Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin pie with cream & maple syrup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Award-winning creamy pumpkin pie recipe has a secret ingredient to make it extra special! I spent most of my life making the pumpkin pie recipe The cream cheese and butter also softens the strong pumpkin flavor. Don't you worry…it is still a perfectly pumpkin flavored pie but is much creamier.
Pumpkin Pie with Cream & Maple syrup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Pumpkin Pie with Cream & Maple syrup is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Prepare 1 (425 g) tin pumpkin purée
- Make ready 2 large eggs
- Make ready 85 g soft brown sugar
- Get 140 ml condensed milk
- Prepare 0.5 teaspoon cinnamon powder
- Prepare 0.5 teaspoon allspice powder
- Prepare 1 teaspoon ginger powder
- Make ready 0.25 teaspoon ground nutmeg
- Get 0.5 teaspoon sea salt
- Prepare 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
Once the pie crust has baked and cooled, simply beat the creamy pumpkin filling and chill. There's no need to put this pie back in the oven, which is just. First time making this pumpkin pie, it tastes really smooth and velvety with those crispy pie crust underneath. This dessert is perfect for holiday season. : Follow us.
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.
Pumpkin Pie with Vanilla Whipped Cream. This is the pie you remember from many Thanksgivings, made better for you. Instead of using a can of regular evaporated milk, we swapped in a fat-free version. Too often, delicious pumpkin pie is delivered via a limp, soggy excuse for a crust of which no baker wants to take ownership. The gingersnaps only enhance the spice of the pumpkin filling and the whipped cream is the gilded lily on top of an already decadent dessert.
So that is going to wrap this up with this special food pumpkin pie with cream & maple syrup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
