Maple candied walnuts

Serves 12

PUMPKIN PIE WITH PRETZEL CRUST

Pretzel crust

180g pretzels

2 tbsp caster sugar

125g unsalted butter, melted

Filling

750g butternut pumpkin, peeled,

seeded, coarsely chopped ¾ cup thickened cream

½ cup milk

2/3 cup brown sugar

¼ cup maple syrup

¼ tsp ground nutmeg ½ tsp cinnamon

¼ tsp ground ginger 4 eggs

Whipped cream, to serve 25g unsalted butter 2 tbsp maple syrup 1 tbsp caster sugar 1 cup walnuts

1 tsp sea-salt flakes

1. To make pretzel crust, preheat oven to 180°C. Place pretzels and sugar in the bowl of a food processor. Process until crumbs form. Add the butter and process until combined. Press mixture into a greased 25.5cm x 3cm deep fluted quiche tin with removable base. Bake for about 15 minutes, or until golden. Allow to cool.

2. To make filling, reduce the oven to 160°C. Place the pumpkin, cream, milk and brown sugar in a large saucepan and bring to a gentle simmer. Cover, with lid ajar, and cook for 15-20 minutes, or until soft. Allow the mixture to cool slightly.

3. Puree in a food processor until smooth. Add the remaining ingredients and process to combine. Place pretzel case on an oven tray. Slowly pour pumpkin mixture into case until almost to the top. Place on an oven shelf and pour in the remaining mixture from a small jug – this will avoid any filling spilling over the edge when carrying to the oven. Bake for 40-45 minutes, or until set in the middle. Allow to cool in tin. Refrigerate for 4 hours or overnight.

4. To make maple candied walnuts, combine butter, syrup and sugar in a medium saucepan until melted. Bring to a simmer.

Add the walnuts and salt. Stir to combine. Simmer for about

4-5 minutes, or until dark and thickened. Spread onto an oven tray lined with baking paper. Allow to cool. Coarsely chop.

5. Sprinkle pie with walnuts. Cut into wedges and serve with cream.