Ingredients:
1/4 cup chopped onion
1 tablespoon butter or Watkins grapeseed oil
2 cups water
1/2 cup Watkins roasted turkey gourmet gravy mix
3 cups cubed cooked turkey
1 large unpeeled tart apple, cored and cubed
1/3 cup golden raisins
1 teaspoon lemon juice
1/4 teaspoon Watkins ground nutmeg
1/4 teaspoon Watkins black pepper
1 (9 inch) pie crust

Directions: Preheat oven to 425 degrees F. Preheat a large saucepan over medium heat, add butter or oil and onion and sauté until translucent. Add water and whisk in the gravy mix, heat stirring frequently until it comes to a boil. Mix in turkey, apples, raisins, lemon juice and spices. Combine all ingredients together well and heat until just heated through. Pour into a large ungreased baking dish. Roll out pie crust on a floured surface. Place rolled pie crust over top of turkey mixture, tuck sides of pie crust down sides of dish or leave hanging over the edge. Cut slits in top of crust to allow steam to escape. Place in oven for 30 to 35 minutes or until top is brown.

Tips from the kitchen:

• You may use left over turkey gravy for this however if you are like me you probably won’t have any! Watkins roasted turkey gourmet gravy to the rescue, it tastes so good you’ll swear your grandmother made it!
• Brush your unbaked pie crust with a beaten egg yolk for a beautiful, shinny golden brown crust.

You’ll find just the right spices and ingredients to make this in the Watkins US catalog or the Watkins Canadian catalog.

Ingredients:
1 Cup / 250 ml Sugar
1 Tablespoon / 15 ml All-Purpose Flour
1/2 teaspoon./ 2.5 ml salt
1 Tablespoon/ 15 ml Watkins Pumpkin Pie Spice
3 Large Eggs
1-1/2 Cups / 375 ml canned or mashed, cooked pumpkin
1 Cup / 250 ml Evaporated Milk
1 Unbaked 9-inch / 23cm Pastry Pie Shell

Directions: Combine sugar, flour, salt and Pumpkin Pie Spice; beat in eggs. Stir in pumpkin and milk. Pour into pie shell. Bake at 400 degrees F/205 degrees C for 50 minutes or until a knife inserted in center comes out clean. Make 10 servings. Top with whipped cream flavored with Watkins Vanilla.

Tip from the kitchen: to cook fresh pumpkin, wash, cut in half, remove seeds (set them aside to roast later if desired) and discard stringy bits. Cut pumpkin into four inch pieces, place in a large saucepan with several inches of water and bring to a boil. Then reduce heat and steam until tender. Cool, remove pumpkin from skin with a spoon and mash to use in pie or other recipes.

Don’t try to use regular milk, it will turn out runny and won’t set!

This much-requested recipe was once featured on Watkins Pumpkin Pie Spice label.