For Suzanne and family. a favourite Thanksgiving treat is pumpkin pie. Now, Suzanne does have 91 pie pumpkins in storage for the winter! Thanks to Grant Dowdell who grows great pumpkins on his Island about 10 km upstream from Dawson on the Yukon River. Grant has had great success with the Jack Sprat variety of pie pumpkin (check out Grant Dowdell and Karen Digby’s Seed Guide). Grant finds they have the best storage capacity of all the squash, storing well into May.
So, although Suzanne has no grains for a crust, she certainly has the pumpkins — as well as cream for whipping, eggs, and birch syrup for a sweetener. But she has no pumpkin pie spices such as cinnamon, cloves, ginger, nutmeg, or allspice. So what to do?
Could she use dried and ground spruce tips or Labrador tea? First We Eat collaborator Miche Genest has a great pumpkin custard recipe for Suzanne. Miche has suggested adapting it using cream instead of evaporated milk. plus birch syrup to taste instead of sugar, and adding an extra egg.
For spices, Miche suggests dry-roasting low bush cranberry leaves in a frying pan, then grinding and adding those. Suzanne will give it a try and report back on the results. If you have any suggestions for alternative pumpkin desert recipe, or a northern local alternative to pumpkin pie spices, let us know!