If you’re Canadian, you’re celebrating Thanksgiving today. Living close enough to see the border of our northern neighbor like us, we hear plenty about how the Canadian celebration differs from its November counterpart celebrated in the U.S. My Canuck friends always distinguished their Thanksgiving as more of a harvest dinner, than a food fest.
 

With pumpkin pie, fresh is best.


 
But according to a recent article in the Toronto Star, the Canadian feast differs in one primary way:

“It’s an annual feast held the second Monday of October, but the calendar isn’t the only thing that distinguishes our Thanksgiving from that celebrated south of the border.”

What about pie? Pumpkin still dominates, but it’s a pie with more pronounced flavor notes. Again, Thanks to the Star:

“Canadians enjoy a spicy pie infused with nutmeg, cinnamon, cloves and ginger, while Americans typically complete their feast with one that’s custardy and sweet.”

Regardless of your spice-to-sweet taste preference, pumpkin pie is a true seasonal joy to behold and an absolute must on any Thanksgiving table. According to several recent news articles, home-roasted pumpkin versus its store-bought canned season is the key to making a really fantastic pumpkin pie.
According to a testimonial in a recent Milwaukee Journal Sentinel blog post, “…a blind taste test of pumpkin pie with canned pumpkin and with fresh pumpkin. Guess which won by a landslide? Fresh.”
Roasting a pumpkin in your oven is as easy as pie, too. See a video demonstration on the JS Online blog.
Claiming it makes a “truly exceptional pumpkin pie,” the Chillicothe Gazette provides those uninitiated with a “recipe” for home-made pumpkin puree
Fresh pumpkin puree can be used in any pumpkin recipe, not just pie. But in my mind, there’s no better way to use pumpkin than in a pumpkin pie. Try roasting one in your oven this year if you prefer the home-made variety, then weigh in with your preference.

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