• 8servings
  • 125minutes
  • 326calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (23cm) shortcrust pastry case

  2. 185g pumpkin puree

  3. 2 tablespoons light brown soft sugar

  4. 1 egg

  5. 2 tablespoons soured cream

  6. 1/8 teaspoon ground cinnamon

  7. 1/8 teaspoon ground nutmeg

  8. 275g golden syrup

  9. 110g light dark brown soft sugar

  10. 3 eggs

  11. 50g unsalted butter, melted

  12. 2 teaspoons vanilla extract

  13. 1/4 teaspoon lemon zest

  14. 1 1/2 teaspoons lemon juice

  15. 1/4 teaspoon salt

  16. 150g chopped pecans

Instructions Jump to Ingredients ↑

  1. Place an oven rack on the upper third of the oven. Preheat oven to 220 C / Gas 7.

  2. To Make Pumpkin Layer: In a medium bowl combine pumpkin puree, 2 tablespoons dark brown soft sugar, 1 egg, soured cream, cinnamon and nutmeg. Stir until thoroughly combined. Spread mixture into pastry case.

  3. To Make Pecan Layer: In a medium bowl, combine golden syrup, 110g light brown soft sugar, 3 eggs, butter, vanilla, lemon zest, lemon juice and salt. Mix well, then stir in pecans. Carefully spoon mixture over pumpkin layer.

  4. Bake in preheated oven for 20 minutes, then reduce heat to 180 C / Gas 4. Bake an additional 20 to 30 minutes. The filling will puff slightly, but the centre will not be completely set. Allow to set for at least an hour before serving. Serve warm or at room temperature.


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