Thanksgiving

Thanksgiving is this weekend, plus October is pumpkin everything month. Pumpkin Pie, has to be my very favourite October treat, although I love a good turkey dinner for thanksgiving as well. Speaking of Thanksgiving, it turns out that being thankful, provides all sorts of health benefits, and plus being happy, laughing and joyful is also a health booster that kicks our immune system into high gear. I feel like I need to buy a good joke book. This thanksgiving I wish your lots to be thankful for, and lots of happiness, laughter and joy. While that is all good for your health, so is pumpkin, and even better shared with those you love.

Pumpkin is full of lots of nutritional benefits. Only 1/2 cup of pumpkin supplies 100per 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 home-made pumpkin pie. Happy Thanksgiving.

Pumpkin Pie

Plain Pastry Crust for double crust

1 ½ cups of flour

½ cup of 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.