Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 8
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 3 free-range eggs
- 250g/9oz light brown sugar
- 450g tin pumpkin purée
- 1 tsp ground cinnamon
- gratings fresh nutmeg
- pinch ground cloves
- ½ tsp ground ginger
- 250ml/9fl oz double cream
- 50ml/2fl oz full-fat milk
- 1 tbsp cornflour
- 20cm/8in blind-baked sweet shortcrust pastry shell (2.5cm/1in deep)
For the topping
- 100g/3½oz sugar
- 100g/3½oz pecan nuts
- 250ml/9fl oz double cream, whipped
- grating fresh nutmeg and pinch cinnamon
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Whisk the eggs, sugar, pumpkin purée, cinnamon, nutmeg, cloves, ginger, cream, milk and cornflour together in a large bowl. Pour into the tart shell, place the pie on a baking tray and cook for around 45–50 minutes until just set. Leave to cool in the tin.
To make the topping, line a baking tray with baking paper.
Sprinkle the sugar into a frying pan over a medium-high heat. Cook without stirring until the sugar melts and turns a caramel colour (CAUTION: caramel is extremely hot. Do not touch.) Carefully add in the pecans, swirl the pan and then pour the nuts onto the lined baking tray and allow to cool and set. Break the cooled nuts into pieces.
Spoon the whipped cream over the top of the pie and scatter over the caramelised nuts. Sprinkle with a grating of nutmeg and a pinch of cinnamon and serve.