Pumpkin pie with walnut-cinnamon crunch

Name: Pumpkin pie with walnut-cinnamon crunch
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 300 g edible pumpkin or butternut squash, peeled and deseeded and cut into chunks; 215 g pack Cooks’ Ingredients Sweet Pastry Case; 6 tbsp maple syrup; 1 large free range egg, beaten; 4 tbsp single cream, plus extra to serve; Pinch freshly grated nutmeg

A nubbly, nutty topping sets Katie Bishop’s pumpkin pie apart from the rest. You could use any kind of firm, orange-fleshed culinary pumpkin or squash – just not the carving kind. Follow Katie on Instagram and browse our dessert recipe collection

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook35 mins
Total time50 mins
Pluscooling

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300g edible pumpkin or butternut squash, peeled and deseeded and cut into chunks
215g pack Cooks’ Ingredients Sweet Pastry Case
6 tbsp maple syrup
1 large free range egg, beaten
4 tbsp single cream, plus extra to serve
Pinch freshly grated nutmeg

For the topping

3 tbsp walnut pieces
¼ tsp ground cinnamon
1½ tsp demerara sugar

Bring a small pan of water to the boil and add the pumpkin or squash. Cook for 15 minutes or until tender, then drain. Press the pumpkin or squash through a sieve into a large bowl to make a purée, then allow to cool.
Preheat the oven to 160°C, gas mark 3 and place the pastry case onto a baking sheet. When the pumpkin or squash is cool, add the maple syrup, egg, cream and nutmeg, then mix well. Sit the pastry case on a baking sheet. Pour the mixture into it and bake in the oven for 40 minutes or until just set.
Leave the pie to cool completely at room temperature. Meanwhile, place the walnuts, cinnamon and half the sugar into a mini food processor and pulse until the nuts are finely chopped. Stir in the remaining sugar. Sprinkle over the pie, then cut into slices and serve with cream.