Pumpkin Pie with Walnut-Cinnamon Crunch
A nubbly, nutty topping sets Katie Bishop’s pumpkin pie apart from the rest. You could use any kind of firm, orange-fleshed culinary pumpkin or squash – just not the carving kind. Follow Katie on Instagram and browse our dessert recipe collection
Ingredients
- 300 g edible pumpkin or butternut squash, peeled and deseeded and cut into chunks
- 215 g pack cooks’ ingredients sweet pastry case
- 6 tbsp maple syrup
- 1 large free range egg, beaten
- 4 tbsp single cream, plus extra to serve
- Pinch freshly grated nutmeg
Instructions
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Bring a small pan of water to the boil and add the pumpkin or squash.
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Cook for 15 minutes or until tender, then drain. Press the pumpkin or
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Squash through a sieve into a large bowl to make a purée, then allow to cool.
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Preheat the oven to 160 °C, gas mark 3 and place the pastry case onto
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A baking sheet. When the pumpkin or squash is cool, add the maple syrup,
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Egg, cream and nutmeg, then mix well. Sit the pastry case on a baking sheet.
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Pour the mixture into it and bake in the oven for 40 minutes or until just set.
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Leave the pie to cool completely at room temperature. Meanwhile,
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Place the walnuts, cinnamon and half the sugar into a mini food processor and
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Pulse until the nuts are finely chopped. Stir in the remaining sugar. Sprinkle
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Over the pie, then cut into slices and serve with cream.
Notes
Committed to this collection by the hand of Hunter.
