1 sheet rolled shortcrust pastry 1 egg yolk Baking beans
425g pumpkin puree 250ml double cream 125ml whole milk 3 eggs 160g light brown sugar 1 tsp ground ginger 1 tsp ground cinnamon Freshly grated nutmeg ¼ tsp ground cloves 1 tsp vanilla extract
75g toasted pecans 1 tbsp demerara sugar Sprinkle of sea salt
Eggnog Custard 300 ml fresh custard ¼ tsp freshly grated nutmeg ¼ tsp ground cinnamon 1 tbsp maple syrup 70ml dark rum 100ml whipped cream
Line a 23cm fluted tart tin with the pastry. Weigh down with baking beans and bake @ 160 for 20-25 mins. Remove from the oven and remove the beans, brush with the egg yolk and return to the oven for a further 3 minutes. Remove and set aside.
In a jug blender combine all of the pumpkin filling ingredients and blitz until smooth. Pour into the tart case and bake at 160 until just firm, 40-45 mins. Remove from the oven and chill.
In a bowl mix the custard with the spices, maple syrup and rum. Fold in the whipped cream.
To serve, decorate the pie with the chopped pecans, sugar and salt and serve with the eggnog custard.
Jug blender, rolling pin, flour bowl, baking paper, maurice, baking beans, trays, bowl for custard, bowl for cream, maurice, bowl for pecan mix, jug, knife, whisk,