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
