This is one of those useful recipes that can be made in separate stages to fit in with your busy day. Caramelise the pecans, make the pastry (or buy ready–made), cook the pumpkin – all this can be done up to three days in advance – then cook the pie and decorate on the day! The caramelised pecans are a great garnish and traditionally go well with this sweet pumpkin combination of honey and cream. It is the perfect dessert for Succot, Shavuot or Rosh Hashanah.

pecan pumpkin pie 3

Denise Phillips’ Honey Pecan Pumpkin Pie

Preparation time: 45 minutes
Cooking time: 1 hour 20 minutes
Serves: 8 people[divider]

Ingredients:

For the pastry:

300g Plain flour
160g unsalted butter
1 egg
1 teaspoon – vanilla essence
2 tablespoons caster sugar
OR 300g ready-made short
crust pastry (Start at stage 4)
1 egg yolk – for glazing

For the filling:
450g Pumpkin – peeled and
roughly chopped or 1 tin
225g caster sugar
1 tablespoon corn flour
½ teaspoon cinnamon
Pinch of salt
½ tspn ground mixed spice
2 tablespoons honey
3 tbps whipping cream
3 large eggs

For the topping:
6 tbps whipping cream
1 tablespoon – clear honey
3 tablespoons sugar
2 tablespoons honey
1 tablespoon unsalted butter
55g pecan halves

 

Method:

For the pecans:

1. Line plate with baking parchment. Pour honey, sugar and butter into
medium saucepan. Allow the sugar to dissolve and the butter to melt.
2. Add pecan halves and stir. Continue to cook until sugar caramelisea.
Pour the mixture onto the baking parchment paper and leave to cool.

For the pastry:

1. If making your own – place all the ingredients into a food processor and
combine together so that a dough forms.
2. Remove, wrap in cling film and refrigerate for a minimum of 30 minutes.
3. Lightly dust the work surface with flour. Roll out the pastry so that it fits
a 23.5cm (9 inch) deep loose-bottom pie dish.
4. Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
5. Blind bake for 15 minutes. Remove from the oven and glaze the pastry
with the egg yolk. Return to the oven for 5 minutes.

For the filling:

1. Place the prepared pumpkin in a saucepan with 4 tablespoons of water and cook for approximately 15 minutes or until soft.

2. Whisk the sugar, cornflour, cinnamon, mixed spice, salt and pumpkin in a
food processor.
3. Add the honey and cream followed by the eggs. Blend together and pour
into the cooked pastry case.
4. Place in the oven for 1 hour or until it is puffed up and slightly cracked.
Cover with foil if it starts to burn.
5. Remove from oven and allow to cool. (Can be made the day before!)

For the topping:
1. Whip the cream and honey together and pipe or spoon this mixture along
the top of the pie.

To serve the stylish way:
Decorate with the caramelised pecans halves and serve in thin slices.

Click here for more details about Denise Phillips and her cookery classes