It’s Thanksgiving in Canada this weekend and as an Expat it means learning about a whole new national holiday full of traditions. Like all holidays here in Canada Thanksgiving is very family orientated and centres around a meal of roast turkey, seasonal vegetables, mash potatoes and pumpkin pie for dessert. As the holiday doesn’t have its roots in any kind of religion it is in many ways more widely celebrated and more important than Christmas.
Luckily Hubbies cousin is taking care of the festivities this year so I don’t have to do much but I hosted last year and the first thing I needed to do was perfect Pumpkin Pie as it is an integral part of the dinner. I was new to baking and new to pumpkins, which in England are big stringy things that used to turn my stomach just scooping out the innards so the boys could carve one for halloween, I had no idea pumpkin pie could be so delicious! Brand spanking new expat Molly @ The Move to America asked me for this recipe when we were chatting about expat issues, so Molly, I wish you all the luck in the world as you embark on your new life and this is for you. 😀
Firstly, if you need to use an actual pumpkin they need to be small (about 6 inches across) as they are the sweet ones, they need to be cut in half seeds removed and baked in the oven. If you are really lucky you may find a can of pumpkin puree. Secondly, use whichever pastry recipe you like pre-made, granny’s recipe, a packet mix or the frozen kind (hey if Jamie Oliver says it’s OK then that’s good enough for me!
This is the easiest pumpkin pie recipe ever, it may not look that pretty but the taste is so good no one will care!
400ml / 1 ¾ cups pumpkin puree
250ml / 1 cup evaporated milk
125ml / ½ cup milk
175ml / ¾ cup honey
½ tsp ginger
½ tsp nutmeg
1 tsp cinnamon
Preheat oven to 220C / 425F
Line a 9 inch pie dish with short-crust pastry
With a blender or hand mixer mix together all of the rest of the ingredients
Poor into the uncooked pastry shell.
Bake for 15 minutes before reducing the temperature to 180C / 350F for a further 45 minutes or until a knife put into the middle comes out clean.
Leave to cool before cutting and serve with whipped cream
Easy enough for a newbie expat baker to make!