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

Pumpkin Pie with Cream & Maple syrup - Family members warmth and closeness could be obtained in simple techniques. 1 of them is cooking and serving meals for the loved ones. As a housewife, naturally you don't choose to miss a meal with each other right? Cuisine also can be the essential to a content loved ones, a lot of feel homesick due to the fact their cooking has been located elsewhere.

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Pumpkin Pie with Cream & Maple syrup is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. 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 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 that.

Ingredients needed to make Pumpkin Pie with Cream & Maple syrup:

  1. 1 (425 g) tin pumpkin purée
  2. 2 large eggs
  3. 85 g soft brown sugar
  4. 140 ml condensed milk
  5. 0.5 teaspoon cinnamon powder
  6. 0.5 teaspoon allspice powder
  7. 1 teaspoon ginger powder
  8. 0.25 teaspoon ground nutmeg
  9. 0.5 teaspoon sea salt
  10. 2 x 195g sweet pasty shells*
  11. 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. To serve: lightly whipped double cream (or squirty cream) & pure maple syrup

Steps to serve 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.

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