We've got a twist on a classic to help you feel extra thankful this Thanksgiving.
500g pumpkin or squash, peeled, seeds discarded and cut in to chunks
2 tsp. ground cinnamon
¼ whole nutmeg, finely grated
125ml double cream
1 tbsp. brown sugar
150g mascarpone cheese
4 tbsp. maple syrup
1 vanilla pod, seeds scraped out
1-2 tbsp. milk
60g pecan nuts, roughly chopped
40g green pumpkin seeds from a pack
2 tbsp. salted butter
1 tsp. mixed spice
1 tbsp. soft brown sugar
8 ginger nut biscuits, broken
6 Large scoops of Jude's Brown butter pecan ice cream
Preheat the oven to 180oc, 160fan, Gas 4. Place the pumpkin, cinnamon, nutmeg and 1 tbsp. of water in to a large roasting tin and toss everything together. Cover with foil, cutting a small air hole in the centre and bake for 40 minutes or until soft when a knife is inserted. Set aside to cool down completely. Once cooled place the pumpkin in a bowl and whiz to a smooth textured puree with a stick blender.
Whisk the double cream until you have a thick dropping consistency. Swirl through the brown sugar, and half the pumpkin puree, being carful not to over mix as the mixture will become too loose. Set aside in the fridge to thicken a little.
In a separate bowl, with a wooden spoon beat the mascarpone with the vanilla and remaining maple syrup. Add just enough milk to create a dropping consistency. Set aside.
Place the pecans and pumpkin seeds on to a baking tray and pop in to the still hot oven for 10-15 minutes or until lightly toasted. Melt the butter in a small saucepan over a low heat. Tip the toasted nuts in to the pan of butter along with the mixed spice and sugar, stir everything to coat well and set aside to cool.
Take 4 glasses and layer the pumpkin pie. Start with the crushed ginger nuts and continue layering with the pumpkin mixture, pumpkin puree and sweetened mascarpone. Top each one with the spiced nuts and seeds and serve with a generous scoop of ice cream. Tuck and start feeling thankful!
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