“Autumn, the year’s last, loveliest, smile.”- William Bryant

Here in the maritimes, fall is in full throttle. The leaves are starting to turn and the faint smell of wood burning furnaces can be found on the crisp evening air. This is my favorite time of year; the days are still sunny,  farmers markets are full to the brim with fresh produce and everywhere you look you can find pumpkins.

With thanksgiving fast approaching we made a day trip to the valley last weekend in search of the “great pumpkin”.  Our first stop was in Wolfville for coffee and then we went to a local market and picked up a few dozen green peppers for my annual “lets make pepper jelly and try to not light the kitchen on fire again” adventure. Once the peppers were secured safely in the trunk we drove to not one, not two but three different pumpkin patches. You see, picking pumpkins is a task I do not take lightly and my freshly caffeinated self just wasn’t happy with the selection at the first two. We decided to drive to Canning to take a little break and enjoy the view at the look off and just as we were approaching we stumbled upon the perfect little pumpkin patch. They had pumpkins of every size and shape and they had rustic wooden wheelbarrows practically teeming with every type of gourd and squash you could imagine! Jackpot! I purchased no fewer than 12 pumpkins and my house looks all the better for it (seriously, I swear window boxes were made to hold a row of little pumpkins!). Find pictures from the adventure below as well as my mom’s recipe for the most delicious, spicy pumpkin pie just in time for thanksgiving. It’s a no fail and is by far my all time favorite pie! It’s so good my sister requested it every year for her birthday as a child instead of a cake!

Enjoy,

-m

No Fail/Best Loved Pumpkin Pie

You will need…

  • 2 eggs, slightly beaten
  • 3/4 cup of packed brown sugar
  • 1 heaping tsp of cinnamon
  • 1/4 tsp of ground cloves
  • 1/2 tsp of ground ginger
  • 1/2 tsp of salt
  • 2 cups of pure pumpkin puree
  • 1.5 cups of light (5%) cream
  • Optional whipping cream for serving

Mix all ingredients (minus the whipping cream) together and pour into a 9″ unbaked pie crust. Bake in a hot oven (425 degrees) for fifteen minutes and then reduce temperature of oven to 350 degrees. Bake at 350 for 45 minutes or until knife comes out clean from center of pie. How easy is that? Serve with some slightly sweetened freshly whipped whipping cream. Your company will be so impressed!

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