My Mom’s Pumpkin Pie or Tart Filling
- Total Time: 70 minutes
- Yield: 1 nine-inch pie 1x
Description
This recipe came from the label of a tin of Libby’s Pumpkin Puree in 1947. It is still my favourite pumpkin pie recipe.
Ingredients
- 2 eggs, slightly beaten
- 1 3/4 cups pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 3/4 cups evaporated milk, top milk, or light cream
- 1 nine-inch pastry shell or several unbaked tart shells.
Instructions
Mix ingredients in the order given. I use my Viking stand mixer to ensure spices are blended well. Pour this liquid mixture into a raw pastry shell. I use my largest pie plate because this is a big recipe.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake another 45 minutes or until a knife inserted into filling comes out clean. Decorate the pie with seasonal pastry shapes.
Serve with real whipped cream!! Yummy!
To make tarts using the same filling:
Pour pumpkin filling into raw, chilled, pastry lined muffin cups until about ⅔ full. I like pumpkin tarts to be fairly deep.
Bake at 375°F for 30 minutes. Test for doneness using a thin knife blade.
Chill tarts. Serve topped with whipped cream.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Pastry and Pie Fillings
- Method: Bake
