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……..
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
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.
Using electrics beaters, mix the sugar and spices together.
Add the eggs, puree and cream.
Mix well on medium.
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.
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.
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!!