- Serves 8
- 15 mins to prepare and 1 hr 20 mins to cook, plus cooling and chilling
- 364 calories / serving
- 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)
- Cook the pumpkin or squash for 12-15 mins in a pan of boiling water until tender.
- Drain and set aside to cool completely. Preheat the oven to gas 4, 180°C, and fan 160°C.
- Grease a 20cm loose-bottomed tart tin, line with the pastry, and trim.
- Line with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans.
- Bake for a further 10 mins.
- Blitz the cooled pumpkin in a food processor until smooth.
- Add 50ml maple syrup, the mixed spice evaporated milk, eggs, and blitz again.
- Pour the mix into the tart case, leaving a small gap at the top of the pastry.
- You may not need all the filling. Bake, the pie for 40 mins, or until the filling is just firm.
- Mix most of the remaining maple syrup in a bowl with the pecans.
- Stir to coat. Arrange on the top of the pie, then drizzle over the rest of the syrup.
- Return to the oven for 20-25 mins until the pecans are toasted.
- 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.