Pumpkin Pie With Pecan & Maple Cream

Easy and delicious. The cream is also good with apple pie or sticky toffee pudding.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 1  lb pumpkin, peeled and cut into chunks
• 1  lb  shortcrust pastry
• 6  ounces light brown sugar
• 2  eggs
• 2⁄3 cup heavy cream
• 1  teaspoon cinnamon
• 1  teaspoon allspice
• 1  teaspoon ground ginger
• 1  pinch nutmeg

• FOR THE PECAN AND MAPLE CREAM

• 2⁄3 cup heavy cream
• 5  tablespoons maple syrup
• 1  ounce pecans, finely chopped

Directions

1. Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
2. On a lightly floured surface, roll out pastry so it's wide enough to line a 10in tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 minutes
3. Heat oven to 400°F Line the case with foil and baking beans, then bake for 15-20 minutes Remove foil and beans, then cook for a further 10 mins until the pastry is golden.
4. Turn oven down to 325°F
5. 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.
6. Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.