Canada Madeleine Hendy 2

Recipe for Pumpkin Pie!

Madeleine – Exchange to Wilfred Laurier University

Semester 2, 2016

Canada Madeleine HendyFall has come, the air is crisp, and the rustling leaves let off a lively vibe. The colours are vibrant and the cool air mixed with a warm sun is pleasant. Last weekend was Canadian Thanksgiving, which was celebrated with a whole week of festive activities and road trips to the country, huge meals with friends and a joyful atmosphere. My favourite food was above all the Pumpkin Pie!





45 mins


90 mins


2 hours 15 mins

Recipe type: Dessert

Cuisine: Canadian

Serves: 8

Makes one small 9 inch pie


  • 1½ cups or 800g cooked pumpkin, well drained (mine was roasted and didn’t need draining)
  • 2 eggs
  • 2 tablespoons or 20g or flour
  • 1 tablespoon or 15g butter
  • 1 cup or 250g sugar
  • ¼ cup or 60g whole milk
  • ¼ teaspoon salt
  • ½ teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger


  1. Preheat oven to 350°F
  2. Cut pumpkins and scoop out seeds
  3. Cut into sections easy for roasting and place on a parchment covered cookie sheet
  4. Roast for 30 to 45 minutes until tips are blackened and the rest of the pumpkin is roasted through; cool
  5. Meanwhile, prepare pie crust
  6. Peel skin (it will be very thin) off of each pumpkin piece and measure in cups, adjusting recipe accordingly (to account for how many cups you have)
  7. Put ingredients into a food processor, blend until smooth and then pour into uncooked 9 inch pie crust
  8. Bake at 350°F for an hour; my pies took 90 minutes as they were so large and I baked two at the same time (I covered them with foil after an hour to prevent pastry from getting even darker)
  9. Cool and serve with a dollop of the best, thickest and purest heavy cream you can find!