Matt Tebbutt showcased a delicious pumpkin pie with pecan nuts on Saturday Kitchen.

The ingredients are: 3 free-range eggs , 250g light brown sugar , 450g tin pumpkin purée , 1 tsp ground cinnamon , gratings fresh nutmeg , pinch ground cloves , ½ tsp ground ginger , 250ml double cream , 50ml full-fat milk , 1 tbsp cornflour and 20cm blind-baked sweet shortcrust pastry shell (2.5cm deep).

For the topping: 100g sugar, 100g pecan nuts, 250ml double cream, whipped and grating fresh nutmeg and pinch cinnamon.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.