Here’s wishing everyone a Happy Canadian Thanksgiving! In Canada, or at least at our house, that means time for turkey and pumpkin pie. I thought I’d share my recipe for pumpkin pie. It’s nothing out of the ordinary, but it is usually good. (explanation to follow)

Pumpkin Pie

1  unbaked pie crust (I used Martha’s pâte brisée)

400  ml. tin of pumpkin (not pie filling)

3  eggs

1  cup brown sugar

2  teaspoons cinnamon

1  teaspoon ginger

1  teaspoon nutmeg

1/2  teaspoon salt

1 1/2  cups whipping cream

1  cup whipping cream

3  tablespoons maple syrup

Beat eggs.  Add pumpkin, sugar, spices and 1 1/2 c. cream.  Pour into pie shell.  Bake at 425 degrees (convection bake).  Reduce oven temperature to 325 degrees (convection bake). Bake until filling is set, about an hour.  Cover crust edges with foil if browning too quickly.  Cool completely.

Garnish with whipped cream sweetened with maple syrup or icing sugar.

Notes: 400 ml. tin is approximately 13 oz. or the small size of canned pumpking that is usually available.

For regular oven, bake at 450 degrees for 10 minutes, and 350 degrees for 45 minutes.  Can be prepared 1 day ahead.  Keep chilled.

I’d like to emphasize the importance of including the sugar in the pie filling mixture. I mention this because – oops – I forgot to put it in. I had it on the counter with all the other ingredients. I took a photo. I mixed the filling, putting things away as I worked. I put the pie into the oven, and later – much later – noticed the brown sugar container sitting on the counter. It occurred to me that I had not opened this said container in recent memory. Bad news for the pie. But as I was too cheap being thrifty and resourceful, I decided we could compensate by adding extra sweetener to the whipped cream. It mostly worked, but I highly recommend putting it into the pie before baking to save humiliating yourself in front of friends and family.

If you are looking for a sugar-free pie recipe that tastes great, you will need to look somewhere else. (I must really like this pie, as I posted it last Thanksgiving. No mistakes last year – what fun is that?)

15 thoughts

  2. Thanks for adding the pics as well. Always interesting to see products from other countries. It was the first time I saw pumpkin in a tin. We don’t have it in my country but then again we also don’t make pumpkin pie but I have a friend who has volunteered to make one so I can taste it 🙂

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  7. I know I am an American, but I don’t see why I couldn’t celebrate TWO Thanksgivings a year!

    When I lived in Thailand for those 9 years, my mother got two “Mother’s Day” phone calls–the American one and the Thai one. The Thai one was particularly special because Mom never knew that call was coming. One time I think she was actually crying that I had bothered to call in the middle of August for the Thai “Mother’s Day”.

    But the concept of getting pumpkin pie TWO times a year is intriguing. I think I like that. (Of course, why I/we don’t make pumpkin pie when it’s not Thanksgiving. It’s kind of obvious, right?!)

    Happy Thanksgiving, Terri. You might hear that from me again in about a month in a half–but I bet you won’t mind. 🙂

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  10. I think it is hilarious.You probably wished the sugar could remind you , “hey Terri,what about me ,aren’t you going to put me in?”
    These things happen to the best of us. This was a sad but funny experience! All the best to you and ,”Happy Thanksgiving”.

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