Fatties, Canadian Thanksgiving is around the corner and there’s two things we’re very excited about. Pumpkin goodness and the long weekend offering us extra time to gorge ourselves on it. We’re talking about pumpkin pie, pumpkin seeds, pumpkin spice… all our favourite Fall foods. Pumpkins, pumpkins, pumpkins. Some people hate on pumpkins, we just love ’em.
Let’s address the most important food first. Pumpkin Pie.
Don’t be gross, make your own pie crust. We adore Ina Garten’s pie crust recipe but if you’re a bit turned off by the unnatural, unhealthy substance that is shortening we have two suggestions: substitute the same quantity for cold butter or coconut oil. Be forewarned, the coconut oil does make the pie crust slightly tougher.
Now for the filling. It’s not hard to make your own pumpkin filling. Buy a pumpkin, slice it open, save the seeds for roasting and follow a great recipe to make it yourself. If you do use premade filling, be sure to make it good and spicy, emphasis on nutmeg, ginger and plenty of cinnamon. Even though the can’s recipe may not call for it, use condensed milk as the dairy. It makes the pie creamy, sweet and irresistible. You’re going to win the pie competition at your famjam.
The pie will be so good there’s no whipped cream required, unless you’re a lush like us, then make your own fresh whipped cream. May as well add in a dash of Bailey’s as you whip it up.
Once you’ve made your pumpkin pie from scratch, wash off the seeds, let them dry a bit, throw them in pan and drizzle some e.v.o.o. or melted butter (do the butter, just do it) on them, followed by salt, white pepper, paprika, a tiny sprinkle of all spice and chili flakes. Make sure they’re all evenly dressed and laid out in a single layer. Toss them in the oven at 300 degrees for 45 minutes.
Say it with us now, homemade pumpkin spice latte. We love our fancy coffee and the cafes that make them, but it’s damn expensive and often tastes artificial. You can do better. Ready?
In a small saucepan combine 2 cups of milk, 2 tbsp canned pumpkin (not pumpkin pie filling) and 1.5 – 2 tbsp brown sugar. Stir over medium heat til steaming. Remove from heat and stir in 2 tbsp vanilla extract and a small dash each of nutmeg, all spice, ginger and cinnamon. Throw the mixture into a blender/food processor for 10 seconds or until frothy. Pour into mugs, add a shot of espresso to each cup. Top with real whipped cream and a sprinkling of cinnamon sugar. If you really want to get crazy, find some fall leaf cupcake decorations and sprinkle a few of those on.
What’s your favourite Thanksgiving food? Have a great turkey weekend, Canadians!