Pumpkin and pecan pie recipe

• Serves 8
• 15 mins to prepare and 1 hr 20 mins to cook, plus cooling and chilling
• 364 calories / serving
• Vegetarian

Ingredients

• 650g pumpkin (or butternut squash), peeled, seeded, and diced
• butter, for greasing
• 1 x 375g pack ready-rolled light shortcrust pastry
• 100ml maple syrup
• 1 tsp ground mixed spice
• 1 x 170g tin reduced-fat evaporated milk
• 3 large eggs, beaten
• 100g pecan nuts
• icing sugar for dusting (optional)

Method

1. Cook the pumpkin or squash for 12-15 mins in a pan of boiling water until tender.
2. Drain and set aside to cool completely. Preheat the oven to gas 4, 180°C, and fan 160°C.
3. Grease a 20cm loose-bottomed tart tin, line with the pastry, and trim.
4. Line with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans.
5. Bake for a further 10 mins.
6. Blitz the cooled pumpkin in a food processor until smooth.
7. Add 50ml maple syrup, the mixed spice evaporated milk, eggs, and blitz again.
8. Pour the mix into the tart case, leaving a small gap at the top of the pastry.
9. You may not need all the filling. Bake, the pie for 40 mins, or until the filling is just firm.
10. Mix most of the remaining maple syrup in a bowl with the pecans.
11. Stir to coat. Arrange on the top of the pie, then drizzle over the rest of the syrup.
12. Return to the oven for 20-25 mins until the pecans are toasted.
13. Leave to cool in the tin, then chill for 2 hrs. Remove from the tin and dust with icing sugar, if you like.

Tip: Short on time? Microwave 2 x 350g packs of diced butternut squash cubes (in place of pumpkin) to pack instructions, then continue with the recipe.