Recipe: Miss Polly's Kitchen spiced pumpkin pie with walnut brittle

Unless you live under a rock, you're probably somewhat aware of the hysterical hype surrounding pumpkin spice: an American spice mix commonly used as a flavouring for pumpkin pie, as well as many other confectioneries and caffeinated beverages.

In the US, pumpkin spice has become something of a religious ritual, performed each day from the beginning of autumn (forgive me, 'fall') by hordes of Starbucks-toting TikTokers donning their knitwear and rejoicing over the return of their favourite flavouring. It really is bizarre how celebrated pumpkin is over there - they even elected a president the same colour as one. 

Although Aotearoa is far from autumn, why should Americans have all the fun? Despite its associations with the colder, cosier months, pumpkin is still a delicious and festive flavour that can be enjoyed all-year-round, but particularly in the lead-up to the silly season. With Christmas fast approaching, Nespresso has added a new, limited-edition Pumpkin Spice Cake coffee to its Barista Creations Flavoured line-up, meaning Kiwis can harvest the pumpkin flavour at home.

Taking inspiration from Nespresso's new addition, Polly Markus - the creator behind the popular Instagram account Miss Polly's Kitchen - has created her version of a 'spiced pumpkin pie' topped with a walnut brittle.

Ideally served with a healthy dollop of whipped cream and a Nespresso spiced pumpkin latte, Markus has shared her recipe exclusively with Newshub Lifestyle - so let's all get in the pumpkin spice spirit and pretend we're aesthetic TikTok girls. 

Ingredients

Serves 10

Base:

• 250g digestive biscuits
• 125g butter, softened.

Pumpkin filling:

• 2 cups of pumpkin
• 3 eggs, whisked
• 1 cup cream
• ¼ cup maple syrup
• 1 tsp sugar
• 2 tsp mixed spice.

Walnut brittle:

• 1 cup walnuts, roughly chopped
• 3 tbsp brown sugar
• 1 heaped tbsp butter.

Equipment required:

• large pot with steamer
• sieve
• whisk
• masher
• measuring spoons and cups
• loose-bottom 24cm quiche tin.

Method

1. Preheat the oven to 180C fan bake.
2. Carefully slice the pumpkin skin, then cut the pumpkin into small chunks. Steam the pumpkin over a saucepan of boiling water until nice and soft and set aside to cool.
3. Using a food processor, blitz the digestives into a thick crumb. Then add the soft butter and whizz together until well combined.
   
4. Grease a 24cm loose-base quiche tin, then add the biscuits and press the crumb firmly into the base and up the sides. Gently place it into the fridge.
5. Once the pumpkin has cooled, mash it well or puree it in a food processor. Set aside.
6. In a large bowl, mix the eggs, cream, maple syrup, mixed spice and sugar. Now fold in the pumpkin. Whisk well and then pass the mixture through a sieve, working with a spatula to press it all through.
7. Pour the pumpkin mix into the biscuit base. Bake for 35 to 40 minutes until the filling has set. Set aside once cooked to cool off.
8. While the pie is baking, make the walnut brittle. In a small pan add the butter, sugar and walnuts. Simmer over a low/medium heat for roughly five minutes or until the walnuts are golden brown.
9. Carefully pour the brittle onto a piece of parchment paper to cool.
10. Sprinkle the walnut brittle over the top of the spiced pumpkin pie and enjoy with a side of whipped cream and a cup of Nespresso Pumpkin Spice Cake latte.