Pumpkin Pie (with pecan & gingersnap base layer)

Pumpkin Pie

The perfect recipe for Halloween after you have carved out all of those pumpkins with the children. You can make your own pumpkin filling from the carved out flesh by steaming or baking or buy it ready made in the shops. I prefer to make my own. For more Halloween recipes take a look at HoniesKitchen.  You can also find some other Halloween inspiration here.

For the perfect Pumpkin Pie, follow this recipe.

Pumpkin Pie with pecan and ginger base topper – Halloween Favourites

Short Crust Pastry:

1 1/4 cups (175 grams) all-purpose (plain) flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 – 60 ml) ice water

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams) pecan nuts, toasted and ground

1/4 cup (25 grams) crushed gingersnap cookies

Pumpkin Filling:

3 large eggs (preferably Free Range)

2 cups *fresh pumpkin puree or 1 a15 ounce can (425 grams) pure pumpkin

*You can use your own Pumpkin flesh after carving one out (an ice cream scoop is ideal for this) – bake at 180 C for 1 hour or steam for 30 mins or slow cook on high for 1 hour and on warm till you are ready and then sieve the excess fluid.

* Or if you want to bake the pumpkin without carving – start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard. Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp.

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

300 ml (10oz) double cream

Maple Cream (to serve):

1 cup (240 ml) double cream

1 1/2 tablespoons pure maple syrup

Short Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (approx 10-15 seconds). Add about 2 tablespoons water and process just until the dough holds together when pinched. If necessary, add the remaining water.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.

Pecan Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and fragrant. Cool and then place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.

Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

Makes one 9 inch (23 cm) pie.

Make the Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

Adapted from:

Stewart, Martha. Martha Stewart’s Pies and Tarts. Clarkson Potter. New York: 1985.

Now nip on over to @TheBoyandMe Blog for some more Halloween fun by other Bloggers by clicking this ‘Show off Showcase‘ Link


About HonieMummy (HonieBuk)

Vegan Mama. Organic Gardener. Guider. Admin for Veganuary and run my own Plant Based /Dairy Free page. Mum to 3, Wife to 1. Allotment holder and growing from home. Currently trying 'Back to Eden' method and studying a Diploma in Organic Gardening. Guide Leader and all round Super Woman (well trying to be) 😁🌱
This entry was posted in cooking with kids, food, ginger, Halloween, Honie's Kitchen, Parenting and tagged , , , , , , , , , . Bookmark the permalink.

5 Responses to Pumpkin Pie (with pecan & gingersnap base layer)

  1. That looks gorgeous and I never thought I’d say that about pumpkin pie! Still can’t get my head around it being a sweet meal.

  2. Pingback: Halloween – Things to Do, Make and Bake | HonieMummy Blog

  3. Pingback: White Chocolate Pumpkin Pie Cups | HonieMummy Blog

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