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Before you jump to Pumpkin Pie with Cream & Maple syrup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Deciding to eat healthily has great benefits and is becoming a more popular way of living. There are a lot of illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Although we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that many people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make several simple changes that can start to make a positive impact to our everyday eating habits.
The first change to make is to pay more attention to what you purchase when you go to the grocery because it is likely that you tend to pick up many of the things without thinking. For example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it contains. A great healthy substitute can be porridge oats which have been found to be good for your heart and can give you good sustainable energy each day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a normal part of your new healthy eating regimen.
To sum up, it is not hard to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pumpkin pie with cream & maple syrup recipe. To make pumpkin pie with cream & maple syrup you need 12 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Pumpkin Pie with Cream & Maple syrup:
- Provide 1 (425 g) tin pumpkin purée
- Take 2 large eggs
- You need 85 g soft brown sugar
- Get 140 ml condensed milk
- Prepare 0.5 teaspoon cinnamon powder
- Prepare 0.5 teaspoon allspice powder
- Use 1 teaspoon ginger powder
- Provide 0.25 teaspoon ground nutmeg
- You need 0.5 teaspoon sea salt
- You need 2 x 195g sweet pasty shells*
- 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 🥞
- You need To serve: lightly whipped double cream (or squirty cream) & pure maple syrup
Instructions to make Pumpkin Pie with Cream & Maple syrup:
- 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.
- 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*
- 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)
- Leave to cool to room temp, then serve with whipped cream and maple syrup.
- 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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