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Pumkin Pie Filling Recipe
Looking for an easy Pumkin Pie Filling recipe? Learn how to make Pumkin Pie Filling using healthy ingredients.
Submitted by lbelcourt
Makes 8 servings
"This is the pumpkin pie that my mother has made for years. It is a rich pie with just the right amount of spices."
Recipe Ingredients for Pumkin Pie Filling
|1/2||cup white sugar|
|1/2||cup brown sugar|
|1/2||teaspoon ground cinnamon|
|1/2||teaspoon ground nutmeg|
|1/2||teaspoon ground ginger|
|1/4||teaspoon ground cloves|
|1 1/2||cups milk|
Recipe Directions for Pumkin Pie Filling
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
- Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
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- REVIEWSMORE MEMBER REVIEWS
- Reviewed on Oct. 2, 2006 by luv2cook I rated this 5 stars because my husband said it was the best pumpkin pie he's ever had. I reduced the milk to 1 cup, and also made my own pumpkin puree - not hard, ladies! Get a pie pumpkin, remove the seeds, cut it up into 6 or 8 chunks, place it in a pan with 1/2" of water, cover with foil and bake at 375 degress for about an hour, or until a knife slides easily into the flesh. Let cool, and scrape the pumpkin away from the rind. Mash it up as best you can, then take other's advice and put the puree into a colander and let it drip into a bowl (cover the whole thing with plastic wrap and set it in the frig overnight). This should help avoid having such a watery pie like many have encountered. Also, once I combined the pie filling ingredients, I ran it all through my blender to smooth it out. The end result was an incredibly silky texture... This is not a dense, orange pie like you get from a can. Much lighter in color and more delicate. (A little more spice probably wouldn't hurt.) Consider decreasing your oven temp by 15 degrees & baking a little longer till the center sets up. Your crust will thank you.
- 33 users found this review helpful
- Reviewed on Oct. 30, 2005 by Lesa This recipe has become a favorite for my family and friends. I make about 30 pies between October and November as friend from pumpkin patches send white pumpkins my way!!! I think I finally perfected it this year...this recipe does make 2 pies and the secret in using fresh pumpkin is in how that is prepared. After making the puree put it in a collender lined with coffee filters set in a bowl and wrapped with plastic wrap for 24 hours before attempting to make pie. This will keep pie from becoming soggy and will cook in the time given in the recipe.
- 10 users found this review helpful
- Reviewed on Oct. 6, 2006 by HollyBerrie I made this recipe for my in-laws, My father in law is an old fashion pie lover. His Mother used to make the best pies (so I have been told)! Well No one has ever been able to recreate that twinkle in his eye like his mom used to get when he hate her pies, Until now! He loved it so much that he requested I make more so he can take them home and keep them in the freezer so he can have a taste whenever he wants! He said it was just like how mom used to make, with tears in his eyes!! VERY WELL DONE RECIPE!!!! VERY MUCH ENJOYED, will use again!
- 6 users found this review helpful
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- Looking for high fiber recipes?NUTRITION INFORMATION
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 346
- Total Fat: 16.6g
- Cholesterol: 130mg
- Sodium: 614mg
- Total Carbs: 44.3g
- Dietary Fiber: 2.8g
- Protein: 6.6g
- VIEW DETAILED NUTRITION
- About: Nutrition Info
- Powered by: ESHA Nutrient Database
Serving Size 152.1g
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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