Pumpkin pie with pecan praline and crème fraiche.
Ingredients
For the filling
- 750g – pumpkin/squash
- 140g – caster sugar
- ½ tsp – salt
- ½ tsp – nutmeg
- ½ tsp – cinnamon
- 2 – eggs
- 25g – butter
- 175ml – milk
For the pastry
- 150g – sugar
- 190g – softened butter
- 2 – eggs
- 375g – plain flour
For the praline
- 175g – pecans
- 125g – caster sugar
Method:
- Peel and deseed the pumpkin, roughly chop and place in a pan of water and boil until soft. When cool, blend to a smooth puree.
- For the pastry, combine the sugar and butter together, before adding the flour and the eggs. Set pastry aside in the fridge and allow to chill slightly, before rolling out and lining your tart case.
- Allow the tart case to rest in the fridge for about 15 minutes before blind baking in the oven (180C) for 15 minutes. Remove baking beans and cook for a further 10 minutes until golden.
- For the filling, place dry ingredients into a bowl, before mixing in the melted butter, eggs and milk. Whisk together before adding the pumpkin puree. Pour mixture into the cooled tart case, place in the oven (200C) for 10 minutes. Reduce the temperature to 160C and bake for a further 35-40 minutes until just set.
- For the praline, dissolve the sugar in a little water and boil until golden in colour, stir in pecans and pour over a tray lined with baking paper. When cool, bash with a rolling pin.
- To serve, place a chilled piece of the pie onto a plate, sprinkle with praline and place a quenelle of crème fraiche on top.
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