My Moms Pumpkin Pie Filling Recipes

This is a spicier version of pumpkin pie. This recipe has been in our family for over 50 years and is always much enjoyed at holiday meals. The fresher your spices, the better this will taste! Serve with whipped topping, if desired.

Provided by WHY_ASKE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 8

Number Of Ingredients 11

Nutrition Facts : Calories 296.8 calories, Carbohydrate 40.7 g, Cholesterol 60.2 mg, Fat 12.6 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 604.8 mg, Sugar 25.4 g

• Ingredients

This is the pumpkin pie that my mother has made for years. It is a rich pie with just the right amount of spices.

Provided by Jim Wright

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 13

Nutrition Facts : Calories 344.7 calories, Carbohydrate 44.3 g, Cholesterol 119.4 mg, Fat 16.5 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 6.8 g, Sodium 610.9 mg, Sugar 30.3 g

• Ingredients

This recipe is the one we have been using in my family for 4 generations. It is a great basic recipe. It comes from Marjorie Standish's Cooking Down East. It does not use evaporated milk, or condensed milk, which is a good thing for me, because I never seem to have any of either on hand! I have also made this using other types of cooked squash (butternut, acorn, etc.), the picture I posted, is actually made with unpeeled acorn squash. If you use a 9-inch glass pie plate, you will have a little extra filling--just cook it in a ramekin along with the pie.

Provided by Mommy2two

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

• Ingredients

I am often astounded at how few people know how to make pumpkin pie filling from scratch. In my opinion, it makes all the difference in the world when you're looking to make a truly spectacular pie for Thanksgiving or any autumnal dinner. Remember: A pumpkin is a squash, and the meat can be prepared in the same way any other large squash can. When shopping for your pumpkin, the standard "Veggie Rule" applies: Smaller specimens tend to pack a lot more flavor, and the heavier pumpkin will be denser. Little pie pumpkins are available in the fall, should weight about a pound and a half to two pounds a piece, and are the ones that you'll need for this recipe. You can use the big ones, but they just don't pack the same punch. Also, just as a tip, keep some exam gloves handy for easy clean-up after de-seeding your pumpkins.

Provided by Lilith70

Categories     Dessert

Time 55m

Yield 32 ounces, dep. on pumpkin

Number Of Ingredients 6

Nutrition Facts : Calories 51.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 23.1, Carbohydrate 6.7, Sugar 6.6

• Ingredients

Make and share this Pumpkin Pie Filling recipe from Food.com.

Provided by Wayfinder

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Nutrition Facts : Calories 194, Fat 4.8, SaturatedFat 2.6, Cholesterol 60.2, Sodium 221.3, Carbohydrate 33.9, Fiber 0.3, Sugar 27.1, Protein 5.1

• Ingredients