Pumpkin Pie with Caramelised Pecans
When isn't pumpkin pie delicious? Even more so with the added crunch of a caramelised pecan's.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 14 People
Pumpkin Pie Ingredients
- 450 g pumpkin, cooked and pureed (you can use a can if it’s easier)
- 240 g condensed milk (one tin)
- 2 eggs (beaten)
- 100 g 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
- 1 tbsp salt
- 1 shot dark chocolate liqueur (I used Mozart of Malt)
Ingredients for the pastry
- 350 g plain flour
- 1 tsp salt
- 200 g butter
- 125 ml water
Caramelised Pecan Ingredients
- 100 g pecans
- 2 tbsp brown sugar
- 1 tbsp dark maple syrup
Pumpkin Pie Recipe
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).
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.
Pecan Pie Method
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 🙂