This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes.
“I changed it completely; I put whipped cream in and more spice. I changed the dough because I felt it was very plain. I made it tastier. I love pumpkin pies; they fit Nova Scotia and thanksgiving. And they’re beautiful!”
– Ingrid Dunsworth, The Cake Lady
|2 cups (500 ml)||flour|
|3 tbsp (45 ml)||sugar|
|5 oz (150 g)||unsalted butter|
|2-3 tbsp (30-45ml)||cold water|
|3 cups (750 ml)||cooked pumpkin|
|1 cup (250 ml)||brown sugar|
|1 cup (250 ml)||whipping cream|
|1/2 tsp (2 ml)||each cinnamon, ginger|
- Knit crust ingredients together by hand.
- Roll out, place in 11-inch (28-cm) diameter spring-form baking pan.
- Mix filling ingredients together, add to crust.
- Bake 45-50 minutes at 350 degrees F (175 degrees C). An autumn pumpkin, grown locally, will provide wonderful flavour for this recipe!
Recipe provided by: Ingrid Dunsworth, The Cake Lady