Tag Archives: Baking

Easy Peasy Delicious Pumpkin Pie Recipe

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

2 eggs

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!

The Gallery – I made this

I realise baking chocolate chip cookies is like baking lesson number 1, however, I am not creative at all and don’t really cook with any flair either so I didn’t have a huge amount of choice with the theme this week.

These are my Cookies, not a hard British, dunk in your tea type biscuit but a North American ooey gooey chewy cookie.

Learning to cook properly, as apposed to reheating something, has been my mission since arriving in Canada.  When we had the business back in England I didn’t have either the time or the inclination to cook properly but now I’m a SAHM I have no excuses anymore.

It hasn’t been an easy mission either as the measurements and ingredients are different here.  Generally ingredients are given by volume and are measured in cups, many homes don’t even own kitchen scales.  As well as getting used to measuring out butter in cups, a huge amount of food stuffs of all types are called different names and some things aren’t widely available.  So it’s been a bit of trial and error and I haven’t got much further that a few basic dinners and cupcakes but I’m way better than I was a few months ago.


Red Velvet cupcakes with cream cheese frosting

Chocolate cupcakes









So forgive me if my contribution to ‘I made this’ seems a bit lame to you but I’m proud of my Chocolate Chip cookies and my boys love them!