clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

My Mom’s Pumpkin Pie or Tart Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maureen Haddock
  • Total Time: 70 minutes
  • Yield: 1 nine-inch pie 1x


This recipe came from the label of a tin of Libby’s Pumpkin Puree in 1947. It is still my favourite pumpkin pie recipe.


Units Scale
  • 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.


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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

About the Author


Share This Recipe