Pic: Jamie Schler

Recipe by Jamie Schler, American expat in Nantes, France from Life’s a Feast blog

2 cups fresh pumpkin purée
1 1⁄2 cups milk (I use low fat)
1⁄2 cup pure maple syrup
2 eggs, lightly beaten
2 Tbs flour
2 tsps ground cinnamon
1⁄2 tsp ground nutmeg + 1⁄2 tsp ground ginger
1⁄2 tsp salt

1. Preheat the oven to 425°F (220°C).

2. Lightly butter a pie plate and line with the uncooked sweet pastry pie dough, trimming off any excess dough. Prick lightly with a fork.

3. Purée pumpkin by cubing the pumpkin flesh and putting in a large pot with about an inch of water. Bring to the boil, lower heat, cover tightly and let steam until soft. Pour into a collander in the sink and let drain really well, allowing it to cool at least slightly. Purée and measure, draining any excess water if necessary.

4. Put the purée into a large bowl. Add the flour, spices and salt and stir until well blended. Add the eggs, or if the purée is still hot, add just enough milk to cool it a bit then stir in the eggs quickly. Add the milk and maple syrup and stir everything together until very well blended.

5. Pour into the pie shell until filled about half way. Transfer the pie onto the rack of the pre-heated oven and then carefully pour the rest of the filling into the shell (this should avoid sloshing it onto the floor while carrying it to the oven.)

6. Let cook about 40 minutes or until the centre is just set and the shell is browned around the edges and underneath.

If you have leftover dough, you can roll it out and cut out shapes (such as pumpkins or leaves) and very carefully place on the pie about 10 minutes before the pie is finished baking.

Sweet pastry pie crust

1 1⁄4 cups flour
1⁄4 cup sugar
7 Tbs (100 grams) unsalted butter*
1 egg, lightly beaten

1. Stir flour and sugar together in a bowl. Add the butter cut into cubes and, using thumb and finger tips, rub the flour and butter into each other vigorously until it resembles sand on the beach and there are no more large chunks of butter.

2. Pour the lightly beaten egg over the flour-sugar-butter mixture and stir vigorously with a fork until all of the dry ingredients are moistened and it starts to clump. With fingers, press together into a ball and place on a floured surface. With the heel of one hand, smear the dough forward quickly, a little at a time (a tablespoon maybe) until all the dough has been "smeared". This blends in the last of the butter. Scrape the dough together and work briefly, just enough to form into a smooth ball.

3. Wrap in plastic wrap and put in fridge until needed or, if making your pie right away, just until it is firm enough to be easy to roll out without sticking to your rolling pin.

*most pie crust recipes call for the butter to be chilled. I have found that butter at room temperature is easier and quicker to work into the flour and the dough seems to be fluffier. If it is too sticky to roll out right away, 5 to 10 minutes in the fridge should do the trick.

Pic: Winifred Abramson

For your Thanksgiving turkey leftovers:

Recipe by Winifred Abramson of Hudson Valley, New York, USA – Healthy Green Kitchen blog

Makes 2 big bowls of soup

2 tablespoons coriander seeds
4 whole cloves
4 whole star anise
1 cinnamon stick
1 quart homemade turkey stock (or homemade or store-bought chicken stock)
1 bunch green onions (green top parts only) chopped
1 3-inch chunk of ginger, sliced and smashed with side of knife
1 teaspoon brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
1-2 cup kale, chopped into bite-sized pieces
Half pound leftover turkey breast, shredded
1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
1-2 tablespoon cilantro, chopped- for garnish (optional)
1-2 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
Half lime, cut into wedges
Sriracha chili sauce to taste

1. Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.

2. In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.

3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

4. Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.

5. Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.

6. Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.

7. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.