Happy Canadian Thanksgiving weekend everyone! We hope you are taking the opportunity to relax and spend it with loved ones. We are taking a much needed break from renovations and everyday busy life to enjoy some quality time with our family.
We have so much to be thankful for this year. A healthy, growing baby boy. A warm home full of love and renovated rooms. And delicious fall inspired recipes!
One of our all time favourite family recipes is Matt’s pumpkin pie recipe. (Did you know, before Matt got into construction he graduated with his red seal from culinary school?! I am one lucky wife!) Anyways, this pumpkin pie recipe is super delicious, easy to make and makes the entire home smell incredible. As our Thanksgiving gift to you and your family we would love to share it with you.
- 1 can of pumpkin puree (750 grams)
- 30 grams of pastry flour
- 2 tsps of cinnamon
- 1/2 tsp of nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup of brown sugar
- 6 eggs
- 3 tbsp of corn syrup
- 2 1/4 cups of milk
- 2 (9 inch) pie crust shells
- Preheat oven to 450° F
- Place pumpkin puree into the bowl of your mixer.
- In another bowl, sift together flour, spices and salt.
- Combine the flour mixture and brown sugar into the pumpkin puree and mix at a second speed level until smooth and well blended.
- Add the eggs to the mixture, continue mixing.
- Turn the mixer to the lowest speed and gradually add the corn syrup then add the milk. Mix until evenly blended.
- Fill the pie shells and bake for 15 minutes.
- Lower heat to 350° F and bake until set, approximately 30 – 40 additional minutes. The pumpkin pie is done when only the centre jiggles a little.
- Allow the pie to cool completely prior to cutting it.