Spiced pumpkin pie with pecan crust
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 16 slices |
Ingredients
- 2 eggs
- 10 ml ginger, ground
- 10 ml nutmeg
- 10 ml cinnamon, ground
- 60 ml low fat milk
- 9 tbsp maple syrup
- 4 tbsp olive oil
- 500 g pumpkin, trimmed and cubed
- 160 g dates
- 180 g pecan nuts, toasted and finely ground
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat oven to 170˚C.
- Place the pumpkin on a baking tray and brush the pieces with the olive oil and roast in the oven until soft.
- In the meantime, place ground pecan nuts and dates in a food processer and blend until it resembles fine bread crumbs. If the mixture is not coming together add 15ml water or orange juice.
- Line a greased 20cm tart case with the date and nut mixture and place in the fridge to set.
- Place cooled soft pumpkin in a food processer and blend until smooth then add the milk, eggs, maple syrup and spices.
- Pour the pumpkin mixture into the pecan crust.
- Bake the tart for about 30- 40 minutes until the filling is set.
- Allow to cool slightly and serve warm or at room temperature.
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