The Ultimate Pumpkin Pie
This is hands-down the most delicious pumpkin pie we've ever eaten. If you prefer you can use a regular pastry base but I like the crunch of a biscuit crumb crust. We've added candied nuts and a cinnamon honey cream to make it extra special but these are entirely optional.
1 hour 15 mins
1 kg pumpkin, skin-on, halved and deseeded
250 g sour cream
1/2 cup soft brown sugar
2 tbsp golden syrup, or treacle
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1 orange, finely grated zest of
a pinch of salt
1 cup walnuts, pecans, or almonds
2 tbsp maple syrup
250 g plain sweet biscuits, finely crumbled
2 tsp ground ginger
140 g butter, melted
CINNAMON HONEY CRÈME FRAICHE
250 g crème fraîche
250 g cream cheese
1 tbsp honey
1/2 tsp cinnamon
Preheat oven to 180°C fanbake and grease the sides of a 25cm-diameter, high-sided loose-bottomed pie tin and line the base with baking paper. (If you only have a shallow flan tin, make half the amount of filling mixture).
Arrange pumpkin halves, cut-side down, on a baking tray lined with baking paper and bake until they can be easily pierced with a fork (about 40-50 minutes).
Scrape out flesh into a bowl or food processor, discarding skin.
Purée flesh – you should have about 3½ cups.
While the pumpkin is cooking, make the Maple-Glazed Nuts.
Place the nuts in a bowl, add the maple syrup and toss to coat.
Spread out on an oven tray lined with baking paper and bake at 180°C for 10-12 minutes until the syrup has set and the nuts are crunchy.
To make the Ginger Crust, combine biscuit crumbs with ginger and mix in butter until evenly combined.
Press the crumbs evenly over the base of the prepared tin and 4cm up the sides.
Chill until needed.
Once the pumpkin and nuts are cooked, increase oven temperature to 200°C fanbake.
Add sour cream, brown sugar, treacle or golden syrup, eggs, cinnamon, ginger, cardamom, orange zest and salt to the pumpkin purée and blend until smooth.
Pour into the chilled crust and smooth the top.
Bake until filling is set (35-40 minutes).
While pie is baking, make the Cinnamon Honey Crème Fraîche by mixing the ingredients together in a bowl.
Allow the pumpkin pie to cool before serving at room temperature garnished with Maple-Glazed Nuts and Cinnamon Honey Crème Fraîche.
Leftover pie will keep in the fridge for 3-4 days. Bring back to room temperature 30 minutes before serving.
You can use pastry instead of a biscuit base. Form 350g storebought shortcrust pastry into a log, cut into 5mm-thick slices and use to line base and 4cm up the sides of the pie tin, pressing to join so there are no holes.