Maple Pumpkin Pie Recipe

This time of year it’s all about pumpkin pie in Canada and we also love our pure maple syrup, mix in all the warm spices and, oh…what a winner!

Ingredients:

Pastry:

200g plain flour, sifted

1/4 teaspoon cinnamon

100g butter, cold

40g icing sugar

3 egg yolks

Pie filling:

500ml cooked pumpkin, puree

250ml Pure Maple Syrup, Dark Robust

175ml double cream

3 eggs

2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

pinch ground cloves

pinch salt

Instructions:

Grease a 9″ shallow pie tin and begin with making the pastry. In a food processor, add the flour, cinnamon and butter, blitz until the mixture resembles fine breadcrumbs and then add 1 egg yolk at a time using the pulsing action on the food processor. When the mixture starts to come together to form a dough, remove and wrap up in clingfilm and refrigerate for about 15 minutes.

On a slightly floured surface, roll out the dough as thinly as possible to a 13″ diameter. Place the greased pie tin on a baking tray and using the rolling pin (to lift the pastry) carefully wrap the pastry around the rolling pin and lift it over the tin. With some of the end hanging over the outside of the tin, start to unroll the pastry over the tin. Using the tips of your fingers, gently press down on the pastry to flatten it. There will be a slight over hang of pastry which can be trimmed off later. With the excess pastry, use a leaf cookie cutter to cut some leaf shapes to decorate. Now place the baking tray with tin in the fridge for another 20 minutes and preheat the oven to 200C.

Take a large piece of parchment paper and cover the pastry shell and place ceramic baking beads over it. Place in the oven for 12 minutes. Remove the parchment paper and the beans and continue to bake the pastry for a further 2 – 3 minutes until golden.

After removing the pastry shell from the oven, place on a wire rack to cool and turn up the oven to 218C. Place all the filling ingredients in a blender and blitz until smooth. Pour into the pastry shell and place in the oven. In 15 minutes turn the oven down to 175C and bake for 35 – 40 minutes until filling has set. Place on a wire rack to cool. Once cool, trim the excess pastry with a sharp knife and decorate with the leaf shapes.