Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin pie with cream & maple syrup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Pumpkin Pie with Cream & Maple syrup is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. 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 tin pumpkin purée
- Get large eggs
- Get soft brown sugar
- Make ready condensed milk
- Make ready cinnamon powder
- Make ready allspice powder
- Make ready ginger powder
- Get ground nutmeg
- Get sea salt
- Make ready x 195g sweet pasty shells*
- Prepare 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 🥞
- Prepare To serve: lightly whipped double cream (or squirty cream) & pure maple syrup
Steps 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 this up with this exceptional food pumpkin pie with cream & maple syrup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
