Makes 1 pie
35ml ice water
225g pumpkin puree
90ml double cream
60g light brown sugar
1 tbsp melted butter
1 egg yolk
½ tsp cinnamon
¼ tsp mace
¼ tsp ground cardamom
125g pecan nuts (toasted)
1 tbsp light brown sugar
1 egg white
½ tbsp maple syrup
½ tbsp melted butter
Pinch of salt
Start by making the pastry, in a bowl add the flour, sugar, salt and butter and rub together until it resembles fine breadcrumbs.
Gradually add the water little by little to bring it together to form a dough. Don’t mix too much as this will tighten the gluten and make the dough tough.
Cover in cling film and place in the fridge for at least a half hour.
Next make the pecan topping by adding everything to a bowl and mixing well.
Now for the filling; add all the filling ingredients to a bowl and whisk together very well until it’s all combined.
Preheat the oven to 180 deg C.
Next you need to blind bake the tart case, take a fluted or disposable pie crust tin and grease and flour it.
Roll out the pastry and place into the tin, making sure to press it into the edges and flutes of the tin.
Put a cartouche of greaseproof paper and place on top of the pastry, add some rice or baking beans or dried beans on top of the greaseproof and bake for 10 mins. Afterwards remove the paper and beans, brush with a little egg white and return to the oven and bake for further 7 mins to fully cook the pastry.
When that’s done and while it’s still hot add the filing mixture and reduce the heat to 160 and bake for 35-40 mins. The middle of the pie should have a slight wobble.
Straight after it's been in the oven, pour over the pecan topping and bake for another 10 mins and then remove and allow to cool.
When cool, slice into 8 slices and serve with a healthy dollop of whipped cream.