There may be nothing more iconic than pumpkin pie when it comes to American Thanksgiving. Basically it’s the essence of autumn in every bite; the blend of cinnamon and nutmeg and the subtly sweet filling mixed with the flaky crust. In our early years as an expat we would drive 45-minutes to Nyon and buy cans of dented pumpkin pie filling at the American store there at five-times the cost you would pay in America, because that’s what homesickness does to you. But it was a couple years ago that we stumbled upon a pyramid of cans right here in Lausanne at Globus–we swear we could hear a choir of heavenly angels singing from beneath the cans as the lights reflected a soft effervescent glow from the aluminum lids. Dramatic? No. It’s just that good.
Not only is it so dang delicious (honestly, better tasting than using pumpkins from scratch), but it might be the easiest thing to make…ever. Don’t believe us? Check out the recipe below:
What You’ll Need:
- 3/4 cup
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1 can (15 oz.)
- 1 can (12 fl. oz.)
What You’ll Do:
sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
into pie shell.
in preheated 425° F/218 °C oven for 15 minutes. Reduce temperature to 350° F/177° C; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours (important! The pie must be completely cooled before refrigerating or the pie and crust will separate). Serve immediately or refrigerate. Top with whipped cream & cinnamon before serving.
Voilà! One perfect Thanksgiving pie (that no one needs to know came from a can). Thank you Globus for stocking our one favorite ingredient that makes being away from home just a little bit easier during the holidays. Go grab your can(s) before the rush–these tend to sell out quite quickly!