Pumpkin Pie ©


Pecan Pastry
  • 7.7oz-220g plain flour (sifted)
  • 4.2oz-120g unsalted butter (cold & cubed)
  • 1 egg yolk (free-range)
  • 5.2oz-150g golden caster sugar
  • 1.7oz-50g crushed pecans
  • 6 tablespoons water
  • Pinch of salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 2 large eggs (free-range)
  • 1 egg yolk (free-range)
  • 17.6oz-500g pumpkin flesh
  • ½ teaspoon ground cinnamon
  • ½ teaspoon all spice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 10.5oz-300g evaporated milk
  • 6.3oz-180g light brown soft sugar
  • ½ teaspoon salt
  • 4.7oz-135g maple syrup


  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the cinnamon, vanilla essence, pecans, salt and golden caster sugar. Mix well. Follow with the water and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  3. Meanwhile, half the pumpkin and scoop out the seeds and stringy bits with a spoon and discard. Chop into chunks and bring to boil in a pan of water. Reduce to a simmer for 30 minutes. Drain and allow the pumpkin to cool before cutting the skin off. Puree the flesh using a mini food processor or hand blender and set to one side
  4. In a separate large mixing bowl, lightly whisk all the eggs along with the extra egg yolk- set to one side
  5. In a small saucepan over a medium heat, add the milk, salt, sugar and spices and bring to a simmer whilst whisking it continuously. Remove from the heat as it starts to simmer and add to the egg mix straight away. Briefly mix it all together
  6. Add the pumpkin puree and maple syrup and mix again
  7. Pre-heat the oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 23cm/9" flan/tart tin and set to one side
  8. Remove the pastry from the fridge and roll out onto a floured surface until it is an even thickness (about half the width of a £1 coin) and line the prepared tin with it. Prick the base all over with a fork and pour in the pumpkin mixture (you may have some mix left over depending on how deep you like the filling). Pop into the oven for 35 minutes.
  9. Turn the oven up to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven and bake for a further 30 minutes (until the edges turn puffy but the middle is still a bit wobbly)
  10. Remove from the oven and leave to cool completely in the tin before removing and serving

Image Gallery