PUMPKIN PIE

Yess! Thanksgiving is finally here which means one thing: PUMPKIN PIE!

I have already blogged about the wonders of pumpkins, but here is the easiest pumpkin pie recipe ever! Give it a whirl this holiday weekend and you will be sure to impress your family and friends!

The Easiest Pumpkin Pie You Will Ever Make

Ingredients:
- 1 can pumpkin filling
- 1 egg
- 1/3 cup condensed milk
- 1 tbsp cinnamon
- 1/2 tbsp nutmeg

Direction:
- Combine ingredients together
- Fill pie shell with the mixture
- Bake at 425 for 15 minutes, and then at 375 for another 25-30 minutes
- Serve with real whipped cream (flavoured with 1 tbsp vanilla and 1 tbsp white sugar)

photo credit: my own

PUMPKINS

A quintessential fall vegetable – the pumpkin: a gourd-like squash.

Pumpkin originates from the word pepon which is Greek for “large melon.” The French adapted the word to pompon and the British then changed it to pumpion before American colonists changed it to what we call it – pumpkin.

Funnily enough, the eldest pumpkin seeds are said to have been found in Mexico! Pumpkins are now grown worldwide for agricultural and commercial purposes. The U.S. produces 1.5 billion pounds of pumpkins each year!! I’m sure the majority of these are sold throughout October and November! Not only are pumpkins versatile in their uses for cooking – but they are the decoration of Choice from Thanksgiving through to Halloween. A pumpkin is an important part of autumn and a sign that Halloween is right around the corner. A traditional staple of Canadian and American Thanksgivings, pumpkin pie! I love pumpkins for so many reasons – it means fall is here, they are perfect door or table decorations and they are delicious to eat! I especially love roasting pumpkin seeds !

PUMPKIN PIE SPICED PUMPKIN SEEDS
by Canadian Chef Michael Smith

Ingredients:
- 1 egg white
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- Sprinkled sea salt and freshly ground black pepper, to taste
- 2 cups raw pumpkin seeds

Directions:
- Preheat your oven to 375°F.
- Whisk the egg white, honey, spices and seasonings in a medium bowl until foamy.
- Add pumpkin seeds and toss well to coat evenly.
- Pour a single layer onto a lightly oiled baking sheet and bake for 20-30 minutes, until golden and crispy.


photo credit: google images

FALL PUMPKIN-CORN SOUP

The LCBO Magazine has done it again! Last night my mom and I whipped up two fantastic recipes from their Fall 2010 edition. The first is the fall pumpkin-corn soup and the second, gnocchi with rapini, pancetta & tomatoes.

Coming off a summer veggies high, I am not quite ready to give up my favourites - like corn. Local Ontario corn is where it's at, and this recipe allows for even more cooking with the delicious sweet corn but with a fall twist. This soup is so warm and comforting, perfect for an autumn night. It has a nice bit of heat to it with the cumin and chili!


FALL PUMPKIN-CORN SOUP

Ingredients:
- 8 ears of corn, shucked or 4 cups frozen corn kernels
- 2 tbsp vegetable oil
- 1 large onion, coarsely chopped
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1/2 tsp seeded and minced fresh hot chili (chili flakes will work as well)
- 1/2 tsp ground cumin
- 4 cups diced, peeled, seeded pumpkin
- 8 cups chicken or vegetable stock
- 1 tsp finely rated lemon zest
- 2 tbsp lemon juice
- 3 tbsp finely chopped fresh cilantro

Directions:
- With a sturdy serrated knife, cut kernels from ears of corn. Set corn kernels aside.
- In a large Dutch oven, heat oil over medium heat.
- Add onion, salt and pepper. Cook, stirring often, for 5 to 7 minutes or until onion is softened but not brown.
- Add garlic, ginger, chili and cumin; cook, stirring, for 1 minute or until fragrant.
- Add pumpkin to pot, stirring to coat with onion mixture.
- Add stock and half of corn kernels. Bring to a boil over high heat.
- Reduce heat to low; simmer, covered, for 20 to 30 minutes until pumpkin is very tender.
- In a blender, or hand held mixer, blend soup in batches until smooth
- Stir in remained corn kernels.
- Simmer, covered, for 10 minutes or so until corn kernels are tender.
- Stir in lemon zest, juice and cilantro.
- Taste and add more salt and pepper if necessary.
- Ladle into soup bowls and garnish with a sprig of cilantro and a few corn kernels.

Serves 6 - 8

ENJOY!


photo credits: my own