Indulge in the flavours of autumn with this easy pumpkin pie recipe. Whether you are baking for Bonfire Night or simply craving a cosy autumn treat, this classic pie combines a rich, sticky treacle pumpkin filling with an oat based crust. Ideal for beginners and seasoned bakers alike.
Ingredients for sticky treacle pumpkin pie
Serves 10
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150g unsalted butter, softened, plus extra for greasing
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300g oats
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100g caster sugar
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100g golden syrup
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100g pecan nuts, finely chopped
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500g pumpkin flesh: approximately 2 small pumpkins
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300ml double cream
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150g dark soft brown sugar
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4 eggs
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1 tsp cinnamon
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30g breadcrumbs
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zest of 1 lemon
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23cm fluted, deep oven dish
How to make this pumpkin pie recipe
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the tart dish with butter. In a large mixing bowl, combine the oats, butter, caster sugar, 50g of the golden syrup and all the pecan nuts until the mixture is thick and moist. Press the mixture down into the prepared dish with the back of a metal spoon to create a base. Bake for 20 mins until golden.
In the meantime, place the pumpkin, double cream, brown sugar, eggs and cinnamon in a food processor and blend until smooth.
To make the topping, mix together the breadcrumbs, remaining golden syrup and lemon zest in a bowl and set aside.
Pour the pumpkin mixture into the oat base and bake for 35 mins, then sprinkle over the topping, making sure it covers the entire surface area. Bake for 10-15 mins until firm. Leave to chill for 2 hrs, then serve.
If you like this dessert, why not try our apple, treacle and walnut cake!
With its rich, caramel taste tempered by a hint of bitterness, black treacle makes a luxurious addition to this sumptuous cake
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