Classic pumpkin pie with pecan & maple cream

• 550g piece pumpkin g

  peeled and cut into chunks

• pack shortcrust pastry↗500g g
• light muscovado sugar↗175g g
• eggs↗2
• pot double cream↗142ml ml
• cinnamon↗1 tsp tsp
• allspice1 tsp tsp
• ground ginger↗1 tsp tsp
• small grating of nutmeg
• tub double cream142ml ml
• maple syrup↗5 tbsp tbsp
• pecan↗25g g

  finely chopped

Step-by-step instructions

1. 1

   Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.

2. 2

   On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it’s wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there’s an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.

3. 3

   Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.

4. 4

   Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.