Hey everyone, hope you’re having an amazing day today. Today, we’re going 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 bit unique. This is gonna smell and look delicious.
I decided to try pumpkin this year and I bought the Libby's pumpkin pie mix in the can with the spices and sweetness already added. This pie is so easy to make. Vanilla pudding, pumpkin puree, spices, milk and whipped topping are combined and beaten with an electric mixer until light and fluffy.
Pumpkin Pie with Cream & Maple syrup is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Pumpkin Pie with Cream & Maple syrup is something which I’ve loved my entire life.
To begin 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:
- Get 1 (425 g) tin pumpkin purée
- Make ready 2 large eggs
- Get 85 g soft brown sugar
- Get 140 ml condensed milk
- Make ready 0.5 teaspoon cinnamon powder
- Prepare 0.5 teaspoon allspice powder
- Get 1 teaspoon ginger powder
- Get 0.25 teaspoon ground nutmeg
- Take 0.5 teaspoon sea salt
- Prepare 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 🥞
- Get To serve: lightly whipped double cream (or squirty cream) & pure maple syrup
Everything is mixed together and poured into a pie crust. 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.
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.
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. Put away the rolling pin - this easy pat-in crust makes prep a breeze! Along with turkey, pumpkin pie is a Thanksgiving Day staple. Make this easy classic pie with cream cheese, canned pumpkin, eggs, butter vanilla and few more fall flavored spices.
So that is going to wrap this up with this special food pumpkin pie with cream & maple syrup recipe. Thank you very much for reading. I’m sure you will 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
