Pumpkin Maple Pie
Pumpkin Maple Pie
95 minutes
Embrace the flavours of fall with this creamy Pumpkin Maple Pie —rich pumpkin meets pure maple syrup for a perfectly spiced, cosy dessert. A slice of autumn heaven!
(credit to @exerciseforfood)
Ingredients
- 1 medium sized pumpkin
- 350g shortcrust pastry
150g Hilltop Amber Maple Syrup
- Pinch of salt
- Grated nutmeg
- 1/2 tsp cinnamon
- 2 eggs
- 25g melted butter
- 140ml milk
Directions
- Peel and chop pumpkin and boil in a large saucepan with lid, for 20 minutes. Drain and let it cool
- Heat oven to 180 degrees Celsius, roll pastry to fit 22cm loose bottomed tart tin. Chill for 15 minutes. Blind bake (with beans or rice) for 15 minutes. Then remove beans/rice and cook base for 10 minutes or until base is golden
- Turn oven up to 200 degrees Celsius. Push pumpkin through a sieve into a large bowl. In a separate bowl mix the sugar, salt, nutmeg, cinnamon. Then stir in the eggs, butter and milk. Add this all to the pumpkin puree and stir.
- Pour mix into the tart shell and cook for 10 minutes, then reduce temperature to 180 degrees celsius and cook for 40 minutes till the filling has set.
Leave to cook then remove pie from tin. Enjoy!
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