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Pumpkin Pie Filling

Prep Time:

20 Minutes

Cook Time:

60 Minutes

Serves:

8-12 Servings

Level:

Beginner

About the Recipe

Delicious, rich in pumpkin, pie filling for a robust 10-inch deep dish pie plate for a professional eye-popping dessert to grace your Thanksgiving or Christmas table.

Ingredients

  • 2 15-ounce cans of pure pumpkin (about 3 3/4 cups)

  • 3 large eggs

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar, packed

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon ground allspice

  • 1 12-ounce can evaporated milk

  • 1/4 cup heavy cream

Preparation

Step 1


Mix all ingredients together in a large bowl of a standing mixer on medium speed with splash cover on. Blend well.



Step 2


Add pumpkin pie filling to pre-baked crust. Bake on 365 degrees Fahrenheit for 60 minutes. After about 15 minutes into baking or when the crust has browned, then cover with a non-stick aluminum 2-3 inch wide halo to prevent the top edge of crust from burning. Test pie doneness with the jiggle test and custard pie filling appears to have firmed up. Let cool completely before serving.



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