Ricardo Magazine Fall, 2015 & Making Pumpkin Pie


I love that this magazine is Canadian! This issue came out just in time for Canadian Thanksgiving. Although Thanksgiving is now behind us, there are a ton of great recipes in this issue that are fantastic for any evening. Some feature articles in this magazine include:

  • Dietitian Q & A’s regarding Diabetes
  • The carrot chronicles- everything you need to know about carrots including storage, types, growing and picking as well as great recipes with carrots.
  • The Incredible Squash- all about prepping squash, how to cut them, etc
  • Cooking Legumes like a Pro
  • Vegging Out- 10 hearty meatless mains
  • The 7 Commandments of Tasty Tofu
  • Whole Grains 101
  • A Wicked Evening- Hosting a frightfully fun Halloween party (& recipes)
  • Ricardo for kids- Cooking with Halloween candy
  • Wine notes- falling for earthy reds
  • The ultimate classic pumpkin pie

Ricardo magazine has one of the best food photography I have seen. If you are thinking about a subscription, I would not think twice! Each issue almost feels like a book, the pages are thick and they are all keepers for your bookshelf and recipe collection. His recipes are fail proof and I have yet to have one go bad on me!

I managed to recreate the ultimate classic pumpkin pie and it was fantasic! It was so super easy and I will definitely keep the recipe for next year. I know that making crust can be intimidating but this recipe involved throwing a couple ingredients in my food processor, pulsing a bit and voila…instant pie crust! The best part: No pie weights and no pre baking of crust required! Here’s what you need:


  • 1 1/4 cups unbleached all purpose flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cubed and chilled
  • 1/4 cup 2% plain yogurt


  • 1 tsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 eggs
  • 1 1/2 cup canned pumpkin puree
  • 1 can sweetened condensed milk

Topping (optional)

  • 1/2 cup 35% heavy cream
  • 2 tbsp icing sugar
  1.  In a food processor, combine the flour, sugar, and salt. Add the butter and pulse for a few seconds at a time until the mixture forms coarse crumbs. Add the yogurt and pulse until the dough begins to form. Remove from the food processor and shape into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
  2.  With the rack in the lowest position, preheat the oven to 375 F.
  3.  On a lightly floured surface, roll out the dough. Line into a 9″ pie plate. (I have one slightly smaller and it was ok) Cut the excess dough to 1/2 ” from the edge of the pie plate. Fold over the edge of the dough to form a double crust. Scallop the edge, Set aside.


4.  In a bowl, combine the cornstarch and spices. Whisk in the eggs. Whisk in the pumpkin puree and sweetened      condensed milk. Stir until smooth and pour into pie crust.

5.  Bake for 35 to 40 min or until the filling is set in the centre. Let cool completely on a wire rack.

6.  In a bowl, whip the heavy cream with the sugar until stiff peaks form.  With a pastry bag fitted with a star tip, pipe the  whipped cream along the outer edge of the pie or garnish each individual slice as desired. Or how about this busy mamas…go buy some cool whip in a can. E voila!



A subscription to Ricardo Magazine is $29.95/year for 6 issues. Yes that sounds like more than average for a magazine subscription but I promise you its worth it! Each issue is packed with amazing recipes to keep you going for a while. Bonus: You get 15% off Ricardo’s online kitchen boutique.

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