Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pumpkin pie with cream & maple syrup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Huge Experience In Baking, Pies And Pastry. Award Winning, Indulgent Pies Made With Honest Ingredients & Extraordinary Care. This pie is so easy to make.

Pumpkin Pie with Cream & Maple syrup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Pumpkin Pie with Cream & Maple syrup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:

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

It's adapted from a recipe found in my mom's infamous recipe binder, and really does provide the best of both worlds: the scrumptious, seasonal flavor of pumpkin and the decadence of cream. Pumpkin Cream Pie Pumpkin Cream Pie. Combine gingersnap crumbs, butter, sugar, and salt and blend until combined. Everything is mixed together and poured into a pie crust.

Steps to make 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.

You can use canned or homemade pumpkin puree in this pie. Heavy cream makes pumpkin pie luxurious and silky smooth. It's thick, creamy, and absolutely heavenly in this pumpkin pie recipe. I may add chopped pecans on top of the cream cheese mixture next time. For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple.

So that’s going to wrap it up with this special food pumpkin pie with cream & maple syrup recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!