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Practical Method to Cooking Extraordinary Pumpkin Pie with Cream & Maple syrup

Wishing to dine Pumpkin Pie with Cream & Maple syrup a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on producing a Pumpkin Pie with Cream & Maple syrup like a famous chef made.

Pumpkin Pie with Cream & Maple syrup

We hope you got insight from reading it, now let's go back to pumpkin pie with cream & maple syrup recipe. You can cook pumpkin pie with cream & maple syrup using 12 ingredients and 5 steps. Here is how you do that.

To prepare an extraordinary Pumpkin Pie with Cream & Maple syrup, below are the components needed:

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

After preparing the ingridients, now you are good to make your 5-star Pumpkin Pie with Cream & Maple syrup by following the procedures below:

  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..

Recipe : Pumpkin Pie with Cream & Maple syrup

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