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

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, pumpkin pie with cream & maple syrup. It is one of my favorites. For mine, I am going to 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’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Pumpkin Pie with Cream & Maple syrup is something that I’ve loved my whole life.

To get started with this particular recipe, we must first 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:
  1. Get 1 (425 g) tin pumpkin purée
  2. Get 2 large eggs
  3. Make ready 85 g soft brown sugar
  4. Take 140 ml condensed milk
  5. Take 0.5 teaspoon cinnamon powder
  6. Take 0.5 teaspoon allspice powder
  7. Take 1 teaspoon ginger powder
  8. Make ready 0.25 teaspoon ground nutmeg
  9. Prepare 0.5 teaspoon sea salt
  10. Get 2 x 195g sweet pasty shells*
  11. 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 🥞
  12. Take To serve: lightly whipped double cream (or squirty cream) & pure maple syrup
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.

So that’s going to wrap this up for this exceptional food pumpkin pie with cream & maple syrup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!