A traditional Thanksgiving dessert full of Autumnal warming spices, simple to make to impress your guests.
Thanksgiving pumpkin pie is a tradition bake in Canada and the USA, made to celebrate Thanksgiving. Growing up in Canada, Thanksgiving is celebrated in October to mark the harvest. The first recorded annual celebration was 1879 according to the Canadian Encyclopedia. Each province in Canada celebrates with their traditions which include roast turkey, pumpkin pie, apple pie and Canadian butter tarts.
We both love pumpkin pie as do our families. Speak to people and its a bit of a marmite dish, you either love it or hate it. We can’t see what’s not to like with all that delicious warm spices we enjoy so much. I used to roast and puree my own pumpkin to make the pie, however when I first met Michelle she said that in Canada and the USA, they mainly use tins of Libby’s pumpkin puree.
However if you can’t get your hands on a tin of pumpkin puree, it’s a really simple and cheap alternative to make your own. Simply cut up the pumpkin and remove the seeds. Place skin side down on a roasting try and place in an oven at 180CFan for around 20-30 minutes until the pumpkin is soft. Remove from the oven and allow to cool. Then remove the skin and any bits that may have caught in the oven. Place the soft pumpkin flesh into a food processor and whizz to a smooth puree. I then like to portion my puree into portion sizes, ready for the freezer. I weight out some for pumpkin pie and the rest for pumpkin cake. Perfect puree sized portions when I’m ready to bake.
Michelle also says she only ever used the recipe from the side of the Libby’s can. So in honour of Thanksgiving, here’s our favourite recipe, by Libby’s for pumpkin pie. Happy Holiday!
- 3/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 Can - 15 oz LIBBY'S® 100% Pure Pumpkin
- 1 Can (12 fl. oNESTLÉ® CARNATION® Evaporated Milk
- 1 9 " unbaked pie shell
- Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into pie shell unbaked pie shell.
- Bake in preheated 220C (200C faoven for 15 minutes. Reduce temperature to 170C (150C fan); bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.