Two classics become one to create a creamy filling with a crunchy, nutty top.
Pumpkin pecan pie
Serves 6-8
Ingredients
1 packet (400g) shortcrust pastry, defrosted
Flour, for dusting
1 packet (500g) pumpkin cubes
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium fat cream cheese
1 cup (200g) brown sugar
Grating of nutmeg
1 tsp (5ml) ground cinnamon
¼ cup (60ml) honey
1 large packet (150g) pecan halves
Whipped cream, for serving
Honey, for serving (optional)
Method
- Roll out pastry on a floured work surface to 4mm thick. Line a 25cm tart tin with pastry, cutting away any excess pastry. (See Cook’s note.)
- Use a fork to prick the base of tart, which will allow steam to escape.
- Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill.
- Preheat oven to 200°C.
- Steam pumpkin on the stove or in the microwave. Cool slightly.
- Blitz pumpkin using a stick blender (or use a masher if you like) until smooth. Stir in butter and set aside to cool.
- Whisk together remaining ingredients until well combined, then fold in the pumpkin puree.
- Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
- Pour pumpkin batter into the par-baked tart shell.
- Bake for another 25 minutes.
- Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
- Cool for 10 minutes in tin before unmoulding.
- Serve tart warm with a dollop of cream and a drizzle of honey, if you like.
Cooks note
To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge.
By: Liezl Vermeulen
Photography by: Zhann Solomons
Also read: Sweet potato and pecan hotcakes
