Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pumpkin pie with cream & maple syrup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most well liked of recent trending meals on earth. It’s 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 whole life. They are fine 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. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Prepare 1 (425 g) tin pumpkin purée
- Get 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
- Prepare 0.25 teaspoon ground nutmeg
- Prepare 0.5 teaspoon sea salt
- Make ready 2 x 195g sweet pasty shells*
- Get 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
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. Firstly, I heat the canned pumpkin and spices on medium heat for a few minutes, to get rid of the canned flavor. The filling comes together in minutes and is made from pumpkin puree, eggs, cream, sugar, and fall spices.
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.
Firstly, I heat the canned pumpkin and spices on medium heat for a few minutes, to get rid of the canned flavor. The filling comes together in minutes and is made from pumpkin puree, eggs, cream, sugar, and fall spices. Everything is mixed together and poured into a pie crust. You can use canned or homemade pumpkin puree in this pie. This is the traditional holiday pumpkin pie.
So that’s going to wrap this up with this exceptional food pumpkin pie with cream & maple syrup recipe. Thank you very much for reading. I’m sure you can 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!
