Classic pumpkin pie with pecan & maple cream

Serves 8 Prep 20 mins Cook 1 hr 15 mins

pie only

550g pumpkin or butternut squash,

peeled and cut into chunks

500g pack shortcrust pastry

175g light muscovado sugar

2 eggs

142ml pot double cream

1 tsp cinnamon

1 tsp allspice

1 tsp ground ginger small grating of nutmeg

FOR THE PECAN & MAPLE CREAM 145ml double cream

5 tbsp maple syrup

25g pecans, finely chopped

1 Place the pumpkin pieces in a large microwaveable bowl. Cover, then microwave for 15 mins or until soft. Tip into a colander to drain, then leave to cool.

2 On a lightly floured surface, roll out the 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.

3 Heat the oven to 200C/180C fan/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove the foil and beans, then cook for a further 10 mins until the pastry is golden. Reduce the oven to 160C/140C fan/gas 3.

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

5 Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie. PER SERVING 624 kcals, fat 41g, saturates 18g,

carbs 61g, sugars 30g, fibre 2g, protein 7g, salt 0.7g