itself together. Wrap in clingfilm and chill in the fridge for 10 minutes.
- Shape your pastry into a ball and on a lightly floured board, roll pastry out until you have around 0.20-0.30 in thickness. .25 would be best and then transfer to your pie dish before cutting any excess pastry hanging over the sides of the dish (you can use these to make mini pumpkin puffs). Pinch the pastry securely around the edges to it doesn’t fall down (I definitely forgot to do this but it is important otherwise you will have jagged edges – like mine). Pop in the oven for 10 mins to blind bake (using rice or baking beans to stop the base from rising).
- If using a shop bought shortcrust pastry, roll out slightly to fit a 9in diameter pie case. Try not to make the pastry too thin at the base otherwise your pumpkin mix can leak through (nobody likes a soggy bottom). Then bake blind for 15 minutes. If you do not have baking beans, you can use uncooked rice just make sure you line the base with a baking sheet before pouring your rice or baking beans on.
- In a large bowl mix together your pumpkin, condensed milk, sugar, eggs and spices before pouring into your prepared pie dish. Bake 40 minutes or until a knife inserted in the centre comes out clean.
Method for Pecans
- In a hot pan, pour in your pecans and constantly stir them until they are warm and brown in colour. DO NOT let them burn.
- Pour your pecans into a bowl and in the same pan, add your sugar and your maple syrup and stir constantly until bubbling.
- Take off the heat and pour in your pecans into the bowl and stir until covered.
- Pour your pecans back into the bowl ready to serve or individually lay them on a baking sheet so they do not stick together.
- Decorate your pumpkin pie with caramelised pecans any way you like.
If you love this delicious pumpkin pie with caramelised pecans, then you might also love my chocolate and pear pudding which is equally just as comforting. You can find this other recipe that I made here.
Please let me know if you guys have any favourite combinations or secret ingredients that you like to use and do let me know if you guys make this 🙂