How to Make Pumpkin Pie with Maple Cream

This video shows you how to make a traditional pumpkin pie using fresh pumpkin accompanied by delicious maple cream in easy step by step instructions.  See below for the written recipe which serves 4 but which can be easily doubled to serve more. Don't save it just for for Halloween or Thanksgiving - it's great at any time.

 

Prep & Cooking time:  90mins plus cooling

Makes 1 x 18cm/7-inch pie (serves 4)

 

Ingredients

675g/1½;b Fresh Pumpkin

Water

250g/9oz Sweet Shortcrust Pastry

2 Eggs

90ml/3fl.oz. Double Cream

75g/3oz Brown Sugar

1 teasp Ground Cinnamon

½ teasp Ground Ginger

¼ teasp ground Cloves

For the Maple Cream

240ml/8fl.oz. Double or Whipping Cream

1½ tbsp Maple Syrup (or more to taste)

 

Instructions

 

1. Do not peel. Wash the pumpkin well then cut into wedges, remove the seeds and stringy bits then place in a large saucepan of water, bring to the boil and cook for about 15 minutes until very tender.

 

2. Preheat the oven to 190C, 375F, Gas Mark 5. Once cooked remove the pumpkin from the pan with a slotted spoon, shaking off as much water as possible, then allow to cool.

 

3. Meanwhile, roll the pastry out to about 6mm/¼-inch thickness and use to line a flan tin. Prink the base several times with a fork then line with parchment paper, fill with baking beans and bake for 15 minutes.

 

4. Whilst the pastry is baking, make the filling. Cut the pumpkin flesh away from the skin (discard the skin)  and process the flesh into a smooth purée in a food processor, blender or with a hand blender. Alternatively, mash with a fork and pass through a sieve.

 

5. Place the purée in a large mixing bowl together with the eggs, sugar, cream and spices and mix until well blended.

 

6. Remove the pastry case from the oven (leave the oven on) remove the beans and paper then fill with the pumpkin mixture. Place on a baking sheet, return to the oven and bake for 35-40 minutes until just set.

 

7. Meanwhile, make the maple cream by placing the cream in a mixing bowl and whisking until very thick.

 

8. Add the maple syrup and stir to blend well. Refrigerate until ready to serve.

 

9. At the end of the cooking time, remove the pie from the oven, allow to cool in the tin then refrigerate until ready to serve.

 

10. Serve the pie cold with a dollop of maple cream.