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Thanksgiving Pumpkin Pie!

Thanksgiving is a harvest festival, a festival of thanks for the bounty provided. On different days, it is now part of the culture in a number of countries including Canada, some Caribbean countries and Liberia. In the United States it is celebrated on the 4th Thursday in the November, coming it this Thursday. If we were in  the U.S. we might be planning or rushing to the airport, train stations or car. Thanksgiving is the the busiest travel time, with a greater number of people trying to get home than is found over Christmas. This is the paramount family holiday, a time when everyone thinks of their family and tries to get together.

The food found at the feast is famous and even though different traditions might add and subtract some items are core: turkey, cranberries, sweet potatoes/yams, mash potatoes, green beans, rolls, stuffing, gravy and finally a finish of pies.

The most famous of the pies in pumpkin pie, not common here in Ireland. It is a sweet/savoury pie with a nice balance of spices and one that it has become easier to enjoy here with the ability to buy tinned pumpkin puree in a number or shops and online.

(A variation that works just as well if you can’t find pumpkin puree is sweet potato pie. A word of warning. The pumpkins you found at halloween are grown for size and not flavour and should not be used to make your puree. If you do use sweet potatoes, steam or boil and finally mash. Make sure to season well and that the potatoes are dry when mashed or pureed.)

Libby’s is the famous brand for pumpkin puree and can be found in shops here and on line. Their recipe for pumpkin pie follows:

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy.

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

(Evaporated Milk can be awkward to find. I have successfully substituted creme frais/double cream mixture, approx 350ml)

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.

BAKE in preheated 220° C oven for 15 minutes. Reduce temperature to 175° C; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


One Response

  1. Sharon says:

    Thank you for this recipe.

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