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
Preheat the oven to 160°C
Grease a loose-bottom tart tin
Roll the pastry out to 3mm thick on a lightly floured surface
Line the tart tin with the pastry and blind bake
Remove from the oven and allow to cool completely
Increase the oven to 180°C
Cook the butternut until soft and drain
Mash until smooth and stir in the butter until melted with the olive oil until well combined
Set aside and allow to cool completely
Stir in the maple syrup and eggs in one at a time
Add the cream and nutmeg and sift in the flour and icing sugar
Add the egg yolks one at a time and stir in the vanilla extract
Pour the mixture into the pastry case and bake for 35-40 minutes until firm and golden
Remove and allow to cool
FOR THE PECAN NUT CRUMBLE:
Combine all the ingredients
Once the pie has cooled sprinkle with the sugar and cut into squares
Serve slightly cooled or slightly warm with whipped cream
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