Traditionally served for Thanksgiving, this pecan pie adds pumpkin purée to the filling for a delicious seasonal twist. The pecan topping adds moreish texture, but do be careful not to burn them in the hot honey sugar glaze. Serve at the table alongside whipped cream or a scoop of classic vanilla ice cream.
From sweet to savoury, find our favourite tart recipes here.
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Yields:
8
Prep Time:
20 mins
Cook Time:
1 hr 12 mins
Total Time:
1 hr 32 mins
Cal/Serv:
493
Ingredients
Plain flour, to dust
375g
(13oz) shortcrust pastry
425g
tin Libby's 100% Pure Pumpkin Pureé
2
medium eggs, lightly beaten
100ml
(3½fl oz) double cream
1tsp.
mixed spice
¼tsp ground allspice
Pinch ground cloves
200g
(7oz) light soft brown sugar
50g
(2oz) runny honey
100g
(3½oz) pecans, chopped
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with flour and roll out pastry until it is 5mm (¼in) thick. Use to line a 20.5cm (8in) round, 4cm (1½in) deep fluted tart tin. Put tin on baking tray and chill for 15min.
Step 2
Line pastry with a sheet of baking parchment and fill with baking beans. Bake for 15-20min, then carefully remove beans and parchment. Return tin to the oven and cook for a further 10-15min until golden and the base feels sandy to the touch. Take out of oven and set aside. Turn oven down to 160°C (140°C fan) mark 3.
Step 3
To make the filling, beat together pumpkin purée, eggs, cream, spices and 175g (6oz) of the sugar. Pour into the cooked pastry case. Bake for 45min, or until the filling is just set. Remove from oven and allow to cool completely in the tin.
Step 4
For the pecan topping, line a baking sheet with baking parchment. Put the remaining 25g (1oz) sugar and honey in a pan and stir on a medium heat until dissolved. Turn up the heat and boil for a few min, then add the pecans and stir to coat. Tip the pecans on to the paper and set aside to cool. Scatter the pecans over the top of the tart and serve in slices with cream or ice cream.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
