Easiest Way to Prepare Yummy Pumpkin Pie with Cream & Maple syrup

Pumpkin Pie with Cream & Maple syrup.

Pumpkin Pie with Cream & Maple syrup most diverse and own ideal flavor that unique. Few kinds of Pumpkin Pie with Cream & Maple syrup recipes are also sufficient easy to process and dont pick up long. Though not everyone likes Pumpkin Pie with Cream & Maple syrup food, now some people are getting attached and like the various Pumpkin Pie with Cream & Maple syrup foods on hand. This can be seen from the number of restaurants that supply Pumpkin Pie with Cream & Maple syrup as one of the serving. You can cook Pumpkin Pie with Cream & Maple syrup using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pumpkin Pie with Cream & Maple syrup

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

Pumpkin Pie with Cream & Maple syrup instructions

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..

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