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

1. 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.) 
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puree. 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
12. Cool for 10 minutes in tin before unmoulding. 
13. 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

The post Pumpkin pecan pie  appeared first on MyKitchen.

Sweet dreams are made of hasselback butternut with pecan and honey butter! Make this treat your new decadent side, or cook it over the braai.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
1 butternut, halved and seeded
4 tbsp honey
4 tbsp butter
3 sprigs rosemary
⅓  cup pecans, toasted and chopped

METHOD
1. Preheat oven to 180°C.
2. Lay the butternut halves cut-sides down. With a sharp knife, make slices, about 3 mm apart, without cutting all the way through.
3. Heat the honey, butter and rosemary until melted.
4. Brush honey butter over the butternut halves, making sure it drips down between the slices. Reserve some for the nuts.
5. Wrap butternut halves in foil and braai until soft and golden.
6. Toss the pecans with the remaining honey butter, then sprinkle over the butternut.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Opt for a dish with local flavour and try your hand and these Chakalaka rice stuffed butternuts.

The post Hasselback butternut with pecan and honey butter appeared first on MyKitchen.