Nestled on every Canadian table on Thanksgiving is a Pumpkin Pie. This sweet-savory pie is such a staple, when Canadian Mike Vandenbrink moved to Australia with his Childers-born wife Alana, it was something that had to be made each year on the second Monday in October.
It was only natural that it eventually made its way onto their cafe, Mollydookers, menu. Each year the cafe host a traditional, communal-table, serve-yourself feast, featuring a Canadian Pumpkin Pie, with the recipe by Rosemarie – Mike’s mum, lovingly cooked for Mollydookers at Thanksgiving by Sue – Alana’s mum.
If you want to try something a little different to the traditional sweet dessert pie, give this cold, spiced pie a try.
- 9” uncooked pastry shell
- 440g cooked pumpkin
- 1⁄2 cup brown sugar
- 1 tsp cinnamon
- 1⁄2 tsp ginger
- 1⁄2 tsp nutmeg
- 2 eggs
- 1 2⁄3 cups milk
- Heat oven to 200°C Fan Forced
- Mix cooked pumpkin with sugar, cinnamon, ginger and nutmeg
- Mix eggs and milk together then combine with pumpkin mixture.
- Pour into uncooked pastry shell and cover edges with alfoil.
- Bake in 200°C FF oven for 15 minutes and then reduce the oven temperature to 160°C FF for 45mins