Pumpkin Pie
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
Recipe
For Crust:
2 cups (500 ml) | flour |
3 tbsp (45 ml) | sugar |
5 oz (150 g) | unsalted butter |
2-3 tbsp (30-45ml) | cold water |
For Filling:
3 cups (750 ml) | cooked pumpkin |
1 cup (250 ml) | brown sugar |
3 | eggs |
1 cup (250 ml) | whipping cream |
1/2 tsp (2 ml) | each cinnamon, ginger |
lemon zest | |
Directions
- 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
For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is presented by: Select Nova Scotia and Nova Scotia Public Archives
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I can’t wait to try this recipe. I had the most wonderful slice of pumpkin pie in Nova Scotia, and I have been dreaming about it for three years! This looks like it might be the one!