Where Is My Pie?

Thanksgiving is not complete without pumpkin pie and since ‘bake a pie’ was on my fall activity list I can now scratch another item off. Okay I actually just made tarts instead of a full pie but in order to cross it off the fall fun list lets just call them mini pies!

fall-activity-list-update

Over the past few years in my journey to eat healthier I have adjusted many favourite dessert recipes to have less sugar, or at least contain a more natural sweetener, as well as no dairy. It was time to come up with a new pumpkin pie filling. With the clock ticking I crafted a new recipe. It took a couple tries to get the spices right but other than that it was a great success.

file-2016-10-12-7-18-17-pm

Pumpkin Pie Filling

*makes for 2 pies or 1.5 dozen tarts

  • 3 1/4 cups of pumpkin puree ( 1 can of pumpkin puree)
  • 150 ml pure maple syrup
  • 100 ml almond milk (can substitute with the milk of your choice)
  • 1/2 tsp salt
  • 6 tsp cinnamon
  • 1 tsp ginger
  • 1 1/2 tsp nutmeg
  • 1 tbs arrowroot powder
  • 3 eggs

file-2016-10-12-7-17-46-pm

  1. Heat oven to 350*. Beat eggs in a bowl and add remaining ingredients. Stir until blended.
  2. Pour filling into unbaked pie or tart shells.
  3. Bake for approximately 25 minutes for mini pies or tarts. **I have not tried the recipe in a full sized pie yet. Not sure about baking time, probably around 30-40 min.** To test the pie insert a knife, if the knife comes out clean its done, if not bake for longer.
  4. Let pie cool before serving.

file-2016-10-12-7-17-59-pm

Advertisements

Feeling Thankful

Normally at Thanksgiving our family takes turns saying what we are thankful for before having our dinner. This year I wanted to make a list of things I was thankful for.

img_5029

As I was making my list I realized I have so many things to be thankful for. There are days that I forget how much I have. I don’t always appreciate what I have and I need a little reminder to help me. A couple years ago I started a gratitude diary. Every day I wrote down one thing I was grateful for. I am going to start doing this again. We shouldn’t only be thankful once a year when thanksgiving comes around. We should be thankful all the time. With life things get busy and you can get so focused on your day to day schedule you forget what you have around you. So take a minute out of each day and think of something you are grateful for. Try it while your waiting in line or stuck in traffic, it might even help brighten your day a little.

 

A Weekend for Preparations 

This weekend I went on an adventure with my Lobster to Springridge Farm. One of my favourite times to visit is during Autumn when the apples and pumpkins are out and the leaves are changing. 

  
  

  
After a delicious lunch we picked out a batch of apples and a bottle of apple cider. It was now time to head home to start preparations for Thanksgiving. I am making a pumpkin pie and homemade perogies for our feast next weekend. 

   
 I have a wheat intolerance so I decided to make a batch of perogies using spelt flour. I love experimenting in the kitchen and trying new things with a recipe. The dough worked out great so we cooked a couple to try and they tasted just as delicious as the original recipe. I am so glad the recipe worked as perogies are one of my favourite dishes. I also whipped up a few batches using the original recipe for those family members that are not as adventurous when it comes to trying new foods.  

 

Grasping At Straws

Thanksgiving comes to us out of the prehistoric dimness, universal to all ages and all faiths. At whatever straws we must grasp, there is always a time for gratitude and new beginnings.

~J. Robert Moskin