Dana McCauley, Judge on Food Network Canada’s “Recipe to Riches”/Director of Innovation and Product Development for Janes Family Food, Toronto

 How do you transport your items safely?

“Transporting pie is tricky business since the crust is so fragile. Ideally, I stop at the bulk store and pick up baker’s boxes to protect pies during travel; but if time runs out I’ve been known to sit in the passenger seat with a t-towel draped over my lap cradling a pie so that it is well protected en route.”

Dana’s shared a recipe for Pumpkin Pie:


  • Pastry for 9-inch (23 cm) single-crust pie (I recommend a lard crust with this filling since it’s flakiness complements the custard texture of the filling nicely.)
  • 2 eggs
  • 1-1/2 cups (375 mL) cooked pumpkin purée
  • 1 cup (250 mL) packed dark brown sugar
  • 3/4 cup (175 mL) light cream or milk
  • 2 tsp (10 mL) ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1/2 tsp (2 mL) ground cloves
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/2 tsp (2 mL) salt


  1. Roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold under and flute edge using your knuckles to press on alternate sides of the dough. Prick the bottom and sides of the shell all over. Chill for 30 minutes.
  2. Line pastry shell with parchment paper; fill evenly with pie weights or dried beans. Bake on lowest rack in 400°F (200°C) oven for 10 minutes; remove weights and foil and bake for 10 to 15 minutes longer or until pastry opaque. Cool to room temperature.
  3. Beat the eggs lightly. Blend in pumpkin, sugar, cream, cinnamon, ginger, cloves, nutmeg and salt, and pour into pastry shell.
  4. Bake on lowest rack in 350°F (180°C) oven for about 45 minutes or until filling is set enough that when you jiggle the pie plate the middle doesn’t move.  Prop the door to the oven open a few inches and let the pie cool almost completely in the oven.