Pumpkin Pie with Cream & Maple syrup.
Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pumpkin pie with cream & maple syrup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It's simple, it is fast, it tastes delicious. Pumpkin Pie with Cream & Maple syrup is something that I have loved my entire life. They're fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have pumpkin pie with cream & maple syrup using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pumpkin Pie with Cream & Maple syrup:
- Need 1 (425 g) of tin pumpkin purée.
- You need 2 of large eggs.
- Need 85 g - soft brown sugar.
- Require 140 ml condensed milk.
- Require 0.5 teaspoon - cinnamon powder.
- Give 0.5 teaspoon allspice powder.
- Prepare 1 teaspoon - ginger powder.
- Require 0.25 teaspoon - ground nutmeg.
- You need 0.5 teaspoon sea salt.
- Prepare 2 of x 195g sweet pasty shells*.
- Provide for 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 🥞.
- Provide - To serve: lightly whipped double cream (or squirty cream) & pure maple syrup.
Pumpkin Pie with Cream & Maple syrup how to cook:
- 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..
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