Traditional pumpkin pie is silky smooth, but decorating with toasted pecan nuts and pumpkin seeds adds a little crunch. Us Brits owe our thanks to the first European settlers into America for creating this classic recipe which is a staple for thanksgiving celebrations across the pond. Try it, it’s delicious!
Ready in: 90 minutes
For the Tart
500g sweet shortcrust pastry
For the Filling
800g pumpkin, quartered, skin on.
¼ tsp ground nutmeg
¼ tsp ground ginger
1 vanilla pod, split lengthways
¼ tsp ground cinnamon
4 tbsp maple syrup
2 tbsp caster sugar
3 large free-range eggs, beaten
200ml double cream
For the decoration
4 tbsp caster sugar
50g pumpkin seeds
- Preheat the oven to 200C/400F/gas mark 6. Roll out the pastry and line a 22cm fluted tart tin with it. Blind bake the pastry for 15-20 minutes until cooked but not coloured.
- Place the quartered pumpkin on a baking tray. Sprinkle over the spices and add the vanilla pod, then drizzle with the maple syrup. Cover the tray securely with tinfoil and roast in the oven for 45 minutes. Reduce the oven to 180C/350F/gas mark 4.
- Allow the pumpkin to cool, and then scoop out the flesh. Add it to a blender, remove the vanilla pod and pour over any syrup from the bottom of the baking tray. Blitz until smooth. Transfer the smooth mix to a bowl. Add the sugar, eggs and cream, then beat. Tip the mixture into the pastry case with the mix and bake for 45 minutes.
- While the tart is baking, scatter the seeds and pecan nuts evenly on a tray. Sprinkle over the sugar and toast in the oven for the last 10 minutes of cooking.
- Remove the tart from the oven. When the tart has cooled, decorate the top with the pumpkin seeds and pecan nuts. Serve with cream or ice-cream.