This classic American dish is typically served at Thanksgiving, but it is also a nice treat during Autumn for an cosy afternoon tea with friends. So if you love pumpkin like I do you have to try this delicious Pumpkin Pie topped with pecans.
Pumpkin Pie with pecans (26-28 cm)
225 g plain flour
125 g butter, cold
50 g caster sugar
1 medium egg yolk
3 medium eggs
100 g caster sugar
1 tsp cinnamon
1/2 tsp ginger
400 g pumpkin purée
200 ml evaporated milk
50 g caster suger
1 tbps butter
For the pastry rub the cold, cubed butter into the flour with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and stir to combine. Next add the egg yolk and 2 tsp cold water until the pastry comes together. Wrap the pastry in clingfilm and chill for at least 30 min.
Ligthly dust a work surface with flour and roll out the pastry and use to line a 26-28 cm round cake tin. Prick base with a fork and chill for 20 min.
Preheat oven to 200 °C. Line the pastry case with baking parchment, then fill with baking beans or uncooked rice. Put the tin on a baking sheet and bake for 15 min. Carefully remove the parchment and beans, return the tin to the oven and bake for 8 min.
In a large bowl lightly beat the eggs until pale and fluffy about 3 min. Fold trough the sugar, spices and pumpkin until combined. Gently mix trough the evaporated milk. Pour into the cooked pastry.
Reduce oven temp to 180 °C. Return the tart to the oven and cook for 30-35 minutes. Cut the pecans into chunky pieces and mix with the sugar and soft butter. Place on top of the pie and bake for another 20-25 minutes until the filling feels lightly firm. Leave to cool completely or serve warm with some double cream or crème fraîche.
Yours Mrs Flury
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