Pumpkin & walnut pie
With its sweet, spiced filling and buttery crust, this classic autumnal dessert is a favourite for a reason. Recipe and image courtesy of California Walnuts, californiawalnuts.co.uk
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
Serves: 10
Ingredients
- 100g California walnuts, chopped, plus 50g extra
- 250g plain flour
- 125g cold butter, diced
- 1 medium egg yolk
- 425g can pumpkin purée
- 3 large eggs
- 397g tin condensed milk
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp maple syrup
Method
Step 1
For the pastry, blitz 25g walnuts in a food processor until finely chopped. Add flour and butter and blitz to breadcrumb consistency. Add egg yolk and up to 3 tbsp water. Mix to a soft dough. Wrap in clingfilm and chill for 30 minutes.
Step 2
Preheat the oven to 200°C/180°C/gas mark 6. Roll out pastry on a lightly floured surface. Use to line a 23cm fluted flan tin; prick base with a fork and chill for 15 minutes.
Step 3
Line the pastry case with scrunched-up baking parchment, add baking beans and blind-bake for 15 minutes. Remove the beans and parchment and bake for a further 5 minutes. Cool slightly.
Step 4
Place the pumpkin in a food processor with the eggs, milk and spices and blitz until smooth. Stir in the chopped walnuts and pour into the pastry case. Bake for 40-45 minutes until set and golden on top. Cool before removing from the tin.
Step 5
Mix the remaining 25g walnuts with the maple syrup and bake for 5 minutes until caramelised. Sprinkle over the pie, to serve.
