Maple Pumpkin Pie
This maple pumpkin pie is the dream! It's made with 100% Pure Canadian Maple Syrup, real pumpkin and warming ginger nut biscuits.
Ingredients
For the crust
- 150 g unsalted butter melted and cooled
- 550 g ginger nut biscuits crushed
- 1 tsp ground cinnamon
- 1 tbsp 100% Pure Canadian Amber Maple Syrup
For the filling
- 900 g butternut pumpkin chopped
- 125 ml 100% Pure Canadian Amber Maple Syrup
- 125 ml coconut milk
- 2 large eggs + 1 egg yolk
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
For the maple whipped cream
- 1 tbsp 100% Pure Canadian Amber Maple Syrup
- 300 ml double cream
- 1 tsp vanilla essence
- 1 tbsp caster sugar
Instructions
- Place the chopped pumpkin in a microwave-safe bowl and cover with plastic wrap. Cook on high (600-700W) for 15-20 minutes until soft and tender. Transfer to a colander to drain excess liquid and set aside to cool.
- Preheat the oven to 180C. / 350F. To make the crust, place the ginger nut biscuits in a large sealed sandwich bag and use a rolling pin to bash them until they resemble breadcrumbs. Place them in a bowl with the cinnamon, 100% Pure Canadian Amber Maple Syrup and a pinch of salt. Pour in the melted butter and mix well.
- Press the crumbs into the base and sides of a 24cm pie tin. Chill for 30 minutes.
- To make the filling, whizz the softened pumpkin, 100% Pure Canadian Amber Maple Syrup, coconut milk, eggs, egg yolk and spices in a food processor until smooth.
- Pour into the pan and bake for 50-60 minutes until set with a slight wobble in the centre. Set aside for 10 minutes to cool completely.
- Pour your cream into a bowl and add the 100% Pure Canadian Amber Maple Syrup, sugar and vanilla essence then whisk until you have soft peaks.
- Once your pie has cooled completely, top with the cream. Slice and serve with a little extra grated nutmeg.
