Polly Markus' Spiced Pumpkin Pie with Walnut Brittle
Celebrate the beginning of the holiday season with Limited Edition Pumpkin Spice Cake. Inspired by this decadent dessert flavour, local tastemaker Polly Markus’ (@MissPollysKitchen) Spiced Pumpkin Pie with a Walnut Brittle is an indulgent twist on a seasonal favourite.
Here is what you need
Let's make it!
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Step
01
Pre heat the oven to 180 fan bake.
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Step
02
Carefully slice the pumpkin skin, then cut the pumpkin into small chunks. Steam the pumpkin over a saucepan of boiling water until nice and soft. Set aside to cool.
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Step
03
Using a food processor, blitz the digestives into a thick crumb. Then add the soft butter and whizz together until well combined.
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Step
04
Grease a 24cm loose based quiche tin, then add the biscuits and press the crumb firmly into the base and up the sides. Gently place it into the fridge.
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Step
05
Once the pumpkin has cooled, mash it well or puree it in a food processor. Set aside.
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Step
06
In a large bowl, mix the eggs, cream, maple syrup, mixed spice and sugar. Now fold in the pumpkin. Whisk well and then pass the mixture through a sieve, working with a spatula to press it all through.
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Step
07
Pour the pumpkin mix into the biscuit base. Bake for 35-40 minutes until the filling has set. Set aside once cooked to cool off.
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Step
08
Whilst the pie is baking, make the walnut brittle. In a small pan add the butter, sugar and walnuts. Simmer over a low/medium heat for roughly 5 minutes or until the walnuts are golden brown.
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Step
09
Carefully pour onto a piece of parchment paper to cool.
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Step
10
Sprinkle the walnut brittle over the top of the spiced pumpkin pie and enjoy with a side of whipped cream and a cup of Nespresso Pumpkin Spice Cake latte.
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Polly Markus' Spiced Pumpkin Pie with Walnut Brittle
- Medium
Materials
- Whisk
- Measuring Spoons
Recommended Nespresso coffees
Ingredients
- Butter 125 g
- Eggs 3 Unit
- Cream 1 Cup
- Maple syrup 1 Cup
- Sugar 1 Teaspoon
- Walnuts 1 Cup
- Brown sugar 3 Tablespoon
- Butter 1 Tablespoon
- digestive biscuits 250 g
- pumpkin 2 Cup
- mixed spice 2 Teaspoon
Inspirations
Let's make it!
-
Step 01
Pre heat the oven to 180 fan bake. -
Step 02
Carefully slice the pumpkin skin, then cut the pumpkin into small chunks. Steam the pumpkin over a saucepan of boiling water until nice and soft. Set aside to cool. -
Step 03
Using a food processor, blitz the digestives into a thick crumb. Then add the soft butter and whizz together until well combined.
-
Step 04
Grease a 24cm loose based quiche tin, then add the biscuits and press the crumb firmly into the base and up the sides. Gently place it into the fridge. -
Step 05
Once the pumpkin has cooled, mash it well or puree it in a food processor. Set aside. -
Step 06
In a large bowl, mix the eggs, cream, maple syrup, mixed spice and sugar. Now fold in the pumpkin. Whisk well and then pass the mixture through a sieve, working with a spatula to press it all through.
-
Step 07
Pour the pumpkin mix into the biscuit base. Bake for 35-40 minutes until the filling has set. Set aside once cooked to cool off. -
Step 08
Whilst the pie is baking, make the walnut brittle. In a small pan add the butter, sugar and walnuts. Simmer over a low/medium heat for roughly 5 minutes or until the walnuts are golden brown. -
Step 09
Carefully pour onto a piece of parchment paper to cool.
-
Step 10
Sprinkle the walnut brittle over the top of the spiced pumpkin pie and enjoy with a side of whipped cream and a cup of Nespresso Pumpkin Spice Cake latte.