Maple Pumpkin Pie - Recipe by Maple from Canada

Ingredients

350 g shortcrust pastry, homemade or ready rolled
1 pumpkin, peeled, deseeded and cut into chunks
2 large eggs
3 Tbs pure maple syrup (preferably dark syrup for its robust taste)
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 can (375mL) evaporated milk

Method

Preheat oven to 190 C.

Bring a large saucepan of water to the boil and add the pumpkin chunks, covering with a lid.

Cook for 25 minutes or until the pumpkin is tender, draining well and allowing to cool.

Once cool, mash the pumpkin to a purée by hand or using a food processor until smooth.

Roll out the pastry on a lightly floured surface and line a 22 cm tart case, then chill for 15 minutes.

Line with baking parchment and fill with baking beans and blind bake for 15 minutes. Remove the beans and paper and continue to bake for 10 minutes until the base is pale gold in colour. Remove from the oven and allow to cool slightly.

While the base is cooling, prepare the pie filling; beat the eggs and add to the puréed pumpkin, mixing to incorporate. Add the maple syrup, spices and evaporated milk.

Mix the filling ingredients until a smooth, silky mixture forms. Pour the mixture into the tart shell.

Bake in the centre of the oven for 15 minutes or until the pumpkin mixture is firm.

Serve hot or cold with a garnish of whipped cream.

Credits: Maple from Canada

Photo Credits: Maple from Canada