3 ways to use pumpkin purée

Preheat oven to 425F. In a medium bowl, stir together 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp ground ginger and a pinch of salt with a fork. Whisk in 2 eggs and 3/4 cup of milk. Stir in 1 3/4 cups pumpkin purée. Pour into a 9-in. store-bought deep-dish frozen pie shell. Filling should be level with rim. (Since frozen pie shells vary in depth, you may have up to 1/2 cup filling left over if using a shallow pie shell). Bake on bottom rack for 10 min. Reduce heat to 350F and continue baking until set, about 50 min more. Let stand 10 min before serving.

Tip: Don’t confuse pumpkin purée with pumpkin pie filling. Purée is simply cooked puréed pumpkin, while pie filling is sweetened and flavoured with spices.

Watch how to make it here