Happy Canadian Thanksgiving


I need to interrupt my little Halloween countdown for Canadian Thanksgiving, but it’s still a fairly Halloweeny recipe – pumpkin pie. And not pumpkin pie from a can, actual pumpkin pie. If you don’t want to gut small pumpkins and puree that, you can use a can of pumpkin, but not the pumpkin pie mix. Since the pumpkin pie mix is so simple, people use it instead of actual pumpkin assuming that making it form scratch is so much harder. The thing most people don’t realize is that it’s the same thing as making your own pancakes vs pancake mix. Not hard, I swear! You need a can of evaporated milk either way and you probably have everything else you need already.

Also, just for the record, there are 17 sleeps till Halloween. 😉

Pumpkin Pie

1/2 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 cups cooked and drained pumpkin
1 5oz can evaporated milk
1 9″ unbaked pastry pie crust shell
1/2 cup sugar
5 teaspoons pumpkin pie spice
3/4 cup whole milk
3 extra large eggs, beaten
whipped cream (topping)

Preheat your oven to 400, then combine both sugars, salt, and the pumpkin pie spice (if you don’t have any and don’t want to buy any, cinnamon will work just fine). Now add the pumpkin, stir and stir and stir until it’s blended. Recipes like this make me even more thankful for my standing mixer than usual. Next add the whole milk, evaporated milk, and eggs. Stir this until it’s totally smooth.

Lay your pie crust in the pie plate and pour the pumpkin mixture into it. Use any leftover pie crust dough to make a braid to go around the end of the pie and maybe a few little pumpkins if you have a pumpkin cookie cutter.

Baking it is a little like making popovers in that you change the temperature of the oven without removing the pie. So when you first put it in, your oven should be at 400, then after 15 minutes turn the oven down to 350 and keep baking for another 45 minutes. Depending on your oven, you may need to leave it in even longer, just keep checking the center with a toothpick every 10 minutes or so until the toothpick comes out clean.

Once it cools off, spoon some whipped cream over top with a little sprinkle of cinnamon and voila! Perfect ending to Thanksgiving – or any fall meal!

Pumpkin Pie
 Pumpkin Pie
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