Pumpkin pie

Pumpkin pie

Torta alla zucca

By
From
PIDAPIPÓ
Serves
8

Spiced pumpkin is one of my favourite winter flavours. We make spiced pumpkin gelato specifically for our pumpkin pie but we also sell it in cones because it’s one of those flavours that some people really, really like. Once you’ve tried it, there’s no going back.

Ingredients

Quantity Ingredient
100g digestive biscuits
250g unsalted butter, melted
1kg see method for ingredients

Caramel sauce

Quantity Ingredient
85g soft brown sugar
85ml pouring cream
25g unsalted butter

Pecan croccante

Quantity Ingredient
1 tablespoon glucose syrup
65g caster sugar
65g pecans

Method

  1. To make the caramel sauce, add the brown sugar and cream to a small heavy-based saucepan over a medium heat and, whisking, bring to the boil. Add the butter and cook, whisking continuously, until it has melted completely, then remove from the heat. Pour into a bowl, transfer to the fridge and leave to chill.
  2. For the pecan croccante, add the glucose syrup and caster sugar to a small saucepan over a high heat. Cook, stirring, until caramelised and very dark brown in colour, then add the pecans and mix together thoroughly. Carefully tip the mixture out onto the centre of a heatproof silicone mat, cover with non-stick baking paper and roll out with a rolling pin as thin as possible. Leave to cool, then pull off the paper and chop into rough pieces. Set aside until needed.
  3. Place the biscuits in a large bowl and crush them with the end of a rolling pin to a fine crumb (alternatively, blitz them briefly to a similar consistency in a food processor). Pour the melted butter over the crushed biscuits and stir to combine.
  4. Spoon the biscuit mixture into a 20 cm (8 in) loose-bottomed pie tin and press it into the base and sides to cover evenly, being sure to leave no gaps. Transfer the pie shell to the freezer for 1 hour to chill and firm.
  5. Once chilled, spoon the gelato over the pie shell and spread it with a palette knife to form an even layer, then transfer to the freezer and leave to chill for 1 hour.
  6. When ready to serve, remove the pie from the freezer, pour over the caramel sauce and scatter over the pecan croccante.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again