Part of
being a migrant is developing your own rituals, blended from your country of
origin and your new home. That holds true even for privileged migrants like me –
privileged in the sense of an easy transition between two similar countries
speaking the same language.
So last
weekend, a long weekend in Victoria to celebrate the AFL grand final, which
happens to be the weekend before Canadian Thanksgiving, my family celebrated
our own version. The only rule everyone insisted on was that there had to be
pumpkin pie. And of course I used the recipe my mother wrote out for me in the
handmade recipe book she gave me when I got married.
The picture
I posted on Facebook got so much reaction from my Australian friends that I agreed
to post the recipe. I think it was originally adapted from Better Homes &
Gardens.
My mother's Pumpkin Pie
1
shortcrust pie shell – 9” or 22 cm
1 ½ c
cooked smoothly mashed pumpkin
¾ c sugar
¼ tsp salt
¾ c sugar
¼ tsp salt
1 tsp
ginger
½ tsp
nutmeg
½ tsp cloves
1 ¼ tsp cinnamon
½ tsp cloves
1 ¼ tsp cinnamon
3 slightly
beaten eggs
1 ¾ c milk
1 ¾ c milk
Combine
pumpkin, sugar & spices. Add eggs & milk and mix thoroughly. Pour into
pie shell. Bake for 5 minutes in hot oven
– 400’ F or 200 ‘ C, 180’ for fan forced
Lower heat
to 325’F or 165 C for 50 minutes.
Pie is done
when knife inserted at centre comes out clean.
Serve warm
or room temperature.