Traditionally served for Thanksgiving, this pecan pie adds pumpkin purée to the filling for a delicious seasonal twist. The pecan topping adds moreish texture, but do be careful not to burn them in the hot honey sugar glaze. Serve at the table alongside whipped cream or a scoop of classic vanilla ice cream.
From sweet to savoury, find our favourite tart recipes here.
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Yields:
8
Prep Time:
20 mins
Cook Time:
1 hr 12 mins
Total Time:
1 hr 32 mins
Cal/Serv:
493
Ingredients
Plain flour, to dust
375 g (13oz) shortcrust pastry
425 g tin Libby's 100% Pure Pumpkin Pureé
2 medium eggs, lightly beaten
100 ml (3 1/2fl oz) double cream
1 tsp. mixed spice
1/4tsp ground allspice
Pinch ground cloves
200 g (7oz) light soft brown sugar
50 g (2oz) runny honey
100 g (3 1/2oz) pecans, chopped
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with flour and roll out pastry until it is 5mm (¼in) thick. Use to line a 20.5cm (8in) round, 4cm (1½in) deep fluted tart tin. Put tin on baking tray and chill for 15min.
Step 2
Line pastry with a sheet of baking parchment and fill with baking beans. Bake for 15-20min, then carefully remove beans and parchment. Return tin to the oven and cook for a further 10-15min until golden and the base feels sandy to the touch. Take out of oven and set aside. Turn oven down to 160°C (140°C fan) mark 3.
Step 3
To make the filling, beat together pumpkin purée, eggs, cream, spices and 175g (6oz) of the sugar. Pour into the cooked pastry case. Bake for 45min, or until the filling is just set. Remove from oven and allow to cool completely in the tin.
Step 4
For the pecan topping, line a baking sheet with baking parchment. Put the remaining 25g (1oz) sugar and honey in a pan and stir on a medium heat until dissolved. Turn up the heat and boil for a few min, then add the pecans and stir to coat. Tip the pecans on to the paper and set aside to cool. Scatter the pecans over the top of the tart and serve in slices with cream or ice cream.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
