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Canned Pumpkin Filling Recipes?

I was over-ambitious and bought too much pie filling. I was able to find recipes for the remaining cans except for pumpkin. Most recipes I searched for asked for canned pumpkin, not the filling.

Does anyone out there have recipes they could share? Thank you!

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  1. This is a completely trashy nasty recipe and nobody can resist it. You didn't give proportions, but fill a 9 by 13 baking pan with pie filling to about 3 inches depth. Empty a box of yellow cake mix over it; pour one cup melted butter over that, and finish with 1 1/2 cups chopped pecans. bake at 350 for roughly an hour. These are not ingredients I generally use, but I make this at least twice every year and people canNOT get enough.

    10 Replies
    1. re: mamachef

      Wow, those are ingredients I never would have thought to put together either. May I ask: does it come out cakey? Like pudding?

      I think I'm morbidly fascinated enough to try this! :) Thanks!

      1. re: yunnieman

        the bottom is pumpkin-pie filling as you purchased it; the top ingredients combine to make an insane, sweet-salty nutty streusel. just to double check ya; the cake mix is applied dry. and you're welcome!

        1. re: mamachef

          I almost hate to say this, but you can do exactly the same thing with canned fruit pie fillings (cherry, blueberry, whatever). My mother (a very good cook, notwithstanding this) used that formula all the time for quick desserts when I was growing up in the 60s and 70s. Not half bad, in a trashy sort of way. Best with salted butter, for that sweet-salty goodness.

          Or so I'm told.................

          1. re: sfmiller

            Hey...all food elitism aside, what tastes good tastes good, trashy or no. Yes, am familiar with the fruit versions; remember it being called "dump cake". Actually what made me recommend it with the pumpkin is that most canned p.pie fillings are reasonably good, without the gloppy cornstarch thing that most fruit pie fillings have going on. Also, it's the first version I ever served that people who really like really good food just went nuts for, without the aforementioned elitism.

            1. re: mamachef

              This recipe was referred to as "pumpkin crack" on the "'dirty' recipes that are crowd pleasers" thread. That recipe also included a can of condensed milk and used canned pumpkin, rather than the filling. I only include it here because of the inventive recipe title it was given:

              http://chowhound.chow.com/topics/5770...

              A note to the OP: canned pumpkin, especially Libbey's, may be in very short supply this year, due to a weather-related bad harvest last year, and depending on what this year's crop brings. You may want to keep a few cans of filling for holiday pies, just in case.

              http://www.washingtonpost.com/wp-dyn/...

              1. re: bushwickgirl

                I think that depends on where you are, bwg. The Northeast has had a phenomenal season for growing pumpkins. Yes, it's not what Libby's uses, but it's relatively easy to make your own pumpkin puree.

                The LATimes had a recent article about our New England crops:

                http://www.latimes.com/sns-ap-us-food...

                And for anyone looking for canned pumpkin puree, Whole Foods has an organic brand called "Farmer's Market" that seems to be readily available. When I had two sick cats, I was able to get 3-4 cans of this pumpkin puree to feed them with their regular food. Still have 3 of them (cans of pumpkin, that is).

                http://www.wholefoodsmarket.com/produ...

                1. re: LindaWhit

                  "depends on where you are"

                  Yes, of course, if you have access to fresh pumpkin, which is the best for pie, anyway. The OP is from NYC, where fresh pumpkins are readily available. Mrbushy mentioned the other day that he saw pumpkins in the city already. That's crazy early, but we've had that kind of growing season.

                  For the majority of supermarket shoppers who look specifically for Libbey's at Thanksgiving, we'll see. It looks lke this growing season might be productive for the Libbey's acreage, though. Another weather-related agricultural crisis possibly averted.

                  1. re: bushwickgirl

                    I disagree that fresh pumpkin is best for pie. I find the finished product invariably watery, stringy, and flavorless. To get it to the concentration and smoothness of the canned product is just not worth the time, IMO.

      2. re: mamachef

        I think I've seen this called "Pumpkin Crunch" - I've not made it but friends on a food message board have, and as you've said, mamachef, people cannot get enough of it. :-)

        For the OP, here are some other ideas:

        http://answers.yahoo.com/question/ind...
        http://www.whatcanimakewithit.com/wha...

        What about freezing it for use in the autumn and make pumpkin pancakes with it?

        1. No Bake Pumpkin Cheesecake using canned Pumpkin Pie Mix

          http://www.food.com/recipe/no-bake-pu...

          1. You can add 1/2 cup of pumpkin to any box cake mix plus what the box recommends, it's delicious in a chocolate mix with cream cheese frosting. It's also really good in white cake mix, then add cinnamon, nutmeg or allspice, maybe you could even make pumpkin cream cheese icing.

            I have never added it to muffin mixes, but I am sure it would work.

            1. I'm not familiar with the stuff, is it sweetened? If it's only spiced then you can make curry with it or something.

              As for a sweetened filling, I've baked it into a phyllo greek pastry roll type of thing and it was quite good. It would probably work in a bread pudding, brulee, coffee cakes, breads,

              1 Reply
              1. re: BamiaWruz

                Yes, it's pumpkin premixed for pie filling; Libbey's calls it Pumpkin Pie Mix, with added sugar, spices, and some dairy, I believe, as it's a thinner consistency than canned pumpkin. You still need to add some evaporated milk or cream and eggs, but according to a directions I have for using the filling for pie, you use less milk than what you would when using regular canned pumpkin.

                I'm sure it can be used in other baked goods but adjustments woud have to be made to the liquid in the recipe. There doesn't seem to be many recipes on the web for the mix, not even at the manufacturer's website.