Good to know! Order by December 15 to have your purchases delivered in time for December 24.
Agreement in principle reached between the SAQ and the SAQ stores and office employees (SEMB) union. 
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Ingredients
- 375 ml (1 1/2 cups) pumpkin purée
- 180 ml (3/4 cup) brown sugar
- 30 ml (2 tbsp) flour
- Pinch of salt
- 2.5 ml (1/2 tsp) ground cinnamon
- 2.5 ml (1/2 tsp) ground nutmeg
- 2.5 ml (1/2 tsp) ground ginger
- 30 ml (2 tbsp) molasses
- 1 egg, beaten
- 1 can, 370 ml (12 oz), evaporated milk
- 1 pie shell, 23 cm (9 in.)
Preparation
- Preheat the oven to 190°C (375°F).
- Place the pumpkin purée in a bowl.
- Add the brown sugar and flour.
- Beat with a whisk.
- Stir in the salt, cinnamon, nutmeg, ginger, molasses and egg.
- Add the condensed milk last, stirring gently to avoid creating air bubbles.
- Place the pie shell into a 23 cm (9 in.) pie plate.
- Lightly press the edges with your thumb to seal.
- Pour in the pumpkin mixture.
- Place in the oven and bake for 55 minutes.
- Remove from the oven and set aside to cool for about 30 minutes.
- Serve the pie as is or with Chantilly cream (sweetened or flavoured whipped cream).
