Marks & Spencer’s Bourbon & Pecan Pumpkin Pie
- vanilla ice cream
- 3 tbsp caster sugar
- 75g pecans
- 200ml double cream
- 2 tbsp bourbon
- 3 eggs
- 320g sweet dessert pastry
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 3 tbsp maple syrup
- 800g pumpkin or butternut squash
Peel, remove the seeds and roughly chop the pumpkin or butternut squash. Beat the eggs.
- Heat the oven to 200°C/180°C fan/gas 6.
- Arrange the pumpkin in a single layer on a large baking tray.
- Drizzle over the maple syrup and sprinkle with the spices, then cover tightly with foil.
- Bake for 40 minutes or until tender to the touch with a knife.
- Meanwhile, on a lightly floured surface, roll out the pastry to the thickness of a pound coin and use to line a 22cm loose-bottomed, fluted flan tin, leaving 1cm of pastry hanging over the edge of the tin.
- Prick the base with a fork and chill for 10 minutes or until firm to the touch.
- Line the pastry with baking paper, fill with baking beans, and bake for 15 minutes.
- Remove the beans and paper, and return to the oven for 5 minutes or until light golden brown.
- Trim the excess pastry with a small sharp knife while it is still warm, then set aside to cool.
- Remove the pumpkin from the oven. Put 600g cooked pumpk
- in, plus the juices, into a food processer. Leave to cool for 5 minutes, then add the eggs, bourbon and cream, and whizz until smooth.
- Pour into the prepared pastry case, and place on a baking sheet. Reduce the oven temperature to 180°C/160°C/gas 4 and bake for 45 minutes.
- Meanwhile, dry fry the pecans in a large frying pan until just turning golden, tip out and set aside.
- Cook the caster sugar in the frying pan over a medium heat, shaking the pan but not stirring, until it has melted and turned light golden.
- Add 1 tbsp water and swirl to mix with the melted sugar. Add the toasted pecans and shake the pan to coat them. Tip onto a lightly oiled baking sheet and leave to cool.
- Remove the pie from the oven and leave to cool for 5 minutes in the tin.
- Transfer to a serving plate and leave to cool. Once cool, top with the caramelised pecans. Serve with ice cream, custard or a little double cream.
Credit: http://cookwithmands.com/recipes/bourbon-and-pecan-pumpkin-pie« Previous Page