Hello October

I just love fall, and am happy to welcome October. With getting ready for this Thanksgiving, Jenny, Dee-Ann & I baked homemade pumpkin pies to take to our family gatherings this weekend. They are yummy!

PUMPKIN PIE RECIPE

MOM'S PERFECT PASTRY

Yield: 5 shells

3 cups flour

1 cup Tenderflake lard (refrigerated)

Combine the 2 above ingredients using a pastry cutter in a bowl till crumbly. Set aside.

1 egg (beaten)

1 tbsp vinegar

6 tbsp cold water

pinch of salt

Combine the above 4 ingredients in a separate bowl an stir. Add to the first mixture and work together with your hands. Roll out to 1/4" and place in pie plate, trim & decorate edges.

* We also cut out leaf shapes to place in the centre of the pies. Use a butter knife to make veins in your pastry leaves.

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PUMPKIN PIE FILLING

Yield: 1 pie

2 eggs

398 ml canned pumpkin puree

1 cup brown sugar (packed)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

3/4 cup evaporated milk

Beat eggs lightly in medium bowl. Add pumpkin, sugar, spices & salt; stir until well combined (we used an electric mixer). Blend in milk. Pour filling in uncooked pie shell. Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 30 - 35 minutes. Cool.

*Pies freeze well, just cover with tin foil and re-warm in oven when you're ready to serve.