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Pecan Pumpkin Pie

February 4, 2013

These Yankees

This is the second all American meal I have made this year and once again I have been overwhelmed by my own cooking.  American pies are notorious for sweetness.  I pulled off a great pie for sure but dayuuuuuummmmm, I just couldn’t handle it!  I have always wanted to try canned pumpkin and I am looking forward to making more recipes with it.  I found a great supplier so I am looking forward to a vegetable filled future.  With American pies balance is everything, so it is important to know your ingredients first before you experiment because any mistakes can lead to you American desserts being waaaaaayyyyy too sweet, over spiced and/ or bitter.  I followed my first American pie instructions step by step, I suggest you do the same unless you are super confident.

This recipe was  slightly adapted from Good Housekeeping Magazine (October 2012).



375g shortcrust pastry, plain flour (to dust), 425g canned pumpkin, 2 medium eggs, 100ml double cream, 1 tsp mixed spice, 1/4 tsp ground allspice, 1/4 tsp ground cloves, 200g light soft brown sugar, 50g runny honey, 100g pecan halves (chopped).



1. Dust the work surface with the flour and roll out chilled pastry.
2. When pastry is roughly 5 mm thick line a round fluted tart tin or oven proof dish.
3. Chill for 15 minutes.
4. Bake for 15 minutes at 160 degrees C.
5. In a mixing bowl beat together the pumpkin, eggs, cream, spices and 175g of the sugar.
6. Pour into the pastry.
7. Bake for 50 minutes at 160 degrees C.
8. When the filling has almost set remove from the oven and leave to cool completely.
9. Put 25g of the sugar and the honey in a saucepan.
10. Boil for a few minutes before adding the pecans.
11. When the pecans are coated after stirring set aside to cool.
12. Scatter the sugared pecans over the pumpkin.


From → Desserts

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