Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pumpkin pie with cream & maple syrup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Pumpkin Pie with Cream & Maple syrup is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. 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:
- Get 1 (425 g) tin pumpkin purée
- Take 2 large eggs
- Make ready 85 g soft brown sugar
- Make ready 140 ml condensed milk
- Make ready 0.5 teaspoon cinnamon powder
- Take 0.5 teaspoon allspice powder
- Make ready 1 teaspoon ginger powder
- Make ready 0.25 teaspoon ground nutmeg
- Take 0.5 teaspoon sea salt
- Make ready 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 🥞
- Get 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 is going to wrap it up for this special food pumpkin pie with cream & maple syrup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
