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