Spiced Pumpkin Pie with a Walnut Brittle
Serves 8 - 10
Ingredients
Base:
250g digestive biscuit
125g butter – softened
Pumpkin Filling:
2 cups of pumpkin
3 eggs – whisked
1 cup of cream
¼ cup maple syrup
1 tsp sugar
2 tsp mixed spice
Walnut Brittle:
1 cup walnuts – roughly chopped
3 tbsp brown sugar
1 heaped tbsp butter
Instructions
Preheat the oven to 180 fan bake.
Carefully slice the pumpkin skin, then cut the pumpkin into small chunks. Steam the pumpkin over a saucepan of boiling water until nice and soft. Set aside to cool.
Using a food processor, blitz the digestives into a thick crumb. Then add the soft butter and whizz together until well combined.
Grease a 24cm loose based quiche tin, then add the biscuits and press the crumb firmly into the base and up the sides. Gently
place it into the fridge.
Once the pumpkin has cooled, mash it well or puree it in a food processor. Set aside.
In a large bowl, mix the eggs, cream, maple syrup, mixed spice, and sugar. Now fold in the pumpkin. Whisk well and then pass the mixture through a sieve, working with a spatula to press it all through.
Pour the pumpkin mix into the biscuit base. Bake for 35-40 minutes until the filling has set. Set aside once cooked to cool off.
Whilst the pie is baking, make the walnut brittle. In a small pan add the butter, sugar, and walnuts. Simmer over a low/medium heat for roughly 5 minutes or until the walnuts are golden brown. Carefully pour onto a piece of parchment paper to cool.
Sprinkle the walnut brittle over the top of the spiced pumpkin pie and enjoy with a side of whipped cream.
