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No canned pumpkin anywhere

Thanksgiving in Sweden, 2017. It’s my 17th Thanksgiving in Sweden and only once before have I been without canned pumpkin. It was in my early days here. I made the mistake then, of trying to use an actual pumpkin.

I swear in those days, you could maybe find a butternut squash once in a blue moon at Kajsa Varg’s on Södermalm for like 500 kr per kilo.

But now it’s 2017 and Starbucks, Dunkin Donuts and even…

Butternut squash has made it to Sweden

So Thanksgiving is saved!

And here’s my Pumpkin Pie Recipe

One medium butternut squash (will results in 2+ cups of puree)

One can of evaporated milk

3 eggs

1 cup of sugar

1 teaspoon cinnamon (need to add cinnamon or cassia to my doTERRA stash!)

1 drop doTERRA clove essential oil

1 drop doTERRA ginger essential oil

1 tablespoon vanilla

1/2 teaspoon salt

1 prepared pie crust (I usually make this myself, but I figured I was entitled to a shortcut.)

Preheat your oven to 175 C. Peel and cube your squash. I boiled it for about 15 minutes and drained it. You could roast it too. Let it cool. Put your squash in the food processor with everything else. Pour it all into your pie crust (in a pie pan please) and bake for about 75 minutes. It looks awesome. We’ll taste it tomorrow and I’ll be back with the final word.

Feeling thankful for food, friends, family, a warm home, health and love. What about you?

Happy Thanksgiving!

 

 
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