Madeline's Maple Pumpkin Pie
Serves
8
Total Time
100 MINS
Calories
737
A sweet and spicy pumpkin pie, full of deep autumnal flavors. Use your favorite single pie shell, or a half-portion of our Sweet Shortcrust Pastry or Basic Pie Crust.
- Sweet shortcrust pastry
1 (about 680 g)
- Dark brown sugar
¼ cup (about 48.6 g)
- Granulated sugar
¼ cup (about 51 g)
- Egg
2 (about 100 g)
- Pumpkin purée
400 g (about 1 ¾ cups)
- Heavy cream
1 cup (about 240 g)
- Maple syrup
¼ cup (about 85.2 g)
- Cornstarch
2 ½ tablespoons (about 20.25 g)
- Ground cinnamon
12 g (about 1 ½ tablespoons)
- Ground ginger
7 g (about 1 ¼ tablespoons)
- Nutmeg
5 g (about ⅔)grated
- Ground cloves
2 g (about ⅞ teaspoon)
- Salt
1 pinch (about 0.38 g)
INGREDIENTS
- 1. Pre-heat oven - 191°C
- 2. Roll out sweet shortcrust pastry onto a clean lightly floured surface
- 3. Transfer pie crust to pie dish
- 4. Chill in fridge - 30 min
- 5. Place a clean large mixing bowl on drop
- 6. Add dark brown sugar, granulated sugar and egg to the large mixing bowl
- 7. Whisk until light and fluffy
- 8. Add pumpkin purée, heavy cream, maple syrup, cornstarch, ground cinnamon, ground ginger, nutmeg, ground cloves and salt to the filling
- 9. Whisk until smooth
- 10. Pour filling into pie
- 11. Bake until just set - 50 min, 191°C
- 12. Let cool
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
