Hi, I am Laura. Today, I will show you a way to make pumpkin pie with maple cb topping recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pumpkin Pie with Maple Cb Topping Recipe
Pumpkin Pie with Maple Cb Topping is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Pumpkin Pie with Maple Cb Topping is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook pumpkin pie with maple cb topping using 26 ingredients and 21 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Pie with Maple Cb Topping:
- Take Pumpkin Pie Filling
- Take 3/4 cup granulated sugar, can omit or reduce to make it less sweet
- Make ready 1 tsp ground cinnamon
- Get 1/2 tsp Salt
- Prepare 1/2 tsp ground ginger
- Get 1/4 tsp ground cloves
- Get 2 large eggs
- Make ready 1 can (15 oz.) pure pumpkin
- Prepare 1 can (12 oz.) evaporated milk
- Get 1 tsp vanilla extract
- Take Pie Crust
- Make ready 8 tbsp unsalted butter, melted and cooled slightly
- Prepare 1 tbsp vegetable oil
- Make ready 1 tbsp granulated sugar
- Prepare 1/4 tsp fine salt
- Prepare 1 1/3 cup all-purpose flour, plus extra as needed
- Prepare 1 tsp ground cinnamon
- Get 1/4 tsp ground nutmeg
- Make ready small pinch of ground cloves
- Take Maple Cb Topping
- Take 1/2 cup all-purpose flour
- Take 1/2 cup firmly-packed brown sugar
- Take 6 tbsp cold butter
- Make ready 2 tbsp maple syrup
- Make ready 1 tbsp crystallised ginger (optional)
- Make ready 1 whipping cream, as needed
Instructions to make Pumpkin Pie with Maple Cb Topping:
- For the crust, in a large bowl stir the butter, oil, sugar and salt together until evenly combined.
- Add the flour (shifted), cinnamon, nutmeg and cloves and stir until soft dough forms. Do not overwork the dough. I did find that the dough was a little on the dry side so I added a 5-6 tbsp of cold water. If yours is a little dry add 1 tbsp of cold water at a time until you get the right consistency.
- Shape the dough into a flat disk wrap with clingfilm and set in fridge for at least 30 minutes.
- Roll the dough on a lightly floured flat surface until its about 12 inch in diameter.
- Line a 9 inch pie plate/tray with the rolled dough. (I also buttered and floured the tray prior so it wouldn’t stick)
- Fold the excess over the dough itself, crimping the edges to seal.
- Cover with plastic wrap and set in fridge until the filling is finished.
- Pre-heat the oven to 350 f/ 175 c/ gas mark 4.
- To make the filling, in a small bowl mix the sugar, cinnamon, salt, ginger and cloves together.
- In a large bowl beat the eggs.
- Stir in the puree and sugar spice mixture.
- Lastly, gradually stir in the evaporated milk and add in the vanilla.
- Pour into the pie crust.
- Bake for 20-25 minutes, until the filling is just about set. Mine did take slightly longer to just about set, about 35 minutes.
- To make the topping while th pie is baking, combine flour, sugar, butter and ginger in a food processor.
- Pluse until it becomes cbly but do not over process as it will turn to dough.
- Carefully add the topping to the pie and bake for another 30-40 minutes, until the cb topping is golden brown.
- Cool on wire rack, until its at room temperature.
- Refrigerate until it’s time to serve.
- Add whipping cream or extra thick cream to each serving.
- I had a fair bit of dough and filling left so I made a few individual ones so as not to waste it.
So that is going to wrap this up for this distinctive dish pumpkin pie with maple cb topping recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
