PUMPKIN, PECAN PIE

Pumpkins are so good used in sweets and one that we often overlook.  When pumpkin is used like this the texture is smooth and velvety.

Serves 10

Ingredients

500g pumpkin, peeled, deseed

2 cups pecans or walnuts

1 cup oats

5 Tbsp butter, melted

2 Tbsp sugar. 2 Tbsp sugar for candied pecans

½ tsp salt

⅓ cup brown sugar

½ cup cream

¼ cup milk

3 eggs

½ tsp ground cinnamon

½ tsp ground ginger

Pinch cloves

Method

Begin by making the pumpkin puree.  Cut the peeled pumpkin into even sized cubes and place into a steamer and steam over boiling water until the pumpkin is very soft (15 minutes). Puree in a food processor until smooth and velvety. Remove and set aside.

Preheat the oven to 180C

Place the pecans on a baking tray and toast for 8 minutes.  Add the oats and continue toasting for a further 5 minutes.  Cool slightly. Remove ¼ cup and set aside.

Add the pecans and oats to a food processor and processor until coarse.  Add the melted butter and processor until combined.

Lightly grease a 20cm pie dish with a little butter.  Press the pecan mixture into the pie dish so that it goes up the sides as well.  Bake for 20 minutes or until lightly golden.

To make the filling.  Puree the pumpkin with the brown sugar, cream, milk, egg and spices until smooth. Pour into the base and bake until set for 35-40 minutes.  Remove and cool.

To candied the pecans and oats.  Add them to a dry heavy pan along with 2 Tbsp sugar over a moderate heat. Stir them together and you will see the sugar starting to melt and caramelise.  Continue stirring until you see the sugar going a golden brown.  Remove them and cool on a lightly greased tray.

Cool the pie in the fridge for a couple of hours before serving. Sprinkle with the candied nuts and serve with whipped cream.