Pumpkin Pie with Maple Cream and Cacao Nibs

Ingredients

1 x 300gm Careme Vanilla Sweet Shortcrust Pastry

1x 250 ml double cream for serving

100 ml Pure maple syrup for serving

½ cup cacao nibs
 

Filling

250g Cream Cheese, softened

395g sweetened condensed milk

4 egg yolks

150ml pouring cream

1 cup pumpkin puree

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ teaspoon ground nutmeg

½ teaspoon vanilla paste  
 

 

Method

Preheat oven on pizza (fan & bottom heat) setting170°C.

Lightly grease 8 small tart flans and line each tin with the Vanilla pastry.

Chill in refrigerator until ready to use.

Place cream cheese, condensed milk, and egg yolks into the bowl of a food processor and process until smooth.

Add the cream, pumpkin puree, and spices. Combine until smooth.

Pour mixture into chilled tart shells and bake for15-20 minutes in preheated oven.

Place tray on lowest oven rack to evenly cook the bottom of the pastry.

Remove from oven and set aside to cool.

Serve with double cream, maple syrup and cacao nibs.

 

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