Pumpkin Pie with Cream & Maple syrup.
Hey everyone, it is Brad, welcome to our recipe page. Today, we're going to make a special dish, pumpkin pie with cream & maple syrup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Pumpkin Pie with Cream & Maple syrup is something that I've loved my entire life. They're nice and they look fantastic.
To begin with this particular 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 cook it.
Ingredients - Pumpkin Pie with Cream & Maple syrup:
- Give 1 (425 g) tin pumpkin purée.
- Prepare 2 for large eggs.
- Give 85 g of soft brown sugar.
- Give 140 ml for condensed milk.
- Require 0.5 teaspoon for cinnamon powder.
- You need 0.5 teaspoon allspice powder.
- You need 1 teaspoon - ginger powder.
- Provide 0.25 teaspoon ground nutmeg.
- Need 0.5 teaspoon - sea salt.
- You need 2 for x 195g sweet pasty shells*.
- You need 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 🥞.
- Require for To serve: lightly whipped double cream (or squirty cream) & pure maple syrup.
Pumpkin Pie with Cream & Maple syrup making:
- 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. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
