Pumpkin Pie with Crunchy Nut Topping

Chef: Jus-Rol

Prep: 20 mins

Cook: 65 mins

A variation on our other Pumpkin Pie recipe, in this case we have also added an extra touch by suggesting a delicious nut topping for real indulgence.

500g Jus-Rol™ shortcrust pastry

350g pumpkin flesh cut into pieces

75g golden caster sugar

284ml double cream

3 eggs

1 tsp cinnamon essence

1 tsp vanilla essence

50g butter

100g light brown muscavado sugar

100g walnuts

2-3 tbsp maple syrup

Crème fraiche, for serving

Preheat oven to 200°C (180°C fan assisted)/400°F/Gas 6.

Lay pumpkin on a baking sheet, cover with foil and cook in oven for 15- 20 minutes until soft.

Meanwhile roll out pastry and use to line flan tin.

Line with baking paper and fill with baking beans and bake blind for 15 minutes until just cooked but not too brown.

When the pumpkin is cooked, place in a food processor with sugar, cream, eggs, cinnamon and vanilla and whizz together until well mixed. Alternatively you can mix them all together by hand with a wire whisk.

Carefully pour filling into pre baked pastry case, reduce oven to180°C Gas M 4 and bake for approx. 40 minutes until set. Allow to cool

Whilst pie is cooking melt the butter and stir in sugar and chopped nuts.

After 30 minutes baking time, remove pie from oven, scatter over the nut mixture, spreading lightly with a palette knife and return to oven for final 10 minutes.

Cool before serving with maple syrup and crème fraiche.

Great recipes brought to you by Jus Rol

Serves
6

Preparation Time
20 minutes

Cooking Time
65 minutes

Main ingredients
Fruit, Pastry

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Easy