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Pumpkin pie with pecan crumble
Pumpkin pie with pecan crumble
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Total Time:
2 hours 50 minutes
My delectable twist on the American classic dessert features a sticky-sweet, nutty crumble topping and uses butternut squash for a naturally sweet and accessible alternative to pumpkin. Delight in this treat!
Ingredients:
  • 150 g unsalted butter (cold), plus extra for greasing
  • 250 g plain flour plus extra for dusting
  • 50 g icing sugar
  • 1 vanilla pod
  • 1 large free-range egg
  • semi-skimmed milk
  • 1 large butternut squash (1.5kg)
  • 1 whole nutmeg for grating
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 80 g soft brown sugar
  • 2 tablespoons maple syrup
  • 50 g unsalted butter
  • 3 large free-range eggs
  • 50 g unsalted pecans
  • 30 g unsalted butter (cold)
  • 50 g plain flour
  • 1 tablespoon soft brown sugar
  • 1 tablespoon maple syrup
Instructions:
  • - Preheat your oven to 200ºC/400ºF/gas 6 and lightly grease a deep, 25cm loose-bottomed tart tin. - Make the pastry: Combine butter, flour, icing sugar, sea salt, and vanilla seeds in a food processor until fine crumbs form. Add egg and milk, pulse to form a rough dough. Shape into a round, wrap in clingfilm, and chill for at least 1 hour. - For the filling: Quarter and deseed the squash, sprinkle with nutmeg, ginger, cinnamon, and maple syrup. Cover tightly with foil, bake for 1 hour at 200ºC/400ºF/gas 6, then let cool. - Roll out the pastry on a floured surface, line the tin, trim excess, prick base with a fork, and chill for 30 minutes. - Blind bake the pastry for 10 minutes with clingfilm and rice, then bake for 10 more minutes until lightly golden. Let cool. - Blend the squash flesh with sugar, maple syrup, and eggs until smooth. Fill the pastry case and bake for 25 minutes at 180ºC/350ºF/gas 4. - Prepare the topping: Pulse pecans, butter, flour, sugar, and maple syrup in a food processor until crumbly. - Sprinkle the topping over the baked tart and bake for 20 more minutes until golden. Let cool before slicing and serve with boozy cream. Optionally decorate with toasted pecans before serving.

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