Canadians are giving thanks this weekend. In honour of the occasion, I ceremoniously picked the first ripe pumpkin from my garden and cooked it like I always do. Time to dig out Mom’s old pumpkin pie recipe and roast some pumpkin seeds!
Mom’s Pumpkin Pie
Pastry for 9″ pie
1 cup milk
1 cup pumpkin puree
(preferably fresh, but canned will do)
1/2 cup sugar
1 heaping tbsp. flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
Additional nutmeg for garnish
Whipped cream (optional)
Combine all ingredients in blender and process until smooth. Pour into pie crust and sprinkle with additional nutmeg. Bake at 350 F for 1 hour. Cool completely and serve with whipped cream if desired.
Sweet and Salty Pumpkin Seeds
1 cup raw pumpkin seeds (about what you get from 1 small pie pumpkin)
1 tbsp. butter or margarine, melted
1/4 tsp. salt
1/2 tbsp. Worcestershire sauce
1/2 tbsp. brown sugar
1 drop hot pepper sauce (more if you like it spicier)
Preheat oven to 300 F. Line a baking sheet with aluminum foil.
Remove large chunks of pumpkin flesh from the seeds. Leaving small traces of pumpkin is ok; it adds flavour to the seeds. In a small bowl, combine pumpkin seeds and melted butter. Add remaining ingredients and mix well.
Spread seeds evenly over the foil-lined baking sheet. Bake for 20-25 mins. until crispy. Watch them carefully so the seeds don’t burn. You’ll know they are done when the sugary mixture on the foil turns brown. If it turns black, you’ve baked them too long.
Remove from oven and allow to cool on the baking sheet (if you can resist eating them all when they’re warm and crunchy from the oven). Savour the sweet and salty flavours—the perfect balance. Then say to yourself, “See, this is why you were wise to choose a real pumpkin for your pie this year, instead of that canned nonsense.”
In the unlikely event of leftovers, store roasted completely cooled pumpkin seeds in an airtight container at room temperature for 2-3 days.