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Spiced pumpkin pie
Spiced pumpkin pie
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Prep Time:
115 minutes
Cook Time:
95 minutes
Total Time:
210 minutes
Try Valli Little's irresistible sweet and spicy pumpkin pie recipe.
Ingredients:
  • 450g peeled butternut pumpkin, cut into 2cm pieces
  • 28.60 gm honey
  • 26.60 gm treacle or golden syrup
  • 80g brown sugar
  • 2.50 gm ground cinnamon, plus extra to serve
  • 1.25 gm ground nutmeg
  • 1/2 tsp ground cloves
  • 1.25 gm ground ginger
  • 1/2 tsp allspice
  • 400ml thickened cream, plus extra whipped cream to serve
  • 3 eggs, plus 1 extra yolk
  • 225g plain flour
  • 35g icing sugar
  • 125g chilled unsalted butter, chopped
  • 1 egg yolk
Instructions:
  • Make the pastry by combining flour and icing sugar in a food processor. Add butter and pulse until it looks like fine breadcrumbs. Then, add yolk and 2 tablespoons iced water and blend until it forms a ball. Wrap it in plastic and chill for 30 minutes.
  • Preheat your oven to 200°C and prepare a baking tray by lining it with greased foil.
  • Spread out the pumpkin evenly on the baking tray, then generously drizzle with honey before covering with foil. Roast in the oven for 30-40 minutes until soft. Drain the pumpkin in a colander for 15 minutes to remove excess water. Blend the pumpkin in a food processor until smooth. Let the pumpkin puree cool to room temperature before using.
  • Prepare a 23cm x 3cm round loose-bottomed tart pan by greasing it.
  • Roll the pastry on a lightly floured surface to 5mm thickness. Place the pastry in the tart pan, trim the excess, and chill for an additional 30 minutes.
  • Lower the oven temperature to 180°C.
  • Prepare the pastry case by lining it with baking paper and filling it with baking weights or uncooked rice. Bake for 20 minutes. Remove the paper and weights, then bake for an additional 3 minutes until golden and dry.
  • Combine treacle, sugar, spices, and cream in a saucepan over medium heat until just below boiling. Remove from heat. In a separate bowl, beat eggs and extra yolk together, then gently whisk in the cream mixture. Add and whisk in the pumpkin puree.
  • Transfer the mixture into the tart case and bake for 30 minutes or until just set with a slight jiggle. Allow the tart to cool, then generously spread whipped cream on top, sprinkle with a hint of cinnamon, and present it beautifully on the table.

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