Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin pie with cream & maple syrup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pumpkin Pie with Cream & Maple syrup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Pumpkin Pie with Cream & Maple syrup is something which I’ve loved my entire life. They are nice and they look wonderful.

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 can achieve it.

The ingredients needed to make Pumpkin Pie with Cream & Maple syrup:

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

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.

So that’s going to wrap it up with this exceptional food pumpkin pie with cream & maple syrup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!