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Home » Recipes » Sweets » Desserts » Pies » Prize Pumpkin Pie: Easy Pumpkin Pie Filling

Prize Pumpkin Pie: Easy Pumpkin Pie Filling

Published: Apr 14, 2017 by Terri Gilson · Modified: May 3, 2019 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 14 Comments

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Prize Pumpkin Pie Filling | canned pumpkin - foodmeanderings.com

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“What do you want me to do?” I asked, apprehensively.

“Just stir it and turn it down when it’s ready”  he said, his head popping back around the door frame, looking somewhat confused by my reaction. “Okay, so when do I flip this?” I countered. I was really concerned this whole thing was not going to end well.

Standing in the kitchen of my new boyfriend’s apartment, less than a month into the relationship, he had started lunch for us, gone off to do something and asked me to keep an eye on it.

My fear that I’d ruin it was not unfounded. I wasn’t always a good cook. And I had burnt simpler meals (i.e. frozen Mc Cain mini pizzas). Burning lunch was not exactly one of the first impressions I wanted to make.

It’s not that I felt some need to show him I could cook so he’d think I was good marriage material. I was 19 years old and had no interest in conforming to gender stereotypes. But that wasn’t the point; I didn’t want to be so useless in my life that I couldn’t even make tomato soup and grilled cheese without burning them.

Although I loved to bake from a very young age, I really didn’t have a lot of interest in cooking. To me, cooking was something you did because you had to eat, but baking… well, baking was just plain magical. The transformation that occurred between counter top and cooling rack was mysterious and metamorphic. 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.

The Best Pumpkin Pie Recipe

I have been baking and eating this pumpkin pie 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 it out of 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. As you can see, the book has been well-loved over the years.

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 prize pumpkin pie. I have tried to mix it up and made other Easter desserts in the past, but it wasn’t the same. So this year we contentedly eat pumpkin pie again.

Canned pumpkin pie | easy - foodmeanderings.com

Thankfully, I managed to keep the soup and sandwich from burning that fateful lunch date nearly 30 years ago. And perhaps that was what gave me enough confidence in my culinary skills and the inspiration to keep going, because I started to venture into the cooking realm around that time. And my Five Roses cookbook, full of simple, basic recipes, served me well during that period. A little more than 2 months after that lunch, I made my then boyfriend/now husband my very first meal where I cooked more than one thing on the stove at a time; deviled eggs and Kraft dinner with hamburger. Don’t ask. I guess,  since those were the only two non – baking things I knew how to make at the time, cooking them together made sense. Still, I was pretty proud.

Years later, the ‘grilled cheese and tomato soup’ incident is still something my husband and I  laugh about when we’re reminiscing about the good ol’ days, as well as the unfortunate pairing of deviled eggs and Kraft dinner. Fortunately for him, my cooking and meal planning skills have evolved in the decades since those meals. And credit to him for much of that – he was able to teach me a thing or two about cooking and encourage me along the way. Fortunately for me, he’s a great cook. Luckily for both of us, we both turned out to be pretty good marriage material!

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Prize Pumpkin Pie Filling | canned pumpkin - foodmeanderings.com
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5 from 4 votes

Prize Pumpkin Pie

Easy to make, silky, smooth and magically delicious,  this pumpkin pie is the perfect holiday dessert!
Course Dessert
Cuisine North American
Keyword pie, pumpkin
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 servings
Calories 110kcal
Author Slightly Altered from : "Prize Pumpkin Pie" A Guide to Good Cooking, Five Roses Cookbook, Pg 81

Ingredients

  • 2 tbsp all purpose flour
  • 1/4 tsp salt
  • 1/8 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/3 cup brown sugar
  • 1/4 cup maple syrup *I used no sugar added maple syrup
  • 1 cup scalded milk *See video in notes on "how to scald milk"
  • 2 eggs well, beaten
  • 1 1/2 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 450 degrees F. Mix all ingredients together, except whipped cream. 
  • Pour into unbaked pie shell and bake for 10 minutes. 
  • Reduce oven temperature to 325 degrees F and bake 30 to 40 minutes or until filling is firm (knife inserted in centre should could out clean).
  • Cool before serving. If desired, serve with whipped cream. 

Notes

Note: video - How to scald milk
Nutrition Facts
Prize Pumpkin Pie
Amount Per Serving
Calories 110 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 43mg14%
Sodium 105mg5%
Potassium 164mg5%
Carbohydrates 20g7%
Sugar 17g19%
Protein 2g4%
Vitamin A 1960IU39%
Vitamin C 2mg2%
Calcium 65mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 110kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Cholesterol: 43mg | Sodium: 105mg | Potassium: 164mg | Sugar: 17g | Vitamin A: 1960IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 0.5mg

 

Filed Under: Baked Goods, Desserts, Holidays & Special Days, Pies, Potluck, Recipes, Sweets, Vegetarian Tagged With: canned pumpkin pie, canned pumpkin pie filling, Easter, Freezer friendly, kid friendly, prize pumpkin pie, pumpkin pie, Pumpkin pie can, pumpkin pie filling, pumpkin pie mix, Thanksgiving

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Reader Interactions

Comments

  1. Sue

    April 16, 2017 at 10:08 am

    Love how you added the instructions for scalding milk. So helpful!

    Reply
    • Terri Gilson

      April 16, 2017 at 11:39 am

      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! 🙂

      Reply
  2. Fouzia

    April 19, 2017 at 1:08 pm

    Very simple and easy recipe. Thanks for sharing.

    Reply
    • Terri Gilson

      April 19, 2017 at 1:18 pm

      Thank you!

      Reply
  3. Denise @UrbnSpice

    April 19, 2017 at 8:18 pm

    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.

    Reply
    • Terri Gilson

      April 20, 2017 at 8:30 am

      Thanks, Denise-I’d love to hear your feedback!

      Reply
  4. Edith

    April 19, 2017 at 8:55 pm

    Love this pie!

    Reply
    • Terri Gilson

      April 19, 2017 at 11:08 pm

      Thank you!

      Reply
  5. Paul Clark

    September 27, 2019 at 9:34 pm

    But you use canned pumkin and not canned pumkin pie filling.

    Reply
    • Terri Gilson

      September 28, 2019 at 9:12 am

      Hi Paul – Yes I do. Canned pumpkin is straight pumpkin, while canned pumpkin pie filling has additional ingredients.

      Reply
  6. Paul Clark

    September 27, 2019 at 9:54 pm

    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.

    Reply
    • Terri Gilson

      September 28, 2019 at 9:15 am

      Hi Paul – the recipe works! I’ve made it like this for years.

      Reply
  7. sandra ferguson

    November 29, 2019 at 6:56 pm

    what is a serving size i am diabetic on an insulin pump

    Reply
    • Terri Gilson

      November 29, 2019 at 10:39 pm

      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

      Reply

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