Pumpkin and pecan pie

Pumpkin and pecan pie
  • 1

    Mix the butter, icing sugar, almond powder, salt and vanilla in the bowl of a mixer. Add one egg and beat well. Add the flour and cornstarch.

  • 2

    Mix quickly to obtain a smooth ball of dough.

  • 3

    Using a rolling pin, roll out the pastry between two sheets of greaseproof paper to make a circle about the diameter of your tart tin and about 0.4 cm thick.

  • 4

    Line the floured tin with the pastry circle.

  • 5

    Preheat the oven to 210°C.

  • 6

    Peel the pumpkin and dice the flesh.

  • 7

    Place the diced flesh in a saucepan, sprinkle with 50 grams of sugar, pour in the orange juice and add water so that the level of liquid exceeds the diced pumpkin.

  • 8

    Cook over a low heat, stirring occasionally, until all the liquid has evaporated and the pumpkin has a caramelised colour.

  • 9

    Blend the mixture to make a purée.

  • 10

    Coarsely crush 50 grams of pecans.

  • 11

    Whip the cream, the 2 eggs and the remaining caster sugar. Add the pumpkin purée, chopped pecans and cinnamon and mix well.

  • 12

    Pour the mixture into the tart base.

  • 13

    Bake in the oven for 30 minutes. Remove from the oven and leave to cool on a wire rack.

  • It’s ready!


from the chef


Decorate your tart with a few pecan kernels placed in a rosette in the centre of the tart.

The perfect



Tasting tip

Discover the aromas of VIRE CLESSE

  • Serves6 people
  • Preparation time1h35


For the pastry:

150 g flour
30 g almond powder
60 g softened butter
90 g icing sugar
50 g cornstarch
1 to 2 eggs (depending on size)
1 tsp vanilla extract

For the filling:

2 eggs for the filling
300 g pumpkin
100 g pecans
20 ml orange juice
25 cl sour cream
100 g caster sugar
1 tsp ground cinnamon
50 g water