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Pumpkin Pie Filling Recipe

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This recipe for Pumpkin Pie Filling is from Hutter Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 cups pumpkin,cooked (#1)can or squash can be used
2/3 cup brown sugar
1/2 tsp salt
2 tsp pumpkin pie spice
1 2//3 cup or 15 oz can evaporated milk (low fat can be used)
1 9"pastry shell, unbaked
Directions:
Directions:
Mix eggs, pumpkin, brown sugar, salt and pumpkin spice together. Stir in evaporated milk. Mix well. Pour into 9"crust. Bake at 425 º for 15 minutes, then at 350 º for 45 minutes. Pie is done when a knife is stuck in pie and it comes out clean.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Mom always made squash pie. No one ever complained or seemed to even know the difference.Her crusts were always flaky and good.

 

 

 

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