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Pumpkin Pie Filling - Hoosier Style

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My Mom's / Grandmoher's pie crust recipe is posted elsewhere but here's my mom's filling which rocks. I use canned pumpkin because it's consistent and, honestly, I don't like the stringiness that real pumpkin has. Anyway, here it is. It is spicier than most.

2C (16oz) canned pumpkin
1 10oz can sweetened condensed milk
1 large egg
1/2t Salt
1/2t Nutmeg
1/2t Ginger (the powdered spice rack kind, not fresh)
1/4t Mace
1-1/4t Cinnamon

Blend it all together. Pour into unbaked pie shell. Bake at 375 for 50-55 minutes -- knife inserted in center should come out clean.

(For the truly white trash experience, don't forget the Ready Whip®)

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  1. This sounds great. However, I've gotten hooked on using fresh pumpkin or butternut squash--the fresh stuff gives a very light, fluffy pie filling, very different from the usual dense custard. The trick to getting around the stringiness is to crank the baked squash meat through a manual food mill, which purees it and leaves the strings behind. You can also push the cooked squash through a metal sieve with a spoon--this works, but takes a very long time and isn't as satisfying as using a food mill.

    1 Reply
    1. re: Dixieday

      You can also use sweet potato instead of pumpkin (a lot of restaurants do). They have a stronger flavor than pumpkin that is virtually indistinguishable combined with pie fixin's.

      Bake them in the oven until done, peel, whip until creamy and add to recipe.