Rodda’s clotted cream pumpkin pie
Experience a Cornish twist on classic pumpkin pie with Rodda’s clotted cream. Served warm, this pie is a delightful blend of flavors. Prep in 40 mins, cook for 50, and enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.roddas.co.uk.
Ingredients
- 500g pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry at room temperature
- Plain flour, for dusting
- 140g caster sugar
- 2 tbsp maple syrup
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 1 tbsp tahini
- 2 eggs, beaten
- 25g butter, melted
- 125ml milk
- 50g Rodda’s Cornish clotted cream
- Handful of pecans
- Sliced apple (optional)
- 1 tbsp icing sugar
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