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Pumpkin Pie Filling cooked in pie crust angled shot with a quarter of pie missing from pie plate.

Pumpkin Pie Filling

A smooth, mildly spiced, pumpkin flavoured pie filling. Great ending to your family get-togethers. Everyone will be asking for more.

Course Dessert
Cuisine American
Keyword pumpkin, pumpkin pie, pumpkin pie filling
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 156 kcal
Author Taylor Harrison

Ingredients

  • 1 cup pumpkin pure
  • ⅔ cup milk evaporated
  • 1 cup brown sugar packed
  • dash salt
  • ½ tbsp butter or margarine
  • 2 eggs large
  • ½ tsp ginger ground
  • ¼ tsp nutmeg ground
  • ⅛ tsp cinnamon ground

Instructions

  1. Mix all ingredients in a blender until smooth. Pour into a 9-inch unbaked pie shell. Brush the exposed pie crust edge with egg wash* if desired.

  2. Place in the oven at 450° F* for 15 minutes. Reduce heat to 350° F and bake for another 40 minutes or until a knife inserted in the center comes out clean. 

  3. Let cool completely on a wire rack before slicing. Serve with a dollop of cool whip or whipping cream if desired and enjoy!

Recipe Notes

Makes enough to fill one 9-inch pie. 

*If using a glass pie plate you can reduce the initial temperature to 425°F.

*to make an egg wash whisk one egg with one tablespoon of milk