I have been baking and eating this Prize Pumpkin Pie (with canned pumpkin) since I could eat and bake. And it was one of the first solid foods I fed both my kids. My Mom made it for almost every holiday dessert when we were young and it was something we looked forward to at Easter, Thanksgiving and Christmas. It is still one of my favorite things to bake and eat.
I especially love this recipe because it is truly the best pumpkin pie filling I have ever had and I got the original recipe from my very first cookbook ("A Guide to Good Cooking" - The Five Roses cookbook). First published over 100 years ago, it still houses many of my "go to" recipes, including this one. This easy recipe is very popular during the holiday season (Thanksgiving and Christmas dinner), but is great any time of the year! This recipe inspired me to create my Pumpkin Pie Ice Cream.
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I wasn't always a great cook and I've certainly come a long way. This Easy Pumpkin Pie (with canned pumpkin) was one of the first things I successfully baked. Even as a novice baker, I have always loved to bake.
When it comes to baking, I always thought that the transformation that occurred between countertop and the cooling rack was mysterious, metamorphic, and just plain magical! And this pumpkin pie recipe was no exception. In the warm cocoon of the oven, pumpkin, flour and a few other simple ingredients underwent a miraculous transformation that resulted in the creation of this silky, gloriously delicious pie.
If you're looking for additional delicious pie recipes, try my Old Fashioned Chocolate Pie , Award-winning Apple Pie Recipe, Sweet Potato Pie with Marshmallows, Maple Bourbon Pecan Pie, and my Saskatoon Berry Pie Filling and Sauce.
🥘 Ingredient Notes
- Canned pumpkin purée. Use pure canned pumpkin, NOT pie filling or it will be excessively sweet (but if you buy pumpkin pie filling by accident, see FAQ's). The color will vary, depending on the brand you buy.
- Flour. Binds with eggs and liquid and thickens the pie.
- Salt. Salt balances the sweetness.
- Ground ginger, Nutmeg, Cinnamon. This trio of spices is what makes up the iconic pumpkin pie flavor!
- Brown sugar. Lends a deep, rich sweetness to this pie.
- Maple syrup. Maple syrup gives this pie filling a rich, complexity, with a hint of maple. * I use no sugar added syrup
- Milk. Milk adds richness and moisture to baked goods, especially when you scald it. * I use 1% milk because it's what I always have on hand.
- Eggs. Egg is a binder in this recipe.
- Unbaked pie shell. You don't bake your pie in advance. That's why it's turned up to a high temperature when the pie first goes in the oven.
*See recipe card for quantities
🎥 Video
I recommend you scald your milk for this recipe. If you're not sure how to scald milk, then check out this video: How to scald milk. Trust me, it's worth the time!
📖Variations & Substitutions
- Pie crust- you can use a homemade pie crust (this is my NO FAIL recipe) or simply pick up a store-bought crust from the grocery store. You can make a graham cracker crust or buy one.
- Pumpkin Puree - you can use canned pumpkin puree or fresh pumpkin puree
- Maple syrup - you can use regular maple syrup or no sugar added maple syrup
- Milk - you can use 1%, 2 % or whole milk
- Dairy-free -use a dairy-free milk like soy milk
- Mini pumpkin pies - you can also make mini pumpkin pies or pumpkin pie tarts. Simply bake the filling in tart shells for these mini pies for half the time.
- Spices - alternatively, you can use a pumpkin spice mix in place of the spices.
- Sugar - you could substitute white sugar for brown sugar, but brown sugar is so much better!
With Easter just days away, I thought about making something different this year, but I just couldn't think of anything that would rival my canned pumpkin filling (especially in terms of simplicity.) I have tried to mix it up and made other Easter desserts in the past, but it wasn't satisfying.
So I always return to this tried and true recipe- it's seriously the best pie! Using canned pumpkin in your pie filling makes it so much easier, although it's still a homemade pumpkin pie filling, and is so easy to make!
🔪How to make Pumpkin Pie Filling (with canned pumpkin)
This is the easiest pie to make. All you do is mix all the ingredients in a bowl (except the whipped cream, of course), then pour the pumpkin pie mix into an unbaked pie shell. No blind baking is involved. Easy peasy.
PREP: Preheat oven to 425 degrees F/230 degrees C.
- Step 1: Scald milk (see video below) and cool to 110 degrees F/43 degrees C.
- Step 2: In a large bowl, mix all ingredients together with an electric mixer, except whipped cream.
- Step 3: Pour into unbaked pie shell (fill to the base of the crust) and bake for 10 minutes. You will have some filling left over - you can use it for making a few tarts or discard. Reduce oven temperature to 325 degrees F/160 degrees C and bake for 30 to 40 minutes or until filling is firm. *see Top tip #1. Cool before serving. If desired, serve with whipped cream.
HINT: I put the pie on a baking sheet before I pour in the filling, as it's hard to move the pie once it's full (it ends up buckling and spilling) especially if you're using a store-bought pie shell. You can transfer the pie shell into a nicer pie dish after its cooked.
Top Tip #1
How to tell when pumpkin pie is done
You can insert a knife into the center and when it comes out clean, it's done. But the very BEST way to make sure it's done is by taking it's temperature. Bake until the internal temperature hits 175 degrees F/79 degree C. I use this instant read thermometer- (affiliate link) it's great for everything food related!)
Top Tip #2
And you're going to want to try my EASY Stabilized Whipped Cream Icing with this pie! Because it's stabilized with piping gel, it's easy to make, and you can make it in advance because it holds its shape for longer. You simply substitute white granulated sugar for the powdered sugar, if you prefer.
🌡️Storage
Store this pumpkin pie in a sealed container in the fridge for up to 3 days. However, if you are just storing it overnight, you can simply cover it with plastic wrap.
This pie freezes well in an airtight container for up to 3 months.
👪 Serving Size
This pumpkin pie filling recipe makes 8 servings. However, you can double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional pie pans.
❔ Frequently Asked Questions about making pumpkin pie
YES! You can still use the pumpkin pie mix/filling. However, you'll want to leave out the brown sugar, maple syrup, salt and spices, as it already container sweeteners and spices. I recommend adding a ¼ teaspoon of maple extract. Otherwise follow the directions as written.
Technically, NO, you don't need to scald milk. In the early days before pateurization, it was done for safety reasons. However, today if a recipe calls for scalded milk, it's because it's an excellent carrier of flavors, bringing more flavor into the final dish. It also helps cut down on cooking time.
High temperatures expedite the fat in the dough melting and producing steam, which in turn, gives pie crust its flaky texture. Reducing the oven temperature after about 10 minutes allows the pie to bake fully without danger of burning.
So, if you're looking for the best pumpkin pie recipe, then give this Prize Pumpkin Pie a try!
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📋Prize Pumpkin Pie (with canned pumpkin) recipe
Ingredients
- 2 tablespoon all -purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅓ cup brown sugar
- ¼ cup maple syrup *I used no sugar added maple syrup
- 1 cup scalded milk *See video in in post contents for "how to scald milk"
- 2 eggs well, beaten
- 1 ½ cups pumpkin canned or fresh
- 1 10 inch unbaked pie shell
Optional Garnish (adding whipped cream will increase the calories and fat per serving size)
- whipped cream
- cinnamon sprinkles
Instructions
- Preheat oven to 425 degrees F/230 degrees C.
- Scald milk. Cool to 110 degrees F. See video in post.
- In a large bowl, mix all ingredients together with an electric mixer, except whipped cream.
- Pour into unbaked pie shell and bake for 10 minutes.
- Reduce oven temperature to 325 degrees F/160 degrees C and bake 35 to 45 minutes or until filling is firm. *see Top Tip
- Cool before serving. I like to refrigerate the pie for at least an hour. If desired, serve with whipped cream. `
sandra ferguson
what is a serving size i am diabetic on an insulin pump
Terri Gilson
Hi Sandra,
I use a 9 inch pie plate and it’s divided into 8 slices. Is there more specific info you need?
Thanks!
Terri
Paul Clark
Brown sugar has a carmel flavour while maple syrup has a maple flavour so by replacing the brown sugar with maple syrup you will be getting a different taste than what the original recipe would taste like as well as making it runny which would mean having to cook it longer to get rid of the extra liquid.
Terri Gilson
Hi Paul - the recipe works! I've made it like this for years.
Paul Clark
But you use canned pumkin and not canned pumkin pie filling.
Terri Gilson
Hi Paul - Yes I do. Canned pumpkin is straight pumpkin, while canned pumpkin pie filling has additional ingredients.
Edith
Love this pie!
Terri Gilson
Thank you!
Denise @UrbnSpice
I am intrigued by the addition of flour in the pumpkin pie filling - I must try this recipe. I loved seeing that old cookbook - I can see that it is well loved. Thanks for sharing this recipe.
Terri Gilson
Thanks, Denise-I'd love to hear your feedback!
Fouzia
Very simple and easy recipe. Thanks for sharing.
Terri Gilson
Thank you!
Sue
Love how you added the instructions for scalding milk. So helpful!
Terri Gilson
Thanks, Sue. Glad it's helpful! You don't see it in baking recipes very much anymore, so I don't know that many people know what it is, much less how to do it! 🙂