The pumpkin seeds add a lovely crunch to the pie's smooth pumpkin filling.
Have your say
Photo: Quentin Jones
- 250g sweet pastry
- 1 egg, plus 1 for egg wash
- 250g pumpkin, steamed and pureed
- 3 egg yolks
- 60g castor sugar
- 250ml cream
- 80g pumpkin seeds
- 30g brown sugar
- 20g butter
- ½ tsp ground nutmeg
Roll pastry to half-centimetre thickness and line a 30-centimetre pie dish. Rest for 30 minutes or preferably overnight. Pre-heat oven to 160C.
Line shell with foil and fill with pastry weights or uncooked rice. Blind bake until cooked through and golden. Remove foil and repair any cracks or holes with left-over raw pastry.
Beat egg lightly for egg wash and brush over entire shell. Bake a further two minutes. Set aside.
Turn oven down to 150C. Combine remaining egg, pumpkin, yolks, sugar and cream and blend until smooth. Pour into pie shell and bake for 90 minutes or until just set in the middle.
While pie is cooking mix together remaining ingredients on a tray and bake until bubbling and golden. Allow to cool and break up with a spoon. Sprinkle over pie as soon as it comes out of the oven.
Serve with ice-cream or cream.