Pumpkin Pie, the iconic sweet pie for fall and early winter. Someone said “it’s so end of October” but it’s not that at all, as it’s a popular dessert served on Thanksgiving in both Canada and the United States.
I have not found sugar pumpkins in the local stores here, so instead of pureeing pumpkin myself I looked for canned pumpkin and was glad to find Festal Golden Pumpkin as I had seen great reviews about the flavour. And now I already regret of not getting more than two cans, as it is delicious! I love the texture and the sweet pumpkin flavour.
The hint of chocolate in this recipe comes from the chocolate pastry crust made with unsweetened cocoa powder, I also served it with cocoa flavoured whipped cream and gave it a light cocoa dusting on top. Should you want to give it more intense chocolate flavour, you could drizzle some chocolate sauce or ganache on top or sprinkle some cacao nibbles on top.
I made a small version of the same pie dressed up as a Thanksgiving turkey. It’s super simple dress up, with whipped cream and chocolate chips in eyes, skittles in beak and snood and candy corn tail. Here’s the video:
How do you like to serve a pumpkin pie? What’s your favourite Thanksgiving dessert? Or maybe you have an easier way to make a pumpkin pie?
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!