Hey everyone, 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 am going to make it a bit tasty. This will be really delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Pumpkin Pie with Cream & Maple syrup is something that I’ve loved my whole life.
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To begin with this particular recipe, we must 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 that.
The ingredients needed to make Pumpkin Pie with Cream & Maple syrup:
- Take 1 (425 g) tin pumpkin purée
- Get 2 large eggs
- Prepare 85 g soft brown sugar
- Make ready 140 ml condensed milk
- Make ready 0.5 teaspoon cinnamon powder
- Get 0.5 teaspoon allspice powder
- Make ready 1 teaspoon ginger powder
- Get 0.25 teaspoon ground nutmeg
- Prepare 0.5 teaspoon sea salt
- Take 2 x 195g sweet pasty shells*
- 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 🥞
- Prepare To serve: lightly whipped double cream (or squirty cream) & pure maple syrup
Remove from tin, then leave to cool. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. In a large mixing bowl, whip the cream cheese with the pumpkin, scrape the sides down.
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.
Add the sugar, vanilla extract and pumpkin pie spice until the mixture is smooth and creamy. Scrape the sides of the mixing bowl to ensure everything is whipped together. Fold in ¾ cup of whipped cream. Meanwhile, put the pumpkin, single cream, sugar, nutmeg and ginger in a saucepan and bring to a simmer. Beat the remaining egg and brush on the crust edge; sprinkle.
So that’s going to wrap it up for this exceptional food pumpkin pie with cream & maple syrup recipe. Thanks so much for your time. I am confident that you will make this at home. There is 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. Thanks again for reading. Go on get cooking!
