Classic Canadian Pumpkin Pie

Classic and Canadian. I think you cannot have thanksgiving dinner without one. The ground Cardamom is the secret ingredient in this pie and I highly recommend picking some up. A little is great in apple pie, crisp etc, and it is the quintessential spice in this pie that takes it from good to great. Doing your own spice combination instead of just using “pumpkin pie spice” blend is another way of making your pie stand out from the rest. There is just no comparision.

Pastry for a 9 inch deep dish pie. I usually make my own pastry. My go to recipe is on the back of Tenderflake Lard box. It’s what my mother made and my grandmother. I make it up and store any unused pastry in the freezer. Then pull out, thaw in the fridge and you’ve got homemade pastry for your next pie.

Preheat oven to 425°F.

Filling:

In a medium mixing size bowl combine:

2 eggs beaten

1 – 14 oz. or 398 ml. can of pure pumpkin puree. Make your own or I use Stokely’s or the No-name brand is perfectly fine as well.

¾ cup packed dark brown sugar

1 tsp. cinnamon

½ tsp each of ground ginger, allspice and nutmeg

¼ tsp. ground cardamom

½ tsp. salt

1 cup light cream 5%

1/3 cup heavy cream

Optional Glaze: To give your pie a glistening surface, in a small dish, mix together 1 tbsp. of honey and 1 tbsp. of hot water to dissolve the honey , and brush on the surface of your pie once it’s out of the oven.

Beat eggs lightly with a whisk. Add the rest of the ingredients and combine well with the whisk making sure the spices are well incorporated through the filling with no lumps. Pour into a pastry-lined deep dish pie plate.

Bake at 425° for 15 minutes. Reduce heat to 350° and continue for about 45 minutes longer or until toothpick inserted in the middle comes out clean. Glaze with honey if desired and let cool. Serve with a dollop of whip cream or some salted caramel ice cream.

#Dessert #Pumpkin #Pumpkinpie #Thanksgiving