I can’t believe Thanksgiving (for Canadians, that is) has come and gone already! As a Canadian living in the UK, having a Thanksgiving feast is even more important to me because I’m away from my family and in a country where the holiday doesn’t exist. Since it’s just the two of us, our new tradition is to cook a ‘tiny chicken’ with all the trimmings. I also love pumpkin pie but my family doesn’t, so we rarely had it during the holidays. But, as they are in Vancouver and I am here, more pumpkin pie for me!
This pumpkin pie recipe isn’t my own, it is off the can label. And let me tell you, trying to find canned pumpkin in the UK can be a bit of a challenge! The best place to find it is in larger shops like Tesco where they have an American section. I think my partner found our tin at the local Waitrose. Since it’s an import, these cans of pumpkin are fairly pricey, making pumpkin pie an even more special treat.
Libby’s Pumpkin Pie
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves (I grind whole cloves for a fresher taste)
2 large eggs
1 can of pumpkin
1 can evaporated milk (12 fl.oz.)
*Note: The evaporated milk I got at Sainsbury’s came in a 410g. tin (why a liquid is in grams, I have no clue) and this is about 14 oz., so measure out 340 grams.
1 roll of shortcrust pastry
egg yolk wash for pie shell braid (optional)
ice cream (optional)
Mix the sugar, cinnamon, salt, ginger, and cloves in a small bowl. In a large bowl, beat the eggs. Stir in pumpkin and sugar-spice mix. Gradually stir in the evaporated milk.
Roll out pastry into an unlined deep-dish pie plate. You will need to trim the excess and stick them on to the sides that aren’t fully covered.
Pour the mixture into the pie shell.
Optional: Using the remaining strip of pie crust, I sliced it into three ribbons and created a braid to put around the pie. This is a bit tricky to do, especially when the pastry is too soft, and it might require some piecing together. I also coated the braid with egg yolk to give it a golden brown colour.
Bake in a preheated 218C oven for 15 minutes. Reduce temperature to 176C and bake for 40 to 50 minutes, or until the centre is set. When the pie begins to crack it is definitely finished! Remove and let it cool in the pie dish for a while before you transfer it to a wire rack (I just left it in the tin).