Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pumpkin pie with cream & maple syrup. One of my favorites. This time, I will 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 current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Pumpkin Pie with Cream & Maple syrup is something that I have loved my entire life. They’re fine and they look wonderful.
Discover Amazon's Beauty Store Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. Pour filling into cooled pie shell.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Take 1 (425 g) tin pumpkin purée
- Make ready 2 large eggs
- Get 85 g soft brown sugar
- Make ready 140 ml condensed milk
- Prepare 0.5 teaspoon cinnamon powder
- Make ready 0.5 teaspoon allspice powder
- Make ready 1 teaspoon ginger powder
- Get 0.25 teaspoon ground nutmeg
- Prepare 0.5 teaspoon sea salt
- Prepare 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 🥞
- Get To serve: lightly whipped double cream (or squirty cream) & pure maple syrup
Add the sugar, vanilla extract and pumpkin pie spice until the mixture is smooth and creamy. Scrape the sides of the mixing bowl to ensure everything is whipped together. Fold in ¾ cup of whipped cream. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk.
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.
Fold in ¾ cup of whipped cream. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick. Beat the remaining egg and brush on the crust edge; sprinkle.
So that’s going to wrap this up for this special food pumpkin pie with cream & maple syrup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
