• 8servings
  • 65minutes
  • 466calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, C, D
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 425g pumpkin puree

  3. 125ml single cream

  4. 150g caster sugar

  5. 1 tablespoon plain flour

  6. 1 teaspoon grated lemon zest

  7. 1/2 teaspoon vanilla extract

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon ground cinnamon

  10. 1/4 teaspoon ground nutmeg

  11. 1/8 teaspoon ground allspice

  12. 1 (23cm) prepared sweet pastry case

  13. 165g packed light brown soft sugar

  14. 120g pecans, chopped

  15. 50g unsalted butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 C / Gas 5.

  2. Beat the eggs, pumpkin and single cream together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg and allspice until evenly blended. Pour the pumpkin mixture into the prepared pastry case. Cover the edges of the pie with foil strips to prevent burning.

  3. Bake in preheated oven for 20 minutes.

  4. Meanwhile, prepare the pecan-caramel topping by mixing the light brown soft sugar, pecans and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly and a knife inserted in the centre comes out clean, about 20 minutes more. Cool on a wire rack.


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