We previously posted how Suzanne was having some angst about coming up with a local option for her family’s traditional Thanksgiving favourite — pumpkin pie — with no grains available for crust and no traditional pumpkin pie spices. Thanks to Miche Genest, Suzanne was able to adapt the Boreal Gourmet’s recipe for pumpkin pudding — to great success. Here is Suzanne’s adapted recipe for Crustless Pumpkin Pie — Northern Style. She tried Miche’s suggestion of using ground dry-roasted low bush cranberry leaves as a spice, but it didn’t work for Suzanne. So, instead Suzanne tried two adaptations: 1. Birch syrup alone adds a delicious flavour with no extra spice needed. 2. For a spicier option add ground dried spruce tips, ground nasturtiam seed pod ‘pepper’ with the optional addition of ground dried labrador tea leaves. Both were topped with a dollop of whipped cream. The jury was split as to which variety was preferred, but both were devoured! Note: the cream, hand separated from the milk, was naturally sweet and needed no sweetener addition. Interesting observation compared with store bought whipping cream. Hint: To get hand-separated cream to whip, pour it into a bowl and let it chill in the freezer until it gets a thin frozen crust on top. Then whip.