Spiced pumpkin pie

Pecans add a delightful flavour and texture to this traditional pumpkin pie.

• 2/3 cup Coles brand Australian pecans
• 1 1/2 cups plain flour
• 2 tablespoons icing sugar
• 90g cold butter, chopped
• 3-4 tablespoons iced water
• 1 egg white
• Cream, to serve

Filling

• 1 1/2 cups mashed butternut pumpkin, cooled
• 2 eggs
• 1 cup brown sugar
• 1/2 cup cream
• 1 teaspoon vanilla essence
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Energy 1539kJ	Fat saturated 8.60g
Fat Total 19.90g	Carbohydrate sugars 21.80g
Carbohydrate Total 43.50g	Dietary Fibre 3.00g
Protein 5.90g	Cholesterol 75.00mg
Sodium 98.00mg

All nutrition values are per serve.

1. Step 1

   Process the pecans in a food processor until ground. Add flour, icing sugar and butter. Pulse until the mixture resembles breadcrumbs. Pulse in water until dough just comes together.

2. Step 2

   Turn onto a clean work surface. Shape into a ball. Reserve one-quarter. Roll out remaining pastry on a sheet of baking paper to fit a 3-cup, 23cm (top measurement) pie dish. Line dish with pastry and trim excess. Roll out reserved pastry on a sheet of baking paper until 3mm thick. Use small leaf cutters (see tip) or a small sharp knife to cut leaves from the pastry. Brush rim of pastry shell with egg white, and attach leaves. Chill for 20 mins.

3. Step 3

   Preheat oven to 180C or 160C fan-forced. Place the pie dish on a baking tray. Line pastry with baking paper, and fill with pastry weights or rice. Bake for 15 mins, then remove the paper and weights or rice. Bake for a further 15 mins or until dry and light golden. Cool.

4. Step 4

   To make the filling, whisk all ingredients in a bowl until well combined. Pour into the pastry shell. Bake for 45 mins or until just set, covering edge with foil if necessary to prevent overbrowning. Cool, then serve with cream.