How to Cook Perfect Pumpkin Pie Filling

Posted By Kimberly Turner on Dec 28, 2007 in Baking, Christmas, Desserts, Entertaining Guests, Fruit & Vegetables, Holidays & Events, How To Cook, Pie & Tart Recipes, Pumpkin, Squash, Sweets, Thanksgiving, Vegetarian, Veggies | 0 comments

In search of the perfect Pumpkin Pie Filling?

This works well for pie and tarts…Just delicious!

It’s sweet, it’s spicy, it’s thick & creamy. Just right for all of those holiday tables.

Type: Dessert Recipe

Serve With: homemade whipped cream
Prep Time: 15 min
Cook Time: 45 – 50 min for a large pie
Yield: enough for 2 pies

Ingredients:

• 4 1/2 cups pure pumpkin
• one 14 oz. can evaporated milk
• 5 egg whites – beaten until they hold a peak, but not stiff or dry
• 5 egg yolks – beaten separately
• 1/4 cup molasses
• 1/2 cup maple syrup
• 1 1/2 cups brown sugar – packed
• 1/4 cup sugar
• 1/4 tsp cream of tartar – for egg whites
• 3/4 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg

Instructions:

1. Mix together thoroughly pumpkin, evaporated milk, molasses, syrup, sugars, spices and beaten egg yolks in a large mixing bowl.
2. Beat egg whites until they hold a peak, but not stiff.
3. Fold into mixture.
4. Fill pie shells and bake at 350 degrees F for ~ 45 – 50 min or until a knife in the middle of the pie comes out cleanly.
5. Serve with homemade whipped cream and enjoy!

Mmm…No Holiday table should be without a pumpkin pie. Don’t have company without it!

I hope you try out this Pumpkin Pie Filling recipe for your holiday feast.

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