A traditional autumn recipe, pumpkin and orange pie, prepared with Maple syrup and flavoured with ginger, cinnamon and cloves nail, easy to execute, this pie is a simple delight!
|Prep time: 15 minutes|
|Cooking time: 55 minutes|
|Servings or yield: 1 pie|
|Difficulty level: Easy|
|1 homemade or commercial pie dough|
|350g of squash pumpkin purée|
|Juice of 1/2 orange|
|1 tsp. maple syrup|
|40g of brown sugar|
|3 tbsp. cream 35%|
|½ tsp. cinnamon|
|½ tsp. ginger powder|
|1 pinch of clove powder|
|1 greased pie plate|
For the filling, peel and cut squash and place in a pan with the orange juice, ¼ cup sugar + ¼ cup of water. Cook about 10 to 15 minutes or until squash is tender.
When ready, puree squash using a hand mixer and set aside. Preheat the oven to 350 ° F.
Lower dough at 3 mm and place it on the buttered pie plate. Lightly pierce the bottom using a fork and keep cool.
Add eggs, maple syrup, sugar, cream, cinnamon, ginger and cloves to the squash purée and mix using a hand mixer or robot until velvety texture.
Pour the mixture on top of pie dough and bake 40 minutes.
When ready, les pie cool on counter. When cooled, place in the refrigerator at least an hour before serving.
Serve and enjoy!