Pumpkin Pie Filling
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Pumpkin Pie Filling
…you don't have to wait for this pie filling to set! Plus, it's pretty tasty.
- Pumpkin Pie Filling:
-
1
15 ounce can pumpkin (not pumpkin pie filling :)
- ½
- ¼
- 1 ½
- 1
- ¾
- ⅛
- 2
- ¾
- ½
- 1
- ½
- ¼
-
¼
tsp cloves
-
⅛
tsp white pepper (2 good pinches)
In a sauce pan, combine canned pumpkin, condensed milk, whole milk, butter, powdered sugar, and brown sugar. Put flame on medium low then mix and add the salt and all the spices. Continue to stir and cook on low until it slightly thickens and butter is completely melted (about 7–8 minutes).
Next, turn off stove; let it sit in the pan for about 5 minutes, until it cools slightly. When cooled, slowly mix in the corn starch. Turn back on lowest setting and continue to stir until cornstarch dissolves. Work on crust. Add the egg after you've made the crust, make sure you mix it in well so that the egg white isn't visible.
This pie filling needs to cook for 55 minutes total, in a pie crust. 35 minutes covered with foil and 20 minutes uncovered. (On the middle rack in the oven.)
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