Pumpkin Pie with Cream & Maple syrup
Pumpkin Pie with Cream & Maple syrup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pumpkin pie with cream & maple syrup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Pumpkin Pie with Cream & Maple syrup is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Pumpkin Pie with Cream & Maple syrup is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pumpkin pie with cream & maple syrup using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Pie with Cream & Maple syrup:
  1. Make ready 1 (425 g) tin pumpkin purée
  2. Make ready 2 large eggs
  3. Take 85 g soft brown sugar
  4. Take 140 ml condensed milk
  5. Take 0.5 teaspoon cinnamon powder
  6. Make ready 0.5 teaspoon allspice powder
  7. Get 1 teaspoon ginger powder
  8. Take 0.25 teaspoon ground nutmeg
  9. Take 0.5 teaspoon sea salt
  10. Prepare 2 x 195g sweet pasty shells*
  11. Make ready 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 🥞
  12. Get To serve: lightly whipped double cream (or squirty cream) & pure maple syrup
Steps to make Pumpkin Pie with Cream & Maple syrup:
  1. 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.
  2. 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*
  3. 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)
  4. Leave to cool to room temp, then serve with whipped cream and maple syrup.
  5. 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 this up for this exceptional food pumpkin pie with cream & maple syrup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!