2 pie recipes: triple pumpkin and ginger-pear

Want the smell of sweet, rich pie wafting through your kitchen? Try these two recipes and enjoy.

Some people just can't get enough pumpkin pie. If that's you, here's a pie with three forms of pumpkin to satisfy your craving. In addition to pureed pumpkin in the filling, the crust also includes pumpkin seed oil and ground pumpkin seeds.

Preparation time 15 minutes

Cooking time 55 minutes

Serves 10

Crust

• 32 squares graham crackers, broken into pieces
• 50 ml (1/4 c) hulled pumpkin seeds
• 30 ml (2 tbsp) sugar
• 1 ml (1/4 tsp) salt
• 22 ml (1 1/2 tbsp) pumpkin seed oil
• 45 ml (3 tbsp) waterFilling
• 1 ml (1/4 tsp) salt
• 1 can (450 g/15 oz) solid-pack pumpkin
• 175 ml (3/4 c) firmly packed light brown sugar
• 300 ml (1 1/4 c) low-fat milk
• 2 large eggs
• 30 ml (2 tbsp) bourbon or rum
• 10 ml (2 tsp) pumpkin pie spice

1. Preheat the oven to 190°C (375°F).
2. For crust, in a food processor, process the graham cracker pieces, pumpkin seeds, sugar and salt until finely ground. Add the oil and water and process until thoroughly moistened.
3. Spray a 23 centimetre (nine inch) deep-dish glass or ceramic pie plate with nonstick cooking spray.
4. Press the crumb mixture into the bottom and up the sides of the pie plate. Bake until crisp and set, about 10 minutes. Cool on a wire rack.
5. For filling, combine the salt, pumpkin, brown sugar, milk, eggs, bourbon and pumpkin pie spice in a large bowl. Stir until well-combined.
6. Pour the pumpkin filling into the crust and bake until a knife inserted between the centre and the edge of the pie comes out clean, 45 to 50 minutes.
7. Let the pie cool to room temperature, then refrigerate for at least two hours. Cut into 10 slices and serve.

If you don't have pumpkin seed oil, use walnut oil, almond oil, avocado oil or canola oil.

Ginger and pears are a natural combination that makes this pie a winner all on its own. The addition of Chinese five-spice powder — a combination of cinnamon, cloves, fennel seed, star anise and Szechuan pepper — gives it yet another dimension.

Preparation time 20 minutes

Cooking time 50 minutes

Serves 8

• 1 box (450 g/15 oz) refrigerated pie crusts
• 1.5 kg (3 lb) pears, peeled, cored, and cut into 0.5 cm (1/4 in) thick slices
• 175 ml (3/4 c) sugar
• 45 ml (3 tbsp) all-purpose flour
• 45 ml (3 tbsp) chopped crystallized ginger
• 5 ml (1 tsp) vanilla extract
• 2 ml (1/2 tsp) teaspoon Chinese five-spice powder

1. Preheat the oven to 200°C (400°F). Coat a 23 centimetre (nine inch) pie plate with cooking spray.
2. Line the pie plate with one of the pie crusts and set aside.
3. Combine the pears, sugar, flour, ginger, vanilla and Chinese five-spice in a large bowl and toss well. Transfer into the crust.
4. Top with the remaining pie crust and crimp the edges to seal. Pierce the top of the pie a few times with the tip of a knife to vent. Bake until the crust is golden and the pie is bubbling, 50 to 55 minutes. Let cool for 30 minutes. Cut into eight slices and serve.

If you don't like pears, you can substitute apples. In the summertime, use ripe peaches or nectarines.

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