Recipie for PECAN PUMPKIN PIE for Monica Moncrieff and Alison Robertson :) 2 x ready made pastry cases 425g pumpkin purée 2 x medium eggs 100ml double cream 1tsp mixed spice 1/4 tsp ground allspice Pinch ground cloves 200g light brown sugar 50g runny honey 100g pecans chopped Oven on 200 degrees or fan 180. In a bowl mix together pumpkin, eggs, cream, spices and 175g of the sugar. Pour into pastry cases and bake for 45 mins until filling is set. Remove fae oven and let cool completely. Line a baking sheet with parchment. Put remaining sugar in pan with honey and stir on medium heat till sugar dissolved. Turn up heat and boil for a few mins. Then add pecans tip onto parchment once cool, scatter over the top of the tart.
Posted on: Wed, 09 Oct 2013 18:16:54 +0000
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