Canadian Thanksgiving may be over, but pumpkin season is still in full swing! Many people are starting to feel that PSL-favoured everything is getting a little old, but if there's one thing that will never go out of style it's the traditional pumpkin pie.
Pumpkin pie was always one of those childhood treats that I could look forward to having only once a year on Thanksgiving. But now that I'm an adult and can have chocolate cake for dinner if I want to, I'm in favour of having pumpkin pie more than one day a year!
One thing that hasn't changed since childhood however, is my devotion to my mother's classic recipe. Pumpkin pies really don't get any better than this.
- 3 eggs
- 2 cups pumpkin purée
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1.5 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/4 tsp cardamom
- 3/4 cup heavy cream
- 3/4 cup half-and-half
- pinch of salt
- your favourite pie crust
Beat eggs and sugars together until light. Stir in pumpkin, spices, and salt. Mix well. Stir in cream and half-and-half.
Roll out pastry and line a nine-inch pie pan with it. Pour in filling.
Bake at 450F for 8 minutes, then bake at 325F for 40-45 minutes, or until filling is firm. Cool before serving.
We always serve pumpkin pie with freshly whipped cream, but this year we went the extra mile and added sugared cranberries for garnish. I have to say, they take pumpkin pie to a whole new level! The sugary tartness of the cranberries is the perfect contrast to the aromatic pumpkin spice.
Do you make pumpkin pie for Thanksgiving? What's your favourite way of serving it?