Canadians from coast to coast are getting ready to celebrate Thanksgiving this weekend. This year’s Thanksgiving will be a little different that our previous celebrations, especially here in Montreal. We are experiencing our second wave of covid, which means there are a lot of added safety measures in place to help contain the spread of the virus and flatten the curve. One of the most important safety measures is regarding visitors. The government wants us to stay within our own family bubbles. We are sad that we won’t have a large table filled with our friends and family members on this special day. We will do our best to stay connected on that day, through virtual dinners, and try to focus on our blessings, as this is what Thanksgiving is all about. It is a day to give thanks and be grateful for what do we have in our lives.
The year 2020 has been one of the most challenging ones we have seen in our history, but no matter our circumstances, there is always something to be thankful for. I am thankful to have the opportunity to show my loved ones how much I care about them with food. I have been spending a lot more time in the kitchen, trying out new recipes and sharing my favourite ones with all of you.
One of our traditions at Thanksgiving is serving pumpkin pie for dessert. There is something so special about that pumpkin spice flavor to celebrate fall. I have tried many ways of making pumpkin pie, by using fresh pumpkin and the canned pumpkin puree and honestly, I prefer the outcome of the canned puree, so this is the recipe I will be sharing with you. For my version of Pumpkin Pie, you will need the following ingredients:
- 1 large can of pumpkin puree
- 3 eggs
- 1 and 1/4 cups of brown sugar
- 1 cup of heavy cream
- 1/4 cup of whole milk
- 2 tablespoons of corn starch
- 1 tablespoon of cinnamon
- 1 teaspoon of ground ginger
- 1 tiny pinch of black pepper
- 1 pie shell, you can make your own or use Tenderflake or Pillsbury
- whipped cream topping (optional)
Preheat your oven to 375 degrees. In a mixing bowl, mix the pumpkin puree, eggs and brown sugar and mix until smooth. Add your cream, milk and spices. Continue mixing until smooth. Pour the batter into your pie shell. Bake for approximately 55 minutes until the pie is no longer wet in the center. Pumpkin pie tends to crack in the center. If it does crack, it is not the end of the world. You can hide the crack with your whipped cream topping.
We hope you will give this dessert a try. Every grocery store across the country will be selling pumpkin pie for you to try, but I encourage you to give this recipe a go. Your home will smell absolutely heavenly and it will take a lot better knowing that you made it with your own two hands!
Happy Thanksgiving from our EC Montreal family to yours!
