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American Pumpkin Pecan Pie (Tarte Américaine Potimarron Noix de Pécan)

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This showstopping autumn dessert combines the best of American pie traditions — the silky warmth of spiced pumpkin filling with the rich, caramelised crunch of pecan nuts. Perfect for Thanksgiving or any autumn gathering, this potimarron (red kuri squash) version has a beautifully deep, complex flavour with notes of cinnamon, ginger, and maple.

Ingredients (serves 8-10)

  • 1 portion shortcrust or pecan pastry
  • 400 g pumpkin or potimarron purée (roasted and blended)
  • 3 eggs
  • 150 ml maple syrup or honey
  • 100 ml double cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of cloves
  • 150 g whole pecans for topping

Instructions

  1. Preheat oven to 180°C (360°F). Roll out pastry and line a 24cm pie dish. Blind bake for 15 minutes.
  2. Roast the pumpkin at 200°C until soft, then blend to a smooth purée.
  3. Beat together the pumpkin purée, eggs, maple syrup, cream, and all spices until smooth.
  4. Pour the filling into the pre-baked pastry shell.
  5. Arrange whole pecans decoratively over the top of the filling.
  6. Bake at 180°C for 40-45 minutes until set but with a slight wobble in the centre.
  7. Cool completely before slicing. Serve with whipped cream or crème fraîche.

🎃 Happy Thanksgiving! This pie is even better made a day ahead.

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