Today I'll be having turkey with stuffing & gravy, mashed potatoes, rolls and a vegetable or two, because today is Thanksgiving. At least in Canada it is. Thanksgiving comes the second Monday of October, just when the leaves start to turn on the trees. So not only is it a perfect day for turkey, it's a perfect day to go 'leafing'. A lot of local people use the holiday to 'go around the trail'. What does that mean? People take a drive to the Highlands National Park on a piece of road called the Cabot Trail. It's only a couple of hours of driving and the scenery is ridiculously beautiful.
Thanksgiving is one of my favorite holidays because, for one I love Fall, and it's also a low stress holiday. It's a day to relax and enjoy the harvest. No running here and there. No gift buying. But there is pie!
I was never a fan of Pumpkin Pie until my husband and I took our first (and last) cooking class. It was for a full Thanksgiving meal, only no turkey. Instead we made pork tenderloin (really good!) and veggies. The desert was pie. This pumpkin pie is very rich but so delicious.
Pie crust, premade or make your favorite recipe.
1 can (14 oz/398ml) pumpkin puree or bake a pie pumpkin and puree it
1 cup packed brown sugar
1 pkg (4oz/125ml) cream cheese (softened, very important)
1/2 cup whipping cream
1 tbsp flour
1 tsp cinnamon
1 tsp vanilla
1/2 tsp each ground ginger, nutmeg and salt
Prick pie shell with a fork and bake per empty instructions.
Preheat oven to 350*C.
Prepare filling: in food processor, puree pumpkin, sugar, cream cheese, cream, eggs, flour, vanilla, salt and spices. Make sure puree is creamy with no lumps. Pour into shell. Bake in bottom third of oven for 1 hour or until set around edge and slighty jiggly in the centre. Let cool completely.
Serve with whipped cream.
I hope you give it a try this Fall!
***If you like my little pumpkin guy and you can crochet, you can make him yourself with this pattern on PlanetJune.***