Pumpkin pie with winter spiced cream cheese

Preparation time: 25 minutes
Cooking time: 20 minutes

For the pastry:
250g of plain flour
100g of icing sugar
80g butter
1 whole egg
1 pinch of salt
1 teaspoon of ground coffee

For the cream cheese mousse:
200g of Philadelphia cream cheese
50g of icing sugar
½ teaspoon of grated tonka beans
Pinch of ground Chinese five spices
50ml of whole milk

For the filling:
300g of pumpkin
50g of butter
100ml of rum
150g of caster sugar
½ teaspoon of ground cinnamon
2 tablespoons of chopped mixed nuts

Featured in:
November 2011

To make the pastry, mix all of the dry ingredients with the butter. Add the egg and work quickly. Wrap with cling film and refrigerate for 20 minutes.

Roll the pastry and layer a buttered and lightly floured 10-inch tart case. Pierce the base with a fork and blind bake for 5 minutes.

To make the icing, blend all of the ingredients for 1 minute.

Melt the butter in a pan, add the spices and the pumpkin and cook on low for 4-5 minutes. Add the sugar and the rum and cook for a further 10 minutes – add a little water if required.

Blend the mixture and spread evenly on the pastry case then let cool completely before piping the icing. Sprinkle with chopped nuts.

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