Recipe details

Denise says:

This is one of those useful recipes that can be made in separate stages to fit in with your busy day. Caramelise the pecans, make the pastry (or buy ready –made), cook the pumpkin – all can be done up to 3 days in advance and then cook the pie and decorate on the day!

The caramelised pecans are a great garnish and traditionally go well with this sweet pumpkin combination of honey and cream. It is the perfect dessert for Succot, Shavuot and Thanksgiving.

This dessert provides all the sweetness necessary for your sweet experience either for Rosh Hashonah, Shavuots or when you choose!

NB: I recently discovered in my supermarket 100% natural pureed pumpkin

( 400g) ~ one tin is perfect for this pie and certainly speeds up the preparation time!

Preparation Time: 45 minutes
Cooking Time:1 hour 20 minutes
Serves: 8 people


For the Pastry
300g Plain flour
160g unsalted butter
1 egg
1 teaspoon – vanilla essence
2 tablespoons caster sugar
300g ready-made short crust pastry – for the short cut version
(Start at stage 4)
1 egg yolk – for glazing

For the filling
450g Pumpkin – peeled and roughly chopped or 1 tin
225g caster sugar
1 tablespoon corn flour
½ teaspoon cinnamon
Pinch of salt
½ teaspoon ground mixed spice
2 tablespoons honey
3 tablespoons whipping cream
3 large eggs

For the Topping
6 tablespoons whipping cream
1 tablespoon – clear honey

For the Pecans
3 tablespoons sugar
2 tablespoons honey
1 tablespoon unsalted butter
55g pecan halves


For the Pecans
1) Line a plate with some baking parchment. Pour the honey, sugar and butter into a medium sized saucepan. Allow the sugar to dissolve and the butter to melt.
2) Add the pecan halves and stir gently. Continue to cook until the sugar starts to caramelise. Pour the mixture onto the baking parchment paper and leave to cool.

For the Pastry
1) If making your own – Place all the ingredients into a food processor and combine together so that a dough forms.
2) Remove, wrap in cling film and refrigerate for a minimum of 30 minutes.
3) Lightly dust the work surface with flour. Roll out the pastry so that it fits a 23.5cm (9 inch) deep loose-bottom pie dish.
4) Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
5) Blind bake for 15 minutes. Remove from the oven and glaze the pastry with the egg yolk. Return to the oven for 5 minutes.

For the filling   
1) Place the prepared pumpkin in a saucepan with 4 tablespoons of water and cook for approximately 15 minutes or until soft.
2) Whisk the sugar, cornflour, cinnamon, mixed spice, salt and pumpkin in a food processor.
3) Add the honey and cream followed by the eggs. Blend together and pour into the cooked pastry case.
4) Place in the oven for 1 hour or until it is puffed up and slightly cracked. Cover with foil if it starts to burn.   
5) Remove from the oven and allow to completely cool.   (Can be made the day before!)

For the topping
1) Whip the cream and honey together and pipe or spoon this mixture along the top of the pie.

To serve the stylish Way: Decorate with the caramelised pecans halves and serve in thin slices.