This coming Monday, October 12, is Thanksgiving Day in Canada. Typically the family comes to my house for traditional turkey dinner with all the trimmings. That means pumpkin pie, apple pie, and cherry pie all home – made not bought. Everyone has their favorite pie and I try to accommodate us all.
This year we will be celebrating alone. I’m having a hard time deciding what I’m going to do. Should I cook the turkey? The one I bought for the occasion is 15 pounds, way too much for the two of us. There is a chicken in the freezer and it looks like it may be making its appearance on the Thanksgiving table. We can still have the dressing and the dessert so it will still smell like thanksgiving in the house.
I love this time of year. I’m a pumpkin spice fanatic, but only indulge at Thanksgiving to keep it special. Just the smell of the spices makes me think of fall and the changing leaves. I’ve already had my traditional couple of pumpkin spice lattes, and pumpkin spice muffins.
The end of my pumpkin spice splurge will come with this weekends pumpkin pie. I use my grandmother’s recipe for making the filling, the canned pie filling is just not the same but will do in a pinch. The only downside of making the filling myself is it makes 2 pies. I’m the only one that eats it at my house – time to get out the comfy, stretchy pants for a week or two while the pie on the hips wears off…
Nan’s Pumpkin Pie Filling recipe:
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 large can of Pumpkin puree – NOT pie filling – of course you can cook pumpkin, drain and mash
as well. Roughly 2 cups of pumpkin
1 Cup can milk
1 1/4 Cup Brown Sugar
2 Cups regular milk (I use 1% but whole milk or 2% can be used as well)
Beat the eggs in a large bowl. Mix in the sugar, spices, then the pumpkin puree. Stir in the can milk and then regular milk until incorporated. Beat with electric mixer until everything is well blended and smooth. Pour into uncooked pie shells.
Bake at 425 degrees for 15 minutes. Lower temperature in oven to 350 degrees and bake for 45-55 minutes, or until a knife inserted in the centre comes out clean. Serve with whipped cream.