Madeline's Maple Pumpkin Pie

by

Drop

POSTED Wed, 12 November 2014

Serves

8

Total Time

100 MINS

Calories

737

A sweet and spicy pumpkin pie, full of deep autumnal flavours. Use your favourite single pie shell, or a half-portion of our Sweet Shortcrust Pastry or Basic Pie Crust.

recipe-image

    INGREDIENTS


  • Sweet shortcrust pastry icon
    Sweet shortcrust pastry

    1 (about 680 g)

  • Dark brown sugar icon
    Dark brown sugar

    ¼ cup (about 48.6 g)

  • Granulated sugar icon
    Granulated sugar

    ¼ cup (about 51 g)

  • Egg icon
    Egg

    2 (about 100 g)

  • Pumpkin purée icon
    Pumpkin purée

    400 g (about 1 ¾ cups)

  • Heavy cream icon
    Heavy cream

    1 cup (about 240 g)

  • Maple syrup icon
    Maple syrup

    ¼ cup (about 85.2 g)

  • Cornflour icon
    Cornflour

    2 ½ tablespoons (about 20.25 g)

  • Ground cinnamon icon
    Ground cinnamon

    12 g (about 1 ½ tablespoons)

  • Ground ginger icon
    Ground ginger

    7 g (about 1 ¼ tablespoons)

  • Nutmeg icon
    Nutmeg

    5 g (about ⅔)grated

  • Ground cloves icon
    Ground cloves

    2 g (about ⅞ teaspoon)

  • Salt icon
    Salt

    1 pinch (about 0.38 g)

    METHOD


  • 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, cornflour, 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

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