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

Pumpkin Pie with Cream & Maple syrup. Award-winning creamy pumpkin pie recipe has a secret ingredient to make it extra special! I spent most of my life making the pumpkin pie recipe The cream cheese and butter also softens the strong pumpkin flavor. Don't you worry…it is still a perfectly pumpkin flavored pie but is much creamier.

Pumpkin Pie with Cream & Maple syrup Instead of using a can of regular evaporated milk, we swapped in a fat-free version. Pumpkin Cream Pie – A luxurious creamy pumpkin pie that's a bit of a change from the old standby, perfect for your Thanksgiving plans! Once the pie crust has baked and cooled, simply beat the creamy pumpkin filling and chill. You can cook Pumpkin Pie with Cream & Maple syrup using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pumpkin Pie with Cream & Maple syrup

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

This pumpkin pie recipe is perfect for the holidays! You didn't think I would post a homemade pie crust tutorial and not share a few pie recipes with you, did you? If there's one thing I look forward to at Thanksgiving, it's the pumpkin pie. Ok, pumpkin pie topped with a huge serving a whipped cream.

Pumpkin Pie with Cream & Maple syrup step by step

  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..

When making a pumpkin pie from scratch, you have a choice. This pumpkin pie is a sweet Thanksgiving staple, complete with maple whip cream. Transfer pie to wire rack to cool to room temperature. 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.

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