Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, pumpkin pie with cream & maple syrup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. 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 recipe, we have to prepare a few ingredients. You can cook pumpkin pie with cream & maple syrup using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Pie with Cream & Maple syrup:
- Get tin pumpkin purée
- Get large eggs
- Prepare soft brown sugar
- Prepare condensed milk
- Get cinnamon powder
- Get allspice powder
- Take ginger powder
- Prepare ground nutmeg
- Get sea salt
- Get 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 🥞
- Make ready 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’s going to wrap it up with this special food pumpkin pie with cream & maple syrup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
