Pumpkin Pie with Cream & Maple syrup
Pumpkin Pie with Cream & Maple syrup

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pumpkin pie with cream & maple syrup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Pie with Cream & Maple syrup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Pumpkin Pie with Cream & Maple syrup is something that I’ve loved my entire life.

Pour filling into cooled pie shell. Pumpkin Cream Pie Pumpkin Cream Pie. In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream.

To begin with this recipe, we must first prepare a few components. You can cook pumpkin pie with cream & maple syrup using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Pie with Cream & Maple syrup:
  1. Prepare 1 (425 g) tin pumpkin purée
  2. Make ready 2 large eggs
  3. Make ready 85 g soft brown sugar
  4. Prepare 140 ml condensed milk
  5. Prepare 0.5 teaspoon cinnamon powder
  6. Take 0.5 teaspoon allspice powder
  7. Take 1 teaspoon ginger powder
  8. Prepare 0.25 teaspoon ground nutmeg
  9. Take 0.5 teaspoon sea salt
  10. Make ready 2 x 195g sweet pasty shells*
  11. Take 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 🥞
  12. Make ready To serve: lightly whipped double cream (or squirty cream) & pure maple syrup

Vigorously whisk until everything is combined. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell. Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt.

Instructions to make Pumpkin Pie with Cream & Maple syrup:
  1. 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.
  2. 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*
  3. 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)
  4. Leave to cool to room temp, then serve with whipped cream and maple syrup.
  5. 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.

Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell. Firstly, I heat the canned pumpkin and spices on medium heat for a few minutes, to get rid of the canned flavor.

So that is going to wrap this up for this special food pumpkin pie with cream & maple syrup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!