Pumkin Pies

Fall has officially arrived, it is already October, and it’s pumpkin season! My very favourite thing about pumpkin season is Pumpkin Pie. This year in Downtown Lloydminster, we will be celebrating all things pumpkin with a Pumpkin Fest, on October 6, from 12 p.m. – 5 p.m. One of the most amazing things about the Pumpkin Fest is the super large pumpkins that are grown locally and will be present for all to see. Last year the first-place winner of the Smokey Lake Pumpkin contest was present, weighing in at over 2,500 pounds, grown locally. We also had several pumpkins by newer growers at over 500 pounds. This year I grew some different varieties of pumpkins, I grew white ones, yellow ones, green ones, and a blue-toned one. I had saved the seeds from pumpkins I had purchased last year, and let them dry out, before storing them for the spring planting. Amazingly they grew,

Pumpkin is full of lots of nutritional benefits. Only 1/2 cup of pumpkin supplies 100 per cent of your daily vitamin A requirement. Pumpkin is a good source of fiber, iron, vitamin C, vitamin E & potassium. Pumpkin is low in calories. Like carrots, the orange pigment in pumpkin is high in both the alpha and beta form of vitamin A, which is known for its benefits for the eyes and lungs. Studies have shown these forms of vitamin A have anti-aging properties and may reduce the risk of certain cancers. With all these benefits, never feel guilty enjoying a slice of homemade pumpkin pie.

Pumpkin Pie

Plain Pastry Crust for double crust

1 ½ cups flour

½ cup lard (not shortening)

½ teaspoon salt 3-4 tablespoons iced

water

Put the lard and the flour into a bowl, cut or flake the lard using a knife, or a fork, or your fingers or a pastry blender to work the lard and the flour together. Add 3 tablespoons of the iced water into the flour mixture and gently mix until moistened. Once the water is added do not over mix or your pastry will be tough. Divide the mixture into two balls and roll each ball of pastry out to fit a 9” pie pan.

Pumpkin Pie Filling

4 large eggs

1 large can of pure pumpkin 796 ml

1 can of homogenized evaporated

milk

1 1/4 cup white sugar

1 Tablespoon cinnamon

1 1/2 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon allspice

In a large bowl whisk the eggs, then add the rest of the ingredients, stir until well blended, pour the mixture into two 9” pastry or graham wafer pie shells. Bake at 425 degrees for 15 minutes then at 350 degrees for 30 – 40 minutes. The pie is done when a knife inserted into the middle comes out clean. Cool and serve with whipped cream or ice cream.