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Autumn in Quebec: Pumpkin season has arrived!

Early October marks a special time in Quebec: the arrival of autumn and harvest time. Among the stars of this season, the pumpkin holds a special place. A symbol of abundance, it is used in both sweet and savory dishes. Families look forward to enjoying the crisp air as they head out into the fields to pick these treasures of the earth.

Pumpkin: A versatile ingredient

Pumpkin is incredibly versatile in the kitchen. Whether in a comforting soup, a creamy gratin, or a sweet tart, it lends itself to a multitude of recipes. Rich in fiber and vitamins A and C, it adds a touch of well-being to your dishes while delighting your taste buds. Its melting texture and naturally sweet flavor make it an ideal base for many culinary creations.

Picking and cooking as a family: An autumnal pleasure

One of the greatest pleasures of autumn in Quebec is spending time with family, whether in a pumpkin patch or in the kitchen preparing comforting recipes. Cooking together creates lasting memories while learning the secrets of traditional recipes, like pumpkin pie. After a day spent choosing the most beautiful pumpkins, there's nothing better than coming home to a warm house and baking this delicious pumpkin and maple pie.

Pumpkin pie: A classic reinvented

Combining the natural sweetness of pumpkin with the richness of maple, this pie is a seasonal must-have. Its velvety texture and golden crust offer instant comfort, perfect for sharing around a family table. Ideal for celebrating autumn, it's simple to prepare and will delight both dessert lovers and fans of Quebec's local products.

Easy-to-prepare pumpkin and maple pie

Questions & Answers: All about pumpkin and maple pie

Can the dough be prepared in advance?
Yes, shortcrust pastry can be prepared in advance and kept in the refrigerator for 2 to 3 days. If you want to keep it longer, you can also freeze it for up to a month. Make sure to wrap it well in plastic wrap.

What variety of pumpkin should I use for this pie?
It's best to use a sweet pumpkin, like the "Sugar Pie" variety, which is ideal for pies. Its flesh is thinner, less watery, and offers a sweeter flavor, perfect for filling.

Can I replace the cream with another alternative?
Yes, but you need to choose an alternative with a similar texture so as not to alter the consistency of the filling. Full-fat coconut milk is a good option, as it has a water content close to that of cream. Other options, such as almond or oat milk, are possible, but they may make the filling runnier. In that case, it might be necessary to slightly reduce the amount of liquid.

How can you tell if the pie is cooked?
The tart is ready when the center is still slightly wobbly. It will continue to cook after being removed from the oven and will firm up as it cools. This prevents the filling from overcooking and becoming dry.

How to store the pie after baking?
Pumpkin pie can be kept in the refrigerator for 3 to 4 days. Be sure to cover it well to prevent it from drying out. For even more flavor, it can be served cold or slightly warmed.

Can the pie be frozen?
Yes, this pie freezes well. It's best to freeze it after baking, once it has cooled. To defrost, leave it at room temperature for a few hours or gently reheat it in the oven.

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