Thursday, 4 October 2012

Pumpkin Pie

Another interruption!  I guess I didn't say I'd write ONLY about real-life relationships for 31 days.  So you get a few bonus posts as I get irresistible ideas that can't wait for November.  Well, maybe for you Americans it could wait 'til then, but for Canadians, Thanksgiving is this weekend.

My brother-in-law asked me for my pumpkin pie and crust recipes, and I figured since I was typing them out anyway, I'd post them here.  I love pumpkin pie.  This is the same recipe I used for my husband's birthday pie.


2 cups flour
1 tsp salt
3/4 cup margarine (yeah, I know purists say only butter, and the rest of the world uses my experience margarine makes the flakiest yet most manageable crust)
5 to 6 tablespoons cold water

Note: This recipe is actually for a 2 crust pie, but I make it for pumpkin because that way I don't have to roll the crust so thin that it's difficult to get it into the pie plate, and then I don't have enough for the edging to be even.  So you'll end up with lots of scraps unless your pie plate is huge like mine.  If you're just using little disposable ones, it should be enough for two pumpkin pies.

Lightly stir together flour and salt.  Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.  Sprinkle in cold water a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.  Shape into a ball with your hands.  Roll it out into a circle about 1/8 inch thick (I think I usually do closer to 1/4 inch...Kevin sometimes says it's too much crust though.), and line pie plate.  Trim and crimp the edge.

Pumpkin Pie

3 eggs
1 16-oz can pumpkin (or 2 cups cooked and puréed pumpkin)
1 cup evaporated milk
1 cup brown sugar (white sugar works too, but brown adds to the flavour)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Preheat oven to 375 degrees F.  In a large bowl, beat together all ingredients until well blended.  Fill pie crust and place in oven.  Bake 45 minutes until filling is set and knife inserted 1 inch from edge comes out clean.  Cool before serving.  FYI, when I make it, it takes way longer than 45 minutes to bake...more like 75 minutes.


  1. Looks delicious! I will be making mine this weekend too. Happy Thanksgiving!

    1. Happy Thanksgiving to you too! What kind of pies are you making?

  2. Happy Thanksgiving Jo - hope your day is filled with pie, family and beautiful scenery. I love our Canadian Thanksgiving when all the trees are still in colour and it's nice enough to go outside. Plus the bonus is we get a month and a half to lose any weight we gained from all that food before the Christmas feasting begins!!

  3. Wow, already Thanksgiving in Canada! I guess I just never really noticed that y'all celebrate at a different time than we do. So Happy Thanksgiving to all you Canadians!


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