What better way to celebrate Canadian Thanksgiving than with this Maple Pumpkin …

What better way to celebrate Canadian Thanksgiving than with this Maple Pumpkin …


What better way to celebrate Canadian Thanksgiving than with this Maple Pumpkin Pie! [ad] ?Topped with maple roasted pecans and a vanilla maple whipped cream it’s the perfect seasonal sweet treat! Thanks to @maplecanadauk it’s made with pure Canadian maple syrup and maple sugar which make for a rich, sweet filling with hints of vanilla and caramel! #pumpkinpie
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Ingredients
Crust:
1 block sweet shortcrust pastry (homemade or shop bought)
Filling:
1 tin (425g) pumpkin puree
1/3 cup amber maple syrup
3/4 cup maple sugar or light brown sugar
1 cup coconut milk, full fat from a tin
4 tbsp cornstarch
2.5 tsp pumpkin spice
1.5 tsp vanilla essence
Pinch salt
Pecans:
1 cup pecans
2.5 tbsp golden maple syrup
Whipped cream:
1 tin (400ml) coconut milk, full fat, chilled
4 tbsp golden maple syrup
1 tsp vanilla essence
Method:
Preheat oven to 180C/350F. Grease a 9 inch pie dish and roll out the pastry until it is a few inches wider than the pie dish.
Carefully place over the pie dish and gently push the pastry down the sides. Trim off any excess pastry and crimp the edges with your fingers or the back of a fork. You can make some biscuits to top with any leftover dough. Pop in the fridge for 15 minutes.
Make the pumpkin filling by mixing all the ingredients together in a blender or use an electric whisk. Make sure there are no lumps.
Line the pastry with some parchment paper and fill with baking beans. Pop in the oven for 15 minutes, then remove the paper and baking beans.
Pour filling over the pie crust and place in the oven for 40-45 minutes. Half way through, cover the edges with tin foil to prevent it burning. The filling should look mostly set, leave to cool for an hour then place in the fridge for a few hours to fully set.
To make the maple pecans place pecans, maple syrup and a pinch of salt on a baking sheet and mix well until coated. Place in the oven for 6-8 minutes until sticky and toasted.
Remove chilled coconut milk from the fridge and scoop out 1 cup of the coconut cream (not the water). Place in a bowl with vanilla and maple syrup and whisk for a couple of minutes. Place in the fridge until ready to serve.
Top pumpkin pie with the pecans and cream!

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