Kai Chronicles

Eating, exploring and enjoying life

How to make pumpkin pie


It’s Thanksgiving weekend in Canada and I’m feeling a bit nostalgic. I haven’t had a proper Turkey dinner since I left Canada. For years, I have been saying I want to do a big Thanksgiving turkey dinner but I’ve yet to pull it off. This year will be my closest attempt: BBQ chicken with mashed potatoes, roast potatoes, roast kumara, spinach, corn and peas. And then……..


A Pumpkin Pie Down Unda

Pumpkin Pie

This is an easy recipe and one that I’ve adapted from the original belonging to my sister, Virginia. It’s not sugar-free, gluten-free, dairy-free or guilt-free but it’s worth it. I’ll work-out extra tomorrow.

It makes one pie. Serve with whipped cream. Enjoy.

1/2 cup of rapadura sugar

1/2 tsp salt – I use Himalayan Pink

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp of cloves (I often omit this)

2 eggs (they better be free-range)

1 3/4 cups of pumpkin puree

3/4 cup light cream

1 unbaked pastry shell

pp 1

You’ll need this stuff

Do this:

Make the pumpkin puree by boiling half of a small butternut pumpkin. I think other varieties will work too. Add as little water as possible but be careful to not let it run dry. When very soft, cool slightly before adding the cooked pumpkin to a blender. You can also use a stick blender and puree it straight in the pot. By sure it is smooth. Add a little water if too thick. Should be like baby food, maybe slightly thicker.


A puree close up

Using electrics beaters, mix the sugar and spices together.

Add the eggs, puree and cream.

Mix well on medium.


Mix it up

Pour mixture into an unbaked pie shell. I cheated this time and bought one from the supermarket. My pastry is hit and miss. Next time though.


Ready for the oven

Bake at 200C for 15 minutes then reduce heat to 180C for another 45 minutes or until a skewer or knife comes out clean from the centre. Test after 30 minutes. Mine was ready then.


Straight from the oven. Cool for at least 30 minutes before cutting. Best served at room temperature or cold.

This is a very popular dish in North America and is very much associated with Thanksgiving and Autumn. I’d love to go back to Canada for a proper Thanksgiving Day dinner someday!

Happy Thanksgiving Canada!!


Author: Jennifer Morton

Perth Travel Writer | Photographer | Canadian | Nomad | Home Cook | Glutton | Serial Planner

3 thoughts on “How to make pumpkin pie

  1. Happy Thanksgiving from Canada! We enjoyed a traditional feast with my in-laws in beautiful Bouctouche, New Brunswick, Canada on the Northumberland Strait on Saturday. We had roast turkey, mashed potatoes; local carrots, turnip, tomatoes, and cucumbers; gravy, and pumpkin cheesecake for dessert. I also made a crustless pumpkin pie for home (I am Celiac). It turned out great! Today is the holiday so we are cooking our own dinner at home with baked ham, home-made pickled beets, mashed red potatoes, roasted local carrots, and roasted sweet potatoes. For dessert, two layer pumpkin cheesecake (bottom layer is vanilla cheesecake, top layer is pumpkin), again, gluten-free so GF cookie base.

    • Yum, sounds good!! Crustless pie is a good idea. I do that with lemon meringue sometimes. I put the lemon in ramkin dishes instead of a pie plate!! I’ll try that with pumpkin now! Thanks.

  2. Reblogged this on and commented:

    It’s Thanksgiving weekend in Canada!! Pumpkin pie is the favourite dessert for any Thanksgiving Day meal. Last year, I made my very first pumpkin pie and this year, my second. This year though, I made my own pastry. There is wheat, sugar and dairy in this recipe but it’s worth the trip down Yummy Lane. I had a piece with whipped cream and enjoyed every crumb, as did my guests.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s