Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, pumpkin pie with cream & maple syrup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pumpkin Pie with Cream & Maple syrup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Pumpkin Pie with Cream & Maple syrup is something which I’ve loved my whole life. They’re nice and they look fantastic.
Beat the remaining egg and brush on the crust edge; sprinkle. For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer,. Pumpkin Cream Pie Pumpkin Cream Pie.
To begin with this recipe, we must 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.
The ingredients needed to make Pumpkin Pie with Cream & Maple syrup:
- Make ready 1 (425 g) tin pumpkin purée
- Get 2 large eggs
- Get 85 g soft brown sugar
- Get 140 ml condensed milk
- Prepare 0.5 teaspoon cinnamon powder
- Take 0.5 teaspoon allspice powder
- Make ready 1 teaspoon ginger powder
- Get 0.25 teaspoon ground nutmeg
- Make ready 0.5 teaspoon sea salt
- Get 2 x 195g sweet pasty shells*
- Make ready 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 🥞
- Make ready To serve: lightly whipped double cream (or squirty cream) & pure maple syrup
Scrape the sides of the mixing bowl to ensure everything is whipped together. Fold in ¾ cup of whipped cream. 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.
Instructions 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.
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. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. When thickened, spread over cream cheese layer.
So that’s going to wrap it up for this exceptional food pumpkin pie with cream & maple syrup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
