Tuesday, October 12, 2010

Canadian Thanksgiving

People are always asking me how the move to Canada has been, wanting to know how an American is adjusting to the Great White North, and overall, it's been great. But one thing I will have to get used to is celebrating Thanksgiving before Halloween! Yes, that's right, Canadians celebrate Thanksgiving near the beginning of October (yesterday) - so weird for me! But my mother-in-law and I became the Dynamic Duo and cooked up a traditional turkey meal and we had a great time feasting with family and friends. So whether it's October or November, anytime is always the right time to give thanks.

I made my first turkey a few years ago and I remember being SO, SO, SO intimidated by the task but once you get the basics down, it's easy breezy. And don't skip making gravy out of the turkey juices - the flavor is amazing!

The spread

We tried to be somewhat healthy with dessert, by making only one pie:) Pictured here is my version of the traditional pumpkin pie - it is so good! With all the various spices and its graham cracker crust, this will be a hit with any pumpkin pie fan. Here's the recipe:

For the crust:

- 1 1/2 cups graham cracker crumbs (about 10 full-size crackers)
- 1/8 cup sugar
- 6 tablespoons butter, melted

Whisk the crumbs and sugar together. Add butter and mix until well combined. Press into 9 inch pie pan. (I used a fluted tart pan so you can definitely mix it up if you'd like).

For the filling:

- 2/3 cup (packed) brown sugar
- 1/4 cup sugar
- 2 tablespoons flour of your choice
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon ground nutmeg (fresh if possible)
- 1 1/2 cups (packed) canned pumpkin
- 2 tablespoons molasses
- 3 large eggs
- 1 cup whipping cream

Place baking sheet in oven and preheat to 450 degrees. Whisk first 8 ingredients together in large bowl. Whisk in pumpkin, molasses, eggs, and cream. Pour mixture into crust.

Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325 degrees and bake until sides puff and center is just set, about 40 minutes. Cool. Garnish with whipped cream as desired. Can be made 1 day ahead, keep refrigerated, serve at room temperature.

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