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Ultimate pumpkin pie
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Total Time:
2 hours 30 minutes
Delicious pumpkin pie with crumbly pastry, velvety filling, and pecan praline topping. Perfect for Thanksgiving, fall gatherings, or any occasion!
Ingredients:
  • 1 large squash such as butternut, Crown Prince, onion or pumpkin, (or 1 x 425g tin pumpkin purée)
  • 300 g plain flour
  • 50 g icing sugar
  • 1 orange
  • 150 g unsalted butter
  • 4 large free-range eggs
  • 175 g golden caster sugar
  • 3 teaspoons vanilla bean paste
  • 100 ml double cream
  • ¾ of a teaspoon ground cinnamon
  • ½ a teaspoon ground ginger
  • ¼ of a teaspoon ground allspice
  • 1 whole nutmeg
  • 4 tablespoons maple syrup
  • 150 g pecans
  • 200 ml double cream to serve
  • ½ x 200 g jar of cranberry sauce to serve
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. Place the squash (or pumpkin) on a baking tray and poke once or twice with a sharp knife. Bake for 1 hour 30 minutes or until soft and golden. Allow to cool on a board. 2. For the pastry, mix flour, icing sugar, and orange zest. Add cubed butter and rub in with fingertips until it resembles breadcrumbs. Mix in 1 egg until it forms a ball. Chill in the freezer or fridge for 30 minutes. 3. Roll out the pastry and line a 26cm tart tin. Press together firmly and let it overlap the tin edges. Chill in the freezer. 4. Prepare the filling by blending squash flesh, egg yolks, sugar, vanilla bean paste, cream, spices, nutmeg, and salt. In a separate bowl, whisk egg whites until stiff peaks form. Gently fold in the squash mixture, then pour into the pie crust. Bake for 45 minutes until set and slightly cracked on top. Cool on a wire rack. 5. For the praline, cook maple syrup in a non-stick pan until boiling. Add pecans and cook until coated and golden. Pour onto greaseproof paper to set. 6. Mix cranberry sauce with half the orange juice. Whip cream until soft peaks form, then fold in the cranberry mixture. 7. Serve sliced pie with crushed praline and dollops of cranberry cream.

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