Today is the eve of the American Thanksgiving and many of you are either traveling or busy prepping for tomorrow’s huge dinner with family and friends.
Canadian Thanksgiving occurs in October (fell on Oct12th this year) and one of the dishes I wish to share with you is this homemade pumpkin pie. You have already planned out your dessert or you’re just going to go out and buy one.
Consider this pumpkin pie recipe if you’re still looking for one. It’s cheap, it’s easy and it’s all homemade…even the pie crust! Although the pumpkin filling and pie crust are wonderful, the crowning glory is all in the delicious maple whipped cream!
For me, pumpkin (or squash) always has to appear on my Thanksgiving table. This pumpkin pie could make a nice addition to your table.
I would like to wish my American friends a restful Thanksgiving, filled with family and friends and may all your kitchen creations be a success, little stress, delicious and memorable.
(recipe provided by Sandra Shields)
1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/2 cup of cold butter, cut into 8 pieces
3 Tbsp. of cold water
1 tsp. of lemon juice
Pumpkin Pie Filling
1 can (400ml) cooked pumpkin puree (not pie filling)
175ml (3/4cup) packed dark brown sugar
1 tsp. of ground cinnamon
3/4 tsp ground ginger
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 eggs, lightly beaten
1/2 cup light cream
3/4 cup 2% milk, scalded
Turkey design recipe
2 1/2 Tbsp. sour cream
1 1/2 tsp. of milk
Maple Whipped Cream
2 cups of whipping cream
1-2 Tbsp. pure maple syrup
Pre-heated 350F oven
- Combine flour and salt. Cut in butter using your hands or a pastry cutter until mixture resembles small peas. Sprinkle over water and lemon juice and gather flour into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Unwrap and place on a floured board. Roll out to desired size. Makes enough for one 9 or 10-inch single crust pie.
- Carefully transfer your pie crust over your baking dish and press the crust down on the and along the perimeter of the baking dish. Using your rolling pin, roll over the rim of the pie to trim-off excess pastry.
- Place some aluminum foil over the pastry and cover with beans. Bake in a preheated 375F oven (bottom rack) for 10 minutes. Remove the foil and poke the pie shell’s bottom with a fork (prevent the crust from puffing) and bake for another 10 minutes. Remove from the oven and reserve.
- Turn your oven down to 350F. In a medium-sized bowl, mix the pumpkin, brown sugar, spices and salt together. Add the beaten eggs and mix together until well blended. Add the cream and mix well. Now stir-in your scalded milk until just blended. Pour the pumpkin pie filling into the baked pastry shell.
- Bake in your pre-heated 350F oven for 45-50 minutes (middle should still jiggle a bit). Allow to for at least 5-6 hours or in the fridge overnight.
- Before serving, mix the whipping cream and maple syrup with your hand mixer. Start on a low speed and work your way up to high. Mix until you have stiff peaks. Store covered in fridge until needed.
- Before serving your pie, mix the sour cream with the milk in a small bowl until smooth. Pour the mixture into a zip-lock bag and snip off a small hole in one corner of the bag. Pipe out the mixture to make your turkey design.
- Serve eat slice of pumpkin pie with a dollop of maple whipped cream.
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2009 Peter Minakis
© 2009 – 2010,
. All rights reserved.