Recipe of Speedy Pumpkin Pie with Cream & Maple syrup

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

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

Instructions 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.

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