Maple Pumpkin Pie

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difficulty Created with Sketch. Difficulty: Intermediate prep-time Created with Sketch. Preparation time: 40 minutes cooking-time Created with Sketch. Cooking time: 1 hour 30 minutes serving-size Created with Sketch. Serves: 8

Sweet and decadent with a subtle hint of spice, this classic pumpkin pie is perfect hot or cold.

Nutrition per serving
Kcal
318
Fat
18g
Sat Fat
10.8g
Carbs
29.7g
Sugars
13.2g
Fibre
1.9g
Protein
8.4g

Method

  1. Preheat oven to 190C/180C fan.
  2. Bring a large saucepan of water to the boil and add the pumpkin chunks, covering with a lid.
  3. Cook for 25 minutes or until the pumpkin is tender, draining well and allowing to cool.
  4. Once cool, mash the pumpkin to a purée by hand or using a food processor until smooth.
  5. Roll out the pastry on a lightly floured surface and line a 22cm tart case, then chill for 15 mins.
  6. Line with baking parchment and fill with baking beans and blind bake for 15 minutes. Remove the beans and paper and continue to bake for 10 minutes until the base is pale gold in colour. Remove from the oven and allow to cool slightly.
  7. While the base is cooling, prepare the pie filling; beat the eggs and add to the puréed pumpkin, mixing to incorporate. Add the maple syrup, spices and evaporated milk.
  8. Mix the filling ingredients until a smooth, silky mixture forms. Pour the mixture into the tart shell.
  9. Bake in the centre of the oven for 15 minutes or until the pumpkin mixture is firm.
  10. Serve hot or cold with a garnish of whipped cream.

Ingredients

  • 350g Maple shortcrust pastry
  • 1 pumpkin, peeled, deseeded and cut into chunks.
  • 2 eggs
  • 3 tbsp dark, robust-tasting maple syrup
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 410g evaporated milk
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