Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pumpkin pie with cream & maple syrup. One of my favorites. For mine, 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 is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Pumpkin Pie with Cream & Maple syrup is something which I’ve loved my entire life. They’re nice and they look wonderful.
Beat the remaining egg and brush on the crust edge; sprinkle. Pour filling into cooled pie shell. In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Pumpkin Cream Pie Pumpkin Cream Pie.
To begin with this 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 it.
The ingredients needed to make Pumpkin Pie with Cream & Maple syrup:
- Prepare 1 (425 g) tin pumpkin purée
- Make ready 2 large eggs
- Take 85 g soft brown sugar
- Take 140 ml condensed milk
- Make ready 0.5 teaspoon cinnamon powder
- Make ready 0.5 teaspoon allspice powder
- Get 1 teaspoon ginger powder
- Get 0.25 teaspoon ground nutmeg
- Take 0.5 teaspoon sea salt
- Make ready 2 x 195g sweet pasty shells*
- Prepare 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
Scrape the sides of the mixing bowl to ensure everything is whipped together. Fold in ¾ cup of whipped cream. Top the pie with dollops of whipped cream sprinkled with pumpkin pie spice or chopped crystallized ginger. Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum.
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.
Top the pie with dollops of whipped cream sprinkled with pumpkin pie spice or chopped crystallized ginger. Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
So that’s going to wrap this up with this special food pumpkin pie with cream & maple syrup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
