Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pumpkin pie with cream & maple syrup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Pumpkin Pie with Cream & Maple syrup is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin pie with cream & maple syrup using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Pie with Cream & Maple syrup:
- Make ready 1 (425 g) tin pumpkin purée
- Get 2 large eggs
- Make ready 85 g soft brown sugar
- Get 140 ml condensed milk
- Take 0.5 teaspoon cinnamon powder
- Prepare 0.5 teaspoon allspice powder
- Take 1 teaspoon ginger powder
- Get 0.25 teaspoon ground nutmeg
- Make ready 0.5 teaspoon sea salt
- Get 2 x 195g sweet pasty shells*
- Take If i use Alder brand 195g shells I can make two pies, if using a larger pastry base I can get one pie - plus the extra filling I sometimes make into pumpkin pancakes 🥞
- Make ready To serve: lightly whipped double cream (or squirty cream) & pure maple syrup
Instructions to make Pumpkin Pie with Cream & Maple syrup:
- Pre heat oven to 140deg C - Add the sugar and eggs to a large bowl, use an electric or hand whisk to beat the eggs for a minute or two - just so the colour goes a little lighter.
- Tip in the rest of the ingredients and slowly mix til thoroughly incorporated. - Put the shells onto a baking tray & pour the mixture into 2 pie shells*
- Give the shells a wiggle and a gentle tap to level out the filling and eliminate any large air bubbles. - Carefully slide into the oven and bake for 40-45 minutes til the mixture is set. (Check after 30minutes to make sure it’s not puffing up too much, if it is turn the oven down to 130deg C)
- Leave to cool to room temp, then serve with whipped cream and maple syrup.
- Will keep 2-3 days in the fridge. If freezing the second pie, leave to cool after baking, wrap in cling film and then foil to prevent freezer burn. Will keep well for up to a month.
So that’s going to wrap it up for this special food pumpkin pie with cream & maple syrup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
