Pumpkin Pie Filling

Name: Pumpkin Pie Filling
Prep time: 200 min
Cook time: 40 min
Total time: 240 min
Ingredients: 2 cups pumpkin puree (about 425g); 1/3 cup brown sugar (80g); 1/2 cup maple syrup or corn syrup or sweetened condensed milk; 1/4 cup whipping cream; 2 eggs (beaten); t teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt

Ben Hartung

Pumpkin Pie Filling

Adapted from George Brown College Baking Arts recipe. Bake into pie shell or bake off by itself. add whipped cream and pie into cookie pie crust?

Print Recipe

Prep Time 3 20

Cook Time 40

Total Time 4

Servings: 1 pie

Course: Dessert

Ingredients Method

Ingredients

2 cups pumpkin puree (about 425g)
1/3 cup brown sugar (80g)
1/2 cup maple syrup or corn syrup or sweetened condensed milk
1/4 cup whipping cream
2 eggs beaten
t teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

Method

In bowl, whisk together pumpkin puree, sugar, maple syrup, whipping cream, eggs, cinnamon, nutmeg, ginger and salt.

Bake in Pie Shell

Pour into pie shell. Bake in bottom third of 425°F (220°C) oven for 10 minutes. Reduce temperature to 350°F (180°C); bake for 30 minutes longer or until knife inserted in centre comes out clean. Let cool on rack.

Bake by Itself

Pour into glass pie dish. Bake in bottom third of 425°F (220°C) oven for 10 minutes. Reduce temperature to 350°F (180°C); bake for 30 minutes longer or until knife inserted in centre comes out clean. Let cool on rack.