Snacks/ Sweet

Pumpkin Pie with Pecan Nut Crumble

Pumpkin Pie with Pecan Nut Crumble

Ingredients

  • 420g shortcrust pastry, thawed
  • Flour for dusting
  • 500g butternut, peeled, deseeded and chopped
  • 100g butter, chopped
  • 30 ml Olive Pride Blend of Seeds Oils and Extra Virgin Olive Oil
  • 125ml maple syrup
  • 2 eggs
  • 125ml Clover Fresh Cream
  • ½ tsp nutmeg
  • 225g flour
  • 80g icing sugar
  • 3 egg yolks
  • 5ml vanilla extract
  • FOR PECAN NUT CRUMBLE:
  • 30g pecan nuts, toasted and roughly chopped
  • 1tbsp brown sugar
  • ½ tsp ground cinnamon

Instructions

1

Preheat the oven to 160°C

2

Grease a loose-bottom tart tin

3

Roll the pastry out to 3mm thick on a lightly floured surface

4

Line the tart tin with the pastry and blind bake

5

Remove from the oven and allow to cool completely

6

Increase the oven to 180°C

7

Cook the butternut until soft and drain

8

Mash until smooth and stir in the butter until melted with the olive oil until well combined

9

Set aside and allow to cool completely

10

Stir in the maple syrup and eggs in one at a time

11

Add the cream and nutmeg and sift in the flour and icing sugar

12

Add the egg yolks one at a time and stir in the vanilla extract

13

Pour the mixture into the pastry case and bake for 35-40 minutes until firm and golden

14

Remove and allow to cool

15

FOR THE PECAN NUT CRUMBLE:

16

Combine all the ingredients

17

Once the pie has cooled sprinkle with the sugar and cut into squares

18

Serve slightly cooled or slightly warm with whipped cream

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