TWICE AS NICE
ULTIMATE
Whipping up this seasonal treat that combines two classic flavours is easy as pie PUMPKIN AND PECAN PIE
MEN EDITU
PAG E7
Serves 8 Takes 1 hr 35 mins, plus cooling and chilling Cost per serve 84p
THE INGREDIENTS
Short on time? Microwave 2 x 350g packs of diced butternut squash cubes to pack instructions, then continue with the recipe.
THE PASTRY
Using ready-made pastry means this pie is a doddle, but if you fancy making your own, visit tes.co/shortcrustpastry for a recipe.
RECIPE ANGELA ROMEO PHOTOGRAPHY ANDREW BURTON FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT
650g pumpkin (or butternut squash), peeled, seeded and diced butter, for greasing 1 x 375g pack ready-rolled light shortcrust pastry 100ml maple syrup 1 tsp ground mixed spice 1 x 170g tin reduced-fat evaporated milk 3 large eggs, beaten 100g pecan nuts icing sugar, for dusting (optional)
1 Cook the pumpkin or squash for 12-15 mins in a pan of boiling water, until tender. Drain and set aside to cool completely. Preheat the oven to gas 4, 180°C, fan 160°C. 2 Grease a 20cm loose-bottomed tart tin, line with the pastry and trim. Line with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans. Bake for a further 10 mins. 3 Blitz the cooled pumpkin in a food processor, until smooth. Add 50ml maple syrup, the mixed spice, evaporated milk and eggs, and blitz again. Pour the mix into the tart case, making sure a small gap is left at the top of the pastry. You may not need all the filling. Bake the pie for 40 mins, or until the filling is just firm. 4 In a bowl, mix most of the remaining maple syrup with the pecans. Stir to coat. Arrange on the top of the pie, then drizzle over the rest of the syrup. Return to the oven for 20-25 mins, until the pecans are toasted. Leave to cool in the tin, then chill for 2 hrs. Remove from the tin and dust with icing sugar, if you like. Each serving contains Energy
1519kJ 364kcal 18%
Fat
Saturates
Sugars
Salt
22g 6g 13g 0.4g 32% 32% 14% 7%
of the reference intake. See page 134. Carbohydrate 32g Protein 9g Fibre 1g
THE FILLING
Blitzing all the filling ingredients in a food processor will save on time and washing up. Just make sure the pumpkin has cooled completely or you’ll end up with scrambled eggs!
THE LEFTOVERS
Roll leftover pastry into a square. Brush with melted butter, dust with mixed spice and drizzle with maple syrup. Roll up and slice into 1cm rounds. Bake until golden.
For more autumnal baking recipes, visit tesco.com/realfood <#Y#>
