Happy Thanksgiving! (Monochrome Monday)

Today is eat until you pop day… also known as Canadian Thanksgiving!

Wishing you all a very Happy Thanksgiving however you might be celebrating, with turkey or with fruit.
It’s all about what tickles your taste buds!





Pumpkin Pie!

We absolutely LOVE Pumpkin Pie at this house. I can make a pie for dessert one night and by dessert time the following evening there’ll be no pie to be had.

What’s different about this pie is that instead of a pastry as a shell, I use crushed gingersnaps. Actually, I have a tendency of substituting this base for a lot of pies as I’m not the biggest pastry fan.

Pumpkin Pie MY Way

  • Servings: 8-12
  • Difficulty: medium
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Pumpkin Pie!

250g gingersnap biscuits
1 stick of butter (125g), melted
1½ cups pumpkin puree
1 cup brown sugar
1½ tsp cinnamon
pinch of nutmeg
pinch of cloves
1 tbls cornflour
3 eggs, lightly beaten
300ml cream

whipped cream, to serve
maple syrup, to serve
pecans, toasted and cut

Preheat oven to 200C.

Place gingersnap biscuits in the bowl of a food processor. Process until smooth. Add butter, processing until combined.

Press into a 26cm collapsible base tart tin or your Tupperware silicone pie dish. Bake for 10-15 minutes or until lightly cooked. Reduce heat to 150C.

Combine remaining ingredients in a large bowl. Beat until well combined then pour into prepared crust. Bake for 1 hour or until set.

Serve sliced with whipped cream, drizzled with maple syrup and sprinkled with toasted pecans.

With Thanksgiving looming on the horizon and Christmas almost within arms reach, one wonders how many recipes I can find using pumpkin.

And as for this pie… “mum, how much longer?”