MORE PIE!!!! pumpkin pie to be exact. this one is a classic with a little vermont farmed honey twist. i recently received the most gorgeous pottery from farmhouse pottery, which included honey & the cutest of all honey pots. i knew with canadian thanksgiving approaching us this weekend the first pie i wanted to make in my new dish is a pumpkin pie! especially after spending this past weekend at the pumpkin patch. i used fresh steamed pumpkin pure that my aunt cooked up & it makes a huge difference (p.s. thank you aunt mira for doing the messy work for me)! fresh pumpkin offers a much more vibrant orange colour & has a natural texture to it compared to the mushy canned version. aside from honey, the pie is sweetened with raw sugar (this pie is sounding pretty healthy eh?!) & then finished off with heavy cream (ok.. maybe not). i kept the decorating simple & finished it off with the most festive braided crust suited to grace any holiday table! i promise braiding pastry dough is easier then it looks! don't be intimidated, it's just like braiding hair so give it a try! happy thanksgiving weekend my fellow canadians! hope it's filled with family, friends, turkey & all the pie in the world xo.


for the dough

  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 3/4 cup unsalted butter, cold & cubed
  • 1/3 cup vegetable shortening, cold
  • 1 teaspoon pure vanilla extract
  • 1/2 cup ice water
  • 1 egg, for egg wash (optional)

for the filling

  • 2 cups pumpkin pure (fresh or canned)
  • 1/2 cup raw sugar
  • 1/2 cup honey
  • 3 large eggs, beaten
  • 1 1/4 cup heavy cream, cold
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt


  • for the dough: using a food processor pulse the flour, salt and sugar. add the cubed butter, shortening and vanilla. pulse until a crumb like mixture forms. add the cold water one tablespoon at a time until the crumbs begin to come together. turn out onto a pastry board and shape dough into a disk. if dough seems wet, add a bit more flour. if the dough seems dry, add a bit more water. wrap in cling wrap and refrigerate for minimum 2 hours.

  • for the filling: in a large mixing bowl whisk pumpkin, sugar, honey and eggs until smooth. add your cream, vanilla, ginger, cinnamon, nutmeg and salt. continue to stir until a silky batter is formed.

  • for assembly: preheat oven to 375 degrees. roll out the pie dough between 3/4 cm and 1 cm thick. line pie dish, crimp or braid edges & poke air holes. using pie beads (or foil wrapped dried beans/rice) pre bake the crust for 15-20 minutes. remove from oven, add the filling and bake for an additional 45-60 minutes. if the top or edges begin to brown too fast, cover the pie with foil. remove from oven and let set for 4-6 hours before serving. serve with fresh whipped cream.. bonus points for honey sweetened whipped cream!