Pumpkin Pie with Cream & Maple syrup
Pumpkin Pie with Cream & Maple syrup

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin pie with cream & maple syrup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Find Deals on Pumkin Pie Filling in Baking Supplies on Amazon. Beat the remaining egg and brush on the crust edge; sprinkle. Pour filling into cooled pie shell. In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice.

Pumpkin Pie with Cream & Maple syrup is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Pumpkin Pie with Cream & Maple syrup is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have pumpkin pie with cream & maple syrup using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Pie with Cream & Maple syrup:
  1. Take tin pumpkin purée
  2. Prepare large eggs
  3. Take soft brown sugar
  4. Get condensed milk
  5. Get cinnamon powder
  6. Get allspice powder
  7. Get ginger powder
  8. Prepare ground nutmeg
  9. Take sea salt
  10. Get x 195g sweet pasty shells*
  11. Take 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 To serve: lightly whipped double cream (or squirty cream) & pure maple syrup

For filling, in a large bowl, beat cream cheese and sugar until smooth. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer.

Instructions 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.

Vigorously whisk until everything is combined. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half and melted butter, and beat until combined.

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