No Fail Pumpkin Pie Filling

14 Nov

Pumpkin Pie

Oh Pumpkin Pie, a staple of the Thanksgiving Table. But there can be problems with this seemingly simple pleasure. Sometimes it doesn’t thicken as you would like it to. Other times the flavor just isn’t as strong as it should be. This no-fail way of making the filling takes care of both problems. The addition of the yams boost the pumpkin flavor. The stove-top cooking of the filling enhances the combination of the spices with the pumpkin as it primers the filling so that baking into a custard has a head start. Using this recipe, every time my pumpkin pie comes out creamy and silky with a wonderful pure pumpkin and spice flavor.

No Fail Pumpkin Pie Filling Ingredients:                                                enough for a 10″-inch deep pie pan

  • 1 cup heavy cream
  • 1 cup “whole” milk
  • 3 eggs plus 2 extra yolks
  • 1 tsp vanilla
  • 1 @ 15oz can pumpkin puree
  • 1 cup yams, drained from a 15oz can
  • 3/4 cup sugar
  • 1/4 cup maple syrup
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp salt

Whisk together the cream, milk, eggs, yolks, vanilla and set aside.

Using a food processor, puree together the pumpkin, yams, sugar, syrup, ginger, cinnamon, nutmeg and salt. Then place in a heavy bottom saucepan and over medium heat bring to a simmer. Continue to simmer the pumpkin mixture for about 15 minutes, stirring constantly until it is thick and shiny. Place in a large bowl and whisk in the cream mixture. Re-whisk the mixture and pour into your par-baked pie crust.

Preheat the oven to 400, place the pie in the oven and bake at this temperature for 10 minutes. Then lower the temperature back to 300 and bake for another 35 minutes, until the pumpkin mixture is no longer jiggly. Let the pie rest and cool to room temperature on a wire rack for at least 3 hours before serving.


Posted by on November 14, 2012 in Desserts, Thanksgiving


Tags: , , , ,

2 responses to “No Fail Pumpkin Pie Filling

  1. Meggie

    November 15, 2012 at 1:02 PM

    Pumkinpie is dear favorite since my time as expat in N J and I always bake a couple at this time of the year./ Meg

  2. cindy knoke

    November 17, 2012 at 1:24 AM



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: