Pumpkin Pie

So, Thanksgiving is upon us … if we’re American. Up here in Canada we also have Thanksgiving, but it’s in mid-October. We call THIS holiday “American Thanksgiving”. We celebrate it by watching the Macy’s Thanksgiving Parade and some NFL football during our lunch break at work!

In honour of our American friends, we made a holiday classic, Pumpkin Pie!

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For our recipe, you’ll need the following:

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  • 3 eggs
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/2 tsp orange zest
  • 1/2 cup of heavy cream
  • medium-small size sugar pumpkin (or pie pumpkin)
  • 2 pie crusts (yup, this makes 2 pies!)

Cut your pumpkin in half.

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Clean out the halves and save the seeds for roasting! (I’ll give you a quick recipe for this later, for now, keep focused on that pie!)

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Roast your pumpkin for approximately and hour at 350F, until a fork can pierce them with ease.

The pumpkin should be easy to remove at this point with a spoon. I’d suggest waiting a little while for the pumpkin to cool a bit, as this can be really hot after an hour of roasting! Set the pumpkin flesh aside  for now.

Add 2 eggs to the bowl and just the yolk of the third.

Mix in the brown sugar, white sugar, salt and spices.

Add the orange zest and continue to mix until smooth.

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Now add that pumpkin!

While mixing pour in the cream … Yes, in case you were wondering, that is Pippi in the background of the lovely mixing GIF above … she’s always helping!

Keep mixing until you have gotten the smoothness you want. We keep it a little lumpy for a more rustic-style pie (shows off how homemade your pie is to your guests!)

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Add your pie filling to a prepared crust. You’ll have enough to make two pies, so one to keep and one to bring to the office and impress your coworkers … or, maybe two pies to keep (who am I to judge you?)

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Bake in the oven at 425F for 15 minutes, then reduce to 350F for 45 minutes or until a knife pressed into the pie comes out clean. I have bamboo skewers that are great for testing a pie without causing too much noticeable damage!

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Let your pie cool for a few hours. It will have risen in the oven, don’t worry, it won’t stay all puffy

Now cut yourself a slice and serve it with some vanilla whipped cream!

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There you have it! Pumpkin Pie!

Bon Apetit!




2 thoughts on “Pumpkin Pie

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