Pumpkin Pie with Cream & Maple syrup. Huge Experience In Baking, Pies And Pastry. Award Winning, Indulgent Pies Made With Honest Ingredients & Extraordinary Care. I decided to try pumpkin this year and I bought the Libby's pumpkin pie mix in the can with the spices and sweetness already added.
The filling is then poured into a prepared crust and chilled for several hours.
Serve it with whipped cream and a sprinkling of chopped pecans.
The pie I'm sharing today, on the other, hand, is a pumpkin pie I can really get behind.
Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, pumpkin pie with cream & maple syrup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most favored of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Pumpkin Pie with Cream & Maple syrup is something which I have loved my entire life.
Huge Experience In Baking, Pies And Pastry. Award Winning, Indulgent Pies Made With Honest Ingredients & Extraordinary Care. I decided to try pumpkin this year and I bought the Libby's pumpkin pie mix in the can with the spices and sweetness already added.
To get started with this recipe, we have to first 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.
Composition of Pumpkin Pie with Cream & Maple syrup:
- Give 1 (425 g) - tin pumpkin purée.
- Need 2 of large eggs.
- Require 85 g of soft brown sugar.
- Require 140 ml - condensed milk.
- Require 0.5 teaspoon - cinnamon powder.
- Give 0.5 teaspoon - allspice powder.
- Provide 1 teaspoon for ginger powder.
- You need 0.25 teaspoon ground nutmeg.
- Provide 0.5 teaspoon sea salt.
- Prepare 2 for x 195g sweet pasty shells*.
- Provide of 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 of To serve: lightly whipped double cream (or squirty cream) & pure maple syrup.
Combine gingersnap crumbs, butter, sugar, and salt and blend until combined. Everything is mixed together and poured into a pie crust. You can use canned or homemade pumpkin puree in this pie. I may add chopped pecans on top of the cream cheese mixture next time.
Pumpkin Pie with Cream & Maple syrup instructions:
- 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..
Heavy cream makes pumpkin pie luxurious and silky smooth. It's thick, creamy, and absolutely heavenly in this pumpkin pie recipe. For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. Put away the rolling pin - this easy pat-in crust makes prep a breeze! Pumpkin Cream Pie Pumpkin Cream Pie.
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