I’m Canadian, and so that means that one of my absolute favourite excuses to eat delicious food just passed by. But not without celebration! It was thanksgiving this passed weekend, and you can bet that I stuffed myself full of all the wonderful food and desserts! And I will continue to stuff myself until all the leftovers are gone. Turkey dinner is my favourite* meal of all time and the fact that we really only eat it twice a year makes it so much better.
And my favourite* pie of all time, is none other than the great Pumpkin Pie!
Seriously, it’s so good. All cinnamony and gingery and just so delicious you could die! I think I could eat an entire pie (or perhaps even two if I was really hungry) by myself. Of course there has to be whipped cream on top. It just doesn’t taste as good to me when it doesn’t. Of course it’s super good on it’s own, but when that whipped cream is on top it just brings it to a level that can’t be beat! Here is the recipe that my mom and I use and that I love so much!
*makes 2 pies
56oz of pureed pumpkin
4 eggs
1 3/4 cup of brown sugar
2 teaspoons of cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1 1/2 cups of evaporated milk
Just mix everything together in a big bowl with a whisk until blended and smooth. Pour into 2 unbaked 9″ pie shells and put in the oven. First, at 425F for 15 minutes, then reduce the oven temperature to 350F and bake for 30-35 minutes.
For the pie shells:
(This pie dough tastes really really good, but it doesn’t really hold it’s shape as well in the oven as some others. I just use it for the flavour, so if you don’t mind a rustic looking pie crust, this is for you!)
1 cup cold unsalted butter
2 cups all-purpose unbleached flour
1/4 cup of sugar
1/4 teaspoon of salt
1/4 cup cold water
Mix together the dry ingredients, then add the butter (it makes it really easy if you cut the butter into cubes before and pop them in the freezer for a few minutes.) Cut in the butter until it’s a crumbly mixture and the butter pieces are about the size of a pea. Pour in the cold water and mix around with your hands until a dough forms. Knead on a floured surface for a few minutes until it’s smooth. Let it chill in the fridge for about 15 minutes.
Take out the dough from the refrigerator, cut in half and roll out the first half to however big you need it. Do the same with the other half and put it in the pie pans. Chill in the refrigerator for another 15 minutes prior to filling and baking.
Enjoy!
*I don’t have favourites of anything, except turkey dinner and pumpkin pie. LOVE THEM!
