Ruth n Jersey
Well-known Member
- Location
- Northern New Jersey
Happy Thanksgiving. I love the idea of spreading the holiday out over the weekend. Keesha your dinner looks delicious. Is that your home among the trees? So pretty.
Canadian Thanksgiving
- Thread starter GeorgiaXplant
- Start date
Camper6
Well-known Member
- Location
- Northwestern Ontario Canada
In case anyone asks. Canadians celebrate Thanksgiving in October because we are on the metric system.
tortiecat
Member
- Location
- West Island, Que.
Really Camper6! We have been celebrating Thanksgiving long before
we started to use the metric system!
we started to use the metric system!
Camper6
Well-known Member
- Location
- Northwestern Ontario Canada
Only in Quebec.
jujube
SF VIP
Happy Thanksgiving. May you gobble til you wobble!
Kaila
SF VIP
I tried it years ago, as well.
A real pumpkin is too watery.
I guess it would work better and be good, tasty and nutritious, IF one simmered the cooked (fresh) pumpkin, long enough (for hours perhaps?) to remove moisture.
That is probably what they do with the canned pumpkin and canned squash. It's more concentrated.
So for pie, it's much, MUCH easier, better consistency for any baking, and still very good.
Happy holiday weekend, to Canadian friends.
Though that was sneaky, to have that pie ready during the night, so that many of us guests, missed our slice!
Kaila
SF VIP
In case anyone asks, in the U.S., we observe it in late November, because we are terrific procrastinators.
IrisSenior
Senior Member
- Location
- Ontario, Canada
I had to google Flapper Pie as I have never heard of it. It's made in the Prairies, that's why. It does sound good. We had our Thanksgiving Dinner at my daughter's yesterday: turkey and gravy, dressing, roasted potatoes, carrot dish, brussel sprouts (yuck), salad, rolls and for dessert: pumpkin pie ( I passed by), apple crumble pie (I ate), fruit tray and Greek donuts.
Pecos
Well-known Member
- Location
- Washington State
I love my wife's pumpkin pie so much that I get it for my birthday instead of cake.
.... and one candle is sufficient at my age, ... no need for a lot of clutter.
Camper6
Well-known Member
- Location
- Northwestern Ontario Canada
The recipe called for a cup of milk but it looked too watery so I added half a cup. Still too watery so I added corn starch and simmered it till it thickened. The filling thickened overnight. It tasted great but I will just buy the canned stuff from now on. It just takes too much time. The whipped cream saved it.I tried it years ago, as well.
A real pumpkin is too watery.
I guess it would work better and be good, tasty and nutritious, IF one simmered the cooked (fresh) pumpkin, long enough (for hours perhaps?) to remove moisture.
That is probably what they do with the canned pumpkin and canned squash. It's more concentrated.
So for pie, it's much, MUCH easier, better consistency for any baking, and still very good.
Happy holiday weekend, to Canadian friends.
Though that was sneaky, to have that pie ready during the night, so that many of us guests, missed our slice!
RadishRose
SF VIP
- Location
- Connecticut, USA
You have to bake the large cuts of pumpkin in the oven until caramelizes. Not boil.
Thank you Ruth.
We turned the bird upside down. That way the breasts stay moist.
No it isn’t our house but ratter some houses around us. It’s too bad my phone battery died bevatssvi would have gotten some fabulous shots. The sun was settling, casting a golden hue over everything.
Cute donkeys in the foreground with colourful trees standing out in the background.
I haven’t wanted my camera so badly as I did the other day.
Last edited:
Camper6
Well-known Member
- Location
- Northwestern Ontario Canada
Pumpkin, blueberry, apple, l
I follow the recipe for a pie. If I'm just going to eat any squash or pumpkin I roast it in the oven.
MickaC
Well-known Member
- Location
- Manitoba, Canada
To all Fellow Canadians and those celebrating all of our Blessings. Though, will be a different way of giving our thanks with Family and Friends this year, our thankfulness will be the same and much more. ENJOY Your BLESSED Weekend.
Lewkat
Senior Member
- Location
- New Jersey, USA
To all our Canadian neighbors:
Aunt Bea
SF VIP
- Location
- Near Mount Pilot
Have a great day!!!
JustBonee
SF VIP
- Location
- Texas Gulf Coast
Happy Thanksgiving, to all our friends up North ..
Aneeda72
Well-known Member
I think you can put the pumpkin in a towel or maybe it’s cheesecloth and squeeze the excess moisture out. I believe my daughter, who cooks, said she does this or something like this.I tried it years ago, as well.
A real pumpkin is too watery.
I guess it would work better and be good, tasty and nutritious, IF one simmered the cooked (fresh) pumpkin, long enough (for hours perhaps?) to remove moisture.
That is probably what they do with the canned pumpkin and canned squash. It's more concentrated.
So for pie, it's much, MUCH easier, better consistency for any baking, and still very good.
Happy holiday weekend, to Canadian friends.
Though that was sneaky, to have that pie ready during the night, so that many of us guests, missed our slice!
I am a bad cook and have a bad memory. But this sounds right.
RadishRose
SF VIP
- Location
- Connecticut, USA
Jules
SF VIP
@Camper6 Did you ever eat your pie? I used to bake, smash, strain & do a whole lot more straining. I see they sell pumpkins for pies now. From scratch is so much better.
I’ve been using the same recipe from Better Homes since my 20s. Haven’t made one in years but this year I’m craving a pie, even if it’s just for the two of us. Now I need to buy a can of milk. I have the can of pumpkin.
I’ve been using the same recipe from Better Homes since my 20s. Haven’t made one in years but this year I’m craving a pie, even if it’s just for the two of us. Now I need to buy a can of milk. I have the can of pumpkin.