Pumpkin Pie Filling

Pumpkin Pie

Recipe By: AmyCakes of Cambridge Mass


Also see the Perfect Pumpkin Pie

  1. Put the first four ingredients in a sauce pan and heat to melt the butter and dissolve any lumps in the sugar. Set aside.
  2. Sift the cornstarch with the spices to break up any lumps. Stir into the pumpkin. Stir in the other liquid ingredients, combining well before each addition. Finally stir in the ingredients in the saucepan.
  3. Pour into a par-baked 12" pie shell and bake at 325 F about fifty minutes, until knife inserted 1" from the edge comes out clean. The center will finish baking from internal heat.

If you use a flaky crust the par-baked shell should be almost baked through. I actually let it start to color in the middle. It's safer to use a crumbly crust or a nut crust.

All About Pies

Pumpkin Recipes

Thanksgiving Recipe Guide


Steve's #23 Winter Vegetables Recipes

Stuffed Cabbage, Sweet and Sour
Duck Bigos
Steamed Napa Cabbage with Shiitake Mushrooms and Tree Ears
Red Cabbage, Sweet and Sour
Baked Candied Butternut Squash
Brussels Sprouts with Chestnuts Glace
Root Vegetables Glazed
Pumpkin Meringue Pie
Pumpkin Pie

Also see the Perfect Pumpkin Pie


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