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BOURBON AND PECAN PUMPKIN PIE

  • Timer Prep 20 min
    Cook 105 min
  • Chart 519.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Peel, remove the seeds and roughly chop the pumpkin or butternut squash. Beat the eggs.

Method

  1. 1 Heat the oven to 200°C/180°C fan/gas 6.
  2. 2 Arrange the pumpkin in a single layer on a large baking tray.
  3. 3 Drizzle over the maple syrup and sprinkle with the spices, then cover tightly with foil.
  4. 4 Bake for 40 minutes or until tender to the touch with a knife.
  5. 5 Meanwhile, on a lightly floured surface, roll out the pastry to the thickness of a pound coin and use to line a 22cm loose-bottomed, fluted flan tin, leaving 1cm of pastry hanging over the edge of the tin.
  6. 6 Prick the base with a fork and chill for 10 minutes or until firm to the touch.
  7. 7 Line the pastry with baking paper, fill with baking beans, and bake for 15 minutes.
  8. 8 Remove the beans and paper, and return to the oven for 5 minutes or until light golden brown.
  9. 9 Trim the excess pastry with a small sharp knife while it is still warm, then set aside to cool.
  10. 10 Remove the pumpkin from the oven.
  11. 11 Put 600g cooked pumpkin, plus the juices, into a food processer.
  12. 12 Leave to cool for 5 minutes, then add the eggs, bourbon and cream, and whizz until smooth.
  13. 13 Pour into the prepared pastry case, and place on a baking sheet.
  14. 14 Reduce the oven temperature to 180°C/160°C/gas 4 and bake for 45 minutes.
  15. 15 Meanwhile, dry fry the pecans in a large frying pan until just turning golden, tip out and set aside.
  16. 16 Cook the caster sugar in the frying pan over a medium heat, shaking the pan but not stirring, until it has melted and turned light golden.
  17. 17 Add 1 tbsp water and swirl to mix with the melted sugar.
  18. 18 Add the toasted pecans and shake the pan to coat them.
  19. 19 Tip onto a lightly oiled baking sheet and leave to cool.
  20. 20 Remove the pie from the oven and leave to cool for 5 minutes in the tin.
  21. 21 Transfer to a serving plate and leave to cool.
  22. 22 Once cool, top with the caramelised pecans.
  23. 23 Serve with ice cream, custard or a little double cream