A Tale of Two Pies - Pumpkin Chiffon and Apple

Canadian Thanksgiving was a couple of weeks back and I've been terrible about posting my recipes. At least I'm getting these ones up in time for my American friends to read about before their own Thanksgiving celebrations next month!
I also have a pie confession - I used pre-made pie crusts. Yes, I COULD make my own, but no. Thanksgiving is a big meal and really, the pre-mades are a lot better than mine for what I need.
So yes, 2 kinds of pie. Pumpkin is my favorite and seeing as we just went apple picking the weekend before, apple had to be on my list. Here's the recipes.

Pumpkin Chiffon



1 (16 ounce) can pumpkin
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/3 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup milk
3 eggs, separated
2 unbaked pie shells (9-inch)

Mix pumpkin, sugar, spices and salt together. Add milk and egg yolks. Mix well.
In another bowl, beat egg whites until firm. Fold into pumpkin mix and pour into pie shells - there's enough filling for 2 pies. Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.

Apple Pie




7 apples, peeled, cored and sliced
1 cup sugar
2 tablespoons flour
1 tablespoon cinnamon (this makes it very cinnamony - you can use less)
1/4 teaspoon nutmeg
1 tsp lemon juice
2 tablespoons butter, softened
2 unbaked pie shells

Preheat oven to 450°F. Combine sliced apples with sugar, flour, cinnamon, nutmeg and lemon juice. Fill pie crust with apple mixture and dot with softened butter. Place top pie shell on top and crimp edges together. Make some slits in the top crust for steam to escape. *If you wish try my friend Ang's trick. She uses a vanilla egg wash on top (combine an egg white with a little vanilla and brush on top of the pie - makes it look lovely and smells delicious when baking). Bake for 10 minutes. Turn oven down to 350°F and bake for 45 minutes longer.