Pumpkin pie

If you're not a pastry person (I'm not!), go ahead: buy the frozen crust. This is my favourite pie, so I try to figure out ways to stretch Thanksgiving and Halloween to enjoy it a few more times.

RECIPE: Cheater Pumpkin-Eater Pie (Serves 6-8)


1 store-bought frozen deep-dish pie shell (e.g. Tenderflake)

2 eggs, separated

1 cup (250 mL) sugar

1 tsp (5 mL) ground ginger

1/2 tsp (2 mL) cinnamon

1/2 tsp (2 mL) salt

1 cup (250 mL) canned pumpkin purée


  1. Preheat oven to 400°F (200°C). Thaw pie shell at room temperature for 10 to 15 minutes. 
  2. In a large bowl, beat egg yolks until light. Stir in sugar, ginger, cinnamon and salt. Stir in pumpkin, milk and butter.
  3. In a separate bowl with clean beaters, beat egg whites until soft peaks form. Fold egg whites into pumpkin mixture until just incorporated. Don't over-mix.
  4. Place pie shell on a baking sheet and spread filling in shell.
  5. Bake until crust lightly browns, about 25 minutes. Turn oven down to 350°F (180°C) and bake another 25 to 30 minutes or until a knife inserted in the middle comes out clean. 
  6. Serve with a dollop of whipped cream or a scoop of vanilla ice cream and a splash of maple syrup.

Kitchen Notes: This pie is rich, so you can stretch it to feed 8 people – especially after a turkey dinner!

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