Name: Pumpkin pecan pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: Filling; 1 cup pumpkin mash (boiled, drained, processed); 2 eggs; 2/3 cup thickened cream, plus extra, to serve; 1/3 cup brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon all-spice; 1/2 cup pecan halves cream, to serve; 1 3/4 cup plain flour; 1/2 cup pure icing sugar; 100 gram unsalted butter, chilled, cubed; 1 egg

Ingredients

Filling

1 cup pumpkin mash (boiled, drained, processed)

2 eggs

2/3 cup thickened cream, plus extra, to serve

1/3 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon all-spice

1/2 cup pecan halves cream, to serve

1 3/4 cup plain flour

1/2 cup pure icing sugar

100 gram unsalted butter, chilled, cubed

1 egg

Method

1.Sift flour and icing sugar together into a bowl. Rub in butter with fingertips until mixture resembles breadcrumbs. Add egg. Mix to a soft dough. Wrap in plastic wrap and chill 30 minutes.

2.Roll pastry out between 2 sheets of baking paper until 3mm thick. Ease into a lightly greased 23cm loose-bottomed fluted tart pan. Chill 30 minutes.

3.Preheat oven to moderate, 180°C. Blind-bake pastry case 10 minutes. Remove paper and weights. Increase oven to hot, 200°C.

4.To make Filling; In a bowl, combine mash, eggs, cream, sugar and spies. Pour into tart shell. Arrange pecans on top. Bake 10 minutes. Reduce oven to slow, 150°C. Bake 25-30 minutes, until firm. Cool. Dust with icing sugar. Serve in wedges with cream if liked.

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