Cousin Time!

Chef Lisa’s Kitchen

As a kid, one of my fondest memories was waiting for my cousins to arrive on Thanksgiving morning. My brother, sister and I would literally sit on the back of the couch and look out the window, knowing as soon as they arrived we could eat “The Feast.” Since I was the oldest of my siblings, I was responsible for helping to prepare the meal and get the table ready. I especially loved making the pies. I can still remember the aroma of fresh baked pies, the turkey baking and the excitement of our relatives coming to town to spend the holiday weekend with us. My Aunt Pat has always liked my pumpkin pies and there is good reason as I have a secret recipe.

I’d love to share my secret, Perfect Pumpkin Pie recipe with you if you promise not to tell anyone (just kidding!!). The best part of what I do is sharing the recipes I’ve created using the best of the best - Wild Harvest and Essential Everyday products available at your local SHOP ‘n SAVE. Using free from and organic products is important to me and my family as I’m sure it is to yours, too! As I write this I can smell the goodness and can’t wait to see my cousins, and the rest of the family, this Thanksgiving. Look for the weekly specials at your local SHOP ‘n SAVE to make your holiday grocery shopping Just Right!

Happy Harvest Day my friends,
Chef Lisa

Perfect Pumpkin Pie

By: Chef Lisa Hegedus


For the Crust:

  • 1 ½ cups Wild Harvest Organic All-Purpose Flour
  • 1 Tablespoon Wild Harvest Organic Pure Cane Sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 7 tablespoons Wild Harvest Organic Salted Butter, cut into pieces
  • 2 ½ tablespoons Essential Everyday Vegetable Shortening
  • 4 tablespoons cold water

For the Filling:

  • 1 (15 oz.) can Wild Harvest Organic Pumpkin
  • 1 Wild Harvest Organic Grade A Brown Egg
  • 3 Wild Harvest Organic Grade A Brown Egg yolks
  • 1/2 cup Wild Harvest Organic Pure Cane Sugar
  • 1/2 cup Wild Harvest Organic Light Brown Sugar
  • 2 tablespoon Wild Harvest Organic All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon Wild Harvest Organic Saigon Cinnamon
  • 1 teaspoon Wild Harvest Organic Ground Ginger
  • 1/2 teaspoon Wild Harvest Organic Ground Nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1 ¼ cups Essential Everyday Evaporated Milk


For the Crust:

  1. Combine the flour, sugar, salt and baking powder in food processor. Pulse to combine. Add the pieces of butter and shortening until coarse ground crumbs. Add the water and pulse until moistened. Roll into a ball, wrap in plastic and refrigerate for 1 hour.
  2. Remove dough and place on floured work space and roll out into round, smooth circle. Place into prepared pie pan. Crimp the edges.
  3. Preheat oven 375 degrees. Cover the crust with parchment paper and fill with dry beans. Bake for 20 minutes. Remove the parchment and beans, cover edges with foil and bake for additional 20 minutes.
  4. educe oven to 325 degrees.
  5. For the Filling: Whisk together all the ingredients in a large bowl. Pour into the pre-baked crust. Bake for 50-60 minutes. Servings: 8-10