Recipe of the week!

So as you may or may not know, this past weekend we celebrated "Thanksgiving" here in Canada! Its a time to celebrate, love, friends and family....and lots and lots of food! Being Wednesday I thought I would share with you my favorite recipe for a very traditional "Thanksgiving" treat!

Pumpkin Pie

Picture borrowed from

Pastry

• 1/3 cup cold unsalted butter
• 1/3 cup cold vegetable shortening
• 1 1/2 cups all purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon fine salt
• 4 to 5 tbsp ice water

Pumpkin Pie

• 2 cups canned pumpkin (500 mL)
• 3/4 cup light brown sugar, packed
• 3 tablespoons fancy molasses
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 3 large eggs
• 1 1/3 cups whipping cream
• 3 tablespoons brandy or orange liqueur

Pastry

1. For pastry, freeze butter and shortening for 30 minutes. Combine flour, sugar and salt in a large bowl. Using a box grater, grate the butter and shortening into flour. Toss this mixture with your fingers to coat the fats, breaking up lumps with your fingers as you go. The dough should be a rough, crumbly texture and take on a slight yellow tone. Add 3 Tbsp of the water and mix with a spatula or wooden spoon to bring dough together, adding a little more water if needed. Shape dough into a disc and chill for an hour before rolling.

Pumpkin Pie

1. Preheat oven to 400 degrees F.
2. On a lightly floured surface, roll out dough to just under ¼-inch thick. Dust the bottom of a 9-inch pie shell with flour and line with dough. Trim edges, keeping scraps to roll and cut for garnish, if desired. Chill while preparing filling.
3. For filling, whisk pumpkin with brown sugar, molasses spices and salt. Whisk in eggs, then whipping cream and brandy or orange liqueur. Pour into chilled pie shell.
4. Bake for 10 minutes, then lower temperature to 350 degrees F. and bake for 20 to 30 minutes, until filling puffs just a little around edges but still has a bit of jiggle in center when moved. Allow to cool to room temperature, then chill completely.

I like to serve my pumpkin pie at room temperature, but some like it warmed up! Add some whip cream and you've got yourself a fantastic treat!

Let me know what you think in the comments bellow!