Growing up in South Africa, thanksgiving was not something we celebrated, and since living in Canada we haven’t really done a thanksgiving dinner here either. Since our family unit has expanded to include a little person it seemed like a good time to start a tradition of our own this year.

This past thanksgiving we did a blended South African / Canadian thanksgiving dinner and I’m sharing my own recipe for the perfect, ‘NOT SO PUMPKIN, PUMPKIN PIE’! I totally missed the boat on posting this around Canadian thanksgiving so here it is for the folks across the boarder. Anyway, who says you can’t eat Pumpkin Pie all the time?


1 ¾ cups Crushed Ginger Snaps

2.5 Tbl spoons melted butter

2 Tbl spoons agave

1.5 cups blended yams and Kabocha Squash*

¾ cup brown sugar

1 Tbl corn starch

1 tsp mixed spice

¼ tsp nutmeg

1 tsp ground ginger

¼ tsp salt

1 tsp vanilla extract

2 eggs

1 12 ounce evaporated milk can


* Peel and cube kabocha squash and 1 medium yam, steam then blend.

1 – Pre heat oven to 325 F,

2 – Crumb ginger snaps, mix with agave and melted butter. Press into 9” pie pan bake for 5 minutes. Let cool!

3 – Combine yam/pumpkin mix, brown sugar, corn starch, mixed spice, nutmeg, salt, ginger, vanilla, eggs, milk. Whisk until combined.

4 – Pour into crust dust with cinnamon and bake @325 for 1hr. Let cool, refrigerate to chill.

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