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 small piece with whipped cream and enjoyed every crumb, as did my guests.
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)
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