How to Make Appetizing 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.

There's no need to put this pie back in the oven, which is just. This pumpkin pie is a sweet Thanksgiving staple, complete with maple whip cream. Transfer pie to wire rack to cool to room temperature. You can have Pumpkin Pie with Cream & Maple syrup using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pumpkin Pie with Cream & Maple syrup

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

First time making this pumpkin pie, it tastes really smooth and velvety with those crispy pie crust underneath. This dessert is perfect for holiday season. : Pumpkin whoopie pies or pumpkin gobs – however you refer to them – filled with a sweet maple cream cheese frosting are the perfect bite-size sweet Pumpkin Whoopie Pies with Maple Cream Cheese Filling. These easy pumpkin pie recipes are perfect for Thanksgiving. You'll find pies with classic ingredients and fun additions like chocolate, pecans and more.

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..

Top this classic pumpkin pie recipe with an adult-only whipped cream topping made with a splash of dark rum. Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Serve spoonfuls of the cream with slices of the pie. Homemade pumpkin pie is a must on Thanksgiving! Try this one that swaps sugar for maple syrup and is topped with maple-flavored whipped cream!