Pumpkin and Pecan Tart
| Serves | 6-8 | Origin | North America | |
| Preparation | 30mins | Heat rating |  | (No heat) |
| Cooking | 40mins | Ease |  | (Easy) |
| Vegetarian | Yes | |||
Ingredients
1 tsp Ground Cinnamon, organic
½ tsp Ground Ginger, organic
1 ready roll shortcrust pastry
450g raw pumpkin, peeled and diced
2 large eggs plus 1 yolk
75g soft dark brown sugar
275 ml double cream
75g pecan halves
Preparation
Preheat the oven to 180°C.
Place the pumpkin in a deep saucepan, cover with water and bring to the boil. Reduce the heat and continue to simmer until the pumpkin is tender.
Line a tart tin with the short crust pastry, prick all over with a fork. Bake the pastry case blind (parchment paper weighed down with dried beans, or rice) for 10-15mins.
Drain the cooked pumpkin and puree in a food processor. Transfer it to a bowl, and then stir in the sugar. Add the spices and flour. Beat in the eggs one at a time. Add the cream and beat until smooth.
Fill the pastry case with this mixture and scatter with the pecan halves. Bake for 40 minutes or so, until the pie is set and golden.
Allow to cool. Serve with creme fraiche.