Pumpkin Pie
Luke Vandore-Mackay shares his recipe for this easy sweet treat on those winter nights.
Ingredients
1 sheet of shortcrust pastry
1 can of pumpkin puree
200ml double cream
2 eggs
1 can of caramel (dulche de leche)
150g pecan nuts (half chopped, half whole)
75g butter, cubed
1 tbsp cinnamon sugar
Whipped cream and salted caramel sauce (optional)
Method
1. Set your Kamado Joe (ceramic BBQ) to 200°C indirect. Grease and flour a 6-inch tart case, before carefully rolling out the pastry and lining the case – ensuring there’s a little overhang all around. Use a small piece of excess dough to push it into the corners. Pierce the pastry base with a fork before chilling for a further 30 minutes.
2. Cover the tart with baking parchment and pour in baking beans. Blind bake for 15 minutes, before removing the parchment and baking for a further 5 minutes. Remove from the grill and set aside to cool.
3. Mix the cream, caramel, eggs and pumpkin puree together until smooth. Add the pecans. Pour into the pastry case and scatter over the butter and cinnamon sugar. Bake for 35 minutes until set.
More Recipes Ideas
Method
1. Set your Kamado Joe (ceramic BBQ) to 200°C indirect. Grease and flour a 6-inch tart case, before carefully rolling out the pastry and lining the case – ensuring there’s a little overhang all around. Use a small piece of excess dough to push it into the corners. Pierce the pastry base with a fork before chilling for a further 30 minutes.
2. Cover the tart with baking parchment and pour in baking beans. Blind bake for 15 minutes, before removing the parchment and baking for a further 5 minutes. Remove from the grill and set aside to cool.
3. Mix the cream, caramel, eggs and pumpkin puree together until smooth. Add the pecans. Pour into the pastry case and scatter over the butter and cinnamon sugar. Bake for 35 minutes until set.
