Canadian Thanksgiving is perfectly nestled between the season of Fall country fairs and the celebration of Halloween. It always arrives when the crisp Autumn weather is in full swing and the leaves have already started to colour but just before the dark wintery days start to take hold. One of my favourite parts of Thanksgiving has always been the pumpkin pie and that is what I have missed the most about living in a country that doesn’t have this fabulous holiday. The Irish always ask me in late November if I celebrate Thanksgiving like the Americans do and I’ve always had to explain that we do celebrate it, just not exactly like the Americans. One thing we do have in common with American Thanksgivings is the pumpkin pie. Although it is a beloved North American dish, is not traditional Irish culinary fare so every year I find it difficult to source canned pumpkin to make pies. I’ve either had my mother bring some over from Canada or I’ve even roasted a pumpkin myself. Trust me, the packed pumpkin is not only easier, it’s tastier. Thankfully, this year a friend of mine who also loves pumpkin pie found some canned pumpkin in a speciality food shop and bought some for me. Thanks to her, I made a delicious pumpkin pie for our Thanksgiving celebrations this year. I’m going to have to stock up!
Canadian Thanksgiving Pumpkin Pie Recipe
320g frozen shortcrust pastry (defrosted), 2 eggs, 6 ounces brown sugar, 1 can of pumpkin puree, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, 1/2 nutmeg freshly grated, 1/2 can of evaporated milk.
1. Preheat the oven to 220 degrees.
2. Roll out the pastry and line a 9 inch tart tin. Bake blind for 10 – 15 minutes.
3. Reduce the oven to 180 degrees.
4. Combine the filling ingredients together using an electric mixer. Pour the filling into the pastry case.
5. Bake for 45 to 50 minutes or until a knife inserted in the centre comes out clean. Allow the pie to cool.
6. Serve with whipped cream and enjoy.