Maple Pecan Pumpkin Pie (Vegan, Gluten-Free)
With a maple pecan crust, a creamy pumpkin filling, and billows of chai coconut whipped cream, this vegan and gluten-free pumpkin pie is sure to be a win at any holiday gathering. Full recipe available here:
Old School Canadian Maple Sugar Pie| Sugar Pie | recipe below works out great
Hi Neighbours,
Todays video I made a very Canadian pie. In a short few weeks it is Canadian thanksgiving and my Cousin Mel and I wanted to do a little something to celebrate that. She does have a visit during the video. This pie is popular in the French communities especially in Quebec. I love Quebec may even move there in a couple of years. Anyhoo I will have the recipe below and a link to my cousin's page. I hope you are all doing wonderful. Have a fab day everyone.
Ingredients
1 large and deep pie crust I would say use a 10 inch pie . Prick with fork and parbake it 5 minutes in a 400 degree oven then turn oven down to 350 degree farinhight
1/2 cups of lightly packed brown sugar
!/4 cup of maple syrup
2 tsp of vanilla
2 tablespoons of flour
1 tablespoon of cornstarch
2 large egg yolks
2 large eggs
1 cup evaporated milk ( warm this up in a sauce pan)
4 tablespoons of cold butter to add to the milk after the milk is warm and removed from heat
Ok the method
mix together the first 7 ingredients
then warm the milk on stove medium heat to bring to a simmer then remove from heat and add your butter
slowly pour and mix the milk into the mixture until well combined and the sugar dissolves
pour into pie shell that has been prepared as above and bake at 350 degree farinhight until the mixture is set and can still have a slight jiggle to it because as it cools it will set up even more.
It can take if in small shell like I used 25 minutes about
and 45 minutes in larger shell
It will look a little spongey when ready so just have a peak at it around the 20 minutes mark and just keep watching it. lol
#canadainthanksgiving
#canadainpie
#cookingwithneighbours
#cookingwithneighbors
#maplesugarpie
#canadianmaplesugarpie
#sugarpie
#quebecsugarpie
#canadaspie
#robbinsdonuts
#2cousinscooking
#baking
#maplesyruppie
Thank you always my neighbors
2 cousins cooking
Ina Garten's Pumpkin Flan with Maple Caramel | Barefoot Contessa | Food Network
Ina Garten shakes up Thanksgiving dessert by making her Pumpkin Flan with Maple Caramel.
#InaGarten #BarefootContessa #FoodNetwork #Pumpkin #Flan #Caramel
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Pumpkin Flan with Maple Caramel
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 4 hr 45 min (includes chilling time)
Active: 25 min
Yield: 8 to 10 servings
Ingredients
For the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
For the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Special equipment: a candy thermometer
Preheat the oven to 350 degrees F.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn't burn!
Off the heat, swirl in the fleur de sel, and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg.
Gently pour the pumpkin mixture into the pan with the caramel so they don't combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean.
Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours.
Don't tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
Cooking for Jeffrey: A Barefoot Contessa Cookbook by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
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Ina Garten's Pumpkin Flan with Maple Caramel | Barefoot Contessa | Food Network
Maple Syrup Pie | Kitchen Vignettes | PBS Food
Recipe:
Fill your home with the aroma of maple syrup. This Canadian maple syrup pie is a decadent Winter treat and a sure sign that Spring is on its way.
Music: Jubilemus Exultemus by François Couperin and Allegro from The Brandenburg Concertos by J.S. Bach (from freemusicarchive.org)
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She won the Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
PBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:
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Pumpkin Pie Filling with Maple Syrup
If you’re usually someone who buys a Pumpkin Pie, this recipe will help convert you to a pro homemade pumpkin pie baker! It’s got a smooth texture, the right amount of sweetness, and is spiced to perfection.
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❤️, Candice