Leaves are changing, and the flavours of fall can be found in abundance at Farmer’s Markets and at your local grocery store.  Thanksgiving is almost upon us, and for many that means a Turkey Dinner Feast with those we care about, and crowning the evening with Pumpkin Pie!

My Grandmother’s Pumpkin Pie recipe has been known to send many back fro seconds… or thirds.  And while it is special on it’s own, pairing it with an equally as delicious dessert wine tends to elevate the entire evening to OUTSTANDING!

So what do you pair with Pumpkin Pie?  My personal favourite…

Arnaud de Villeneuve – Rivesaltes Ambre 5yr.  At usually around $25CAD for a 750ml bottle, this is great deal for a bottle to serve a crowd of 20!  Locally it can be found at Bin 905 Wine & Spirits, and select Calgary Co-op locations.

A blend of Grenache Blanc, Macabeu, and Grenache gris, it is a smooth dessert wine that begs for pumpkin pie.  With notes of marmalade, toffee, toasted nuts, and baking spices it compliments many of fall’s ideal desserts.

Need a great Pumpkin Pie Recipe?  Try Grandma Rudd’s:

Ingredients:

1 Large Pre-made Pie Shell – Baked

2 Large Eggs – Lightly Beaten

1 15oz. (444ml) Can of Pumpkin

1/2 Cup Brown Sugar

1/2 Cup White Sugar

1tsp Salt

1.5 Tsp Cinnamon

1/2 Tsp Ginger

1/2 Tsp Finely Ground Cloves

1 1/3 Cups of evaporated Milk

Preparation:

Preheat oven to 350F

Cook Pie Shell according to package instructions, or learn How to Make the Perfect Pie Crust here

In a large bown beat together eggs, pumpkin, and evaporated milk.  Add white and brown sugar and incorporate.  Then add in remaining incredients and mix until smooth and spices are evenly distributed.

Pour into baked pie shells and bake at 350C for 45min – or until a toothpic comes out clean when inserted in the center of the pie.

Cool completely before serving and top with optional whipped cream.

Enjoy!

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