The vaccine passport and a valid ID will be required to access stores as of January 18. Delivery time is 5 to 7 days. Find out more.

Due to the recent strike of our distribution center employees, delivery time is approximately 10 days.

Please note that technical problems are currently causing issues with in-store inventory updates.

Pumpkin pie
Pumpkin pie

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Pumpkin pie

Preparation 10 minutes
Cooking time 55 minutes
Servings 6 to 8


  • 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.)


  1. Preheat the oven to 190°C (375°F).
  2. Place the pumpkin purée in a bowl.
  3. Add the brown sugar and flour.
  4. Beat with a whisk.
  5. Stir in the salt, cinnamon, nutmeg, ginger, molasses and egg.
  6. Add the condensed milk last, stirring gently to avoid creating air bubbles.
  7. Place the pie shell into a 23 cm (9 in.) pie plate.
  8. Lightly press the edges with your thumb to seal.
  9. Pour in the pumpkin mixture.
  10. Place in the oven and bake for 55 minutes.
  11. Remove from the oven and set aside to cool for about 30 minutes.
  12. Serve the pie as is or with Chantilly cream (sweetened or flavoured whipped cream).
Availability in stores