Pumpkin, Maple and Pecan Pie


Pumpkin, Maple and Pecan Pie

With the clocks about to change, leaves falling in the woodlands here at the Farm and sweet chestnuts in abundance it’s beginning to feel quite autumnal!

It’s a great time of year to be a chef, with so many fantastic ingredients in season – beetroots, local game, wild mushrooms and of course squashes and pumpkins.

Last year over 18,000 tonnes of Pumpkin was binned in the UK, and with that in mind I’ve put together what I believe is the ultimate Pumpkin Pie to help inspire you to not waste your pumpkin this year!

Pumpkin, Maple and Pecan Pie:

750g Pumpkin Flesh

120g Caster Sugar

50ml Maple Syrup

1 Tsp Maldon Sea Salt

1 Orange Zest

½ Tsp Freshly Grated Nutmeg

1 Tsp Cinnamon

1 Handful of Chopped Pecans

3 Free Range Eggs

30g Melted Butter

160ml Full Fat Milk

350g Shortcrust Pastry (Homemade is always best)

Place the Pumpkin Flesh into a Baking Tray and drizzle with 30ml of the Maple Syrup. Place into a preheated oven at 180c until the flesh is tender and mashes under the pressure of a spoon.

Once removed from the oven, using a potato masher, mash the pumpkin until a smooth puree is formed. If desired this can be passed through a sieve to ensure it’s smooth.

Roll out the pastry and line a 20-22cm Tart Case, line with baking paper and fill with baking beans. Place in the oven at 180c for 12 minutes. Remove the beans from the case, and brush the inside of the case with one beaten egg, this will ensure a nice crisp pastry case. Cook for a further 10 minutes until golden and crisp.

Add the pumpkin to a large bowl before adding the remainder of the ingredients and beating well till a smooth mix is formed.

Bake at 210c for 12 minutes before lowering the temperature to 170c for 30-40 minutes until the filling has just set.

 

Leave to cool in the tin. Slice generous portions, and serve with clotted cream.

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