Last weekend was Canadian Thanksgiving (which is more a celebration of the harvest than its American equivalent), and in accordance with tradition we had some relatives over for a turkey dinner followed by pumpkin pie.
Allison had to specially order a turkey breast from the butcher – it’s not something they usually sell in October, although as we’ve ordered from the same butcher for several years now, they are well aware that any order for turkey at this time of year will probably come from Canadians! I made the pie.
The recipe I used was originally clipped from one of Allison’s Canadian cookery magazines – from an advert for Robin Hood flour to be precise. This meant that the recipe for the crust simply called for Robin Hood Flaky Pie Crust Mix; without this to hand, I just used the short crust pastry recipe from my Mum’s old lemon meringue pie recipe. This meant that I was seriously mixing my weights and measures, as the pie crust recipe (being a British recipe) calls for the ingredients to be measured by weight, while the rest of the pumpkin pie recipe (being Canadian) has the measurements by volume (even for the butter). As I have learned from previous recipes, a cup in Canadian baking terms is a specific measurement (250 ml) – you can’t just use any mug to measure things out. This is a mistake most people only make once.
I also found that I didn’t have to blind-bake the pie crust (as I would’ve done for the lemon meringue pie), as the filling itself needs to get baked before the topping is added.
Ah, the filling. Just about everyone who makes pumpkin pie uses tinned pumpkin purée, mainly for the sake of convenience (apparently it takes many hours to render the raw ingredient down to the required consistency). However, there are two types of tinned pumpkin in Canadian supermarkets, pumpkin pie filler and pumpkin purée. Filler is the ready-made stuff that you pour straight from the tin onto the pie crust and bake, while purée is the one you have to mix with other things to make the pie filling.
I’ve been told that no self-respecting Canadian uses the pre-mixed filler, so I combined the puree with a few extra ingredients – brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, ground ginger, nutmeg and salt – before pouring it over the crust and sticking it in the oven (15 minutes at 220°C, then 45 minutes at 180).
The topping, which also needed to be mixed, was a combination of oats, brown sugar, chopped pecan nuts, flour, cinnamon and melted butter. With the topping added, the pie is baked for a further 20 minutes.
We served it up with whipped cream that had had some icing sugar mixed in.
Pumpkin pie: our annual autumnal treat!