This fantastic recipe has been in my family for years. Its spicy custard filling with praline base complements any meal. You may substitute evaporated milk for the cream, if you prefer.
- 1 (23cm) pastry case, unbaked
- 30g ground pecans
- 75g dark brown softsugar
- 30g butter, softened
- 2 eggs
- 250g pumpkin puree
- 150g dark brown soft sugar
1Preheat the oven to 230 C / Gas 8. In a small bowl, combine pecans, 75g brown sugar and butter. Press firmly into bottom of prepared pie case over the unbaked pastry. Bake in oven 10 minutes. Remove base from oven and reduce temperature to 170 C / Gas mark 3.
2In a large bowl, combine eggs, pumpkin, remaining brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked pastry case.
3Bake in the preheated oven for 40 to 45 minutes, or until filling is set.