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Pumpkin Pie Filling

Updated: Apr 6, 2022

Makes enough for two pies!


1 ¼ cup granulated sugar

4 large eggs

1 can (15 oz. evaporated milk)

2 can 12 oz. sweet and condensed milk

3 cans 15 oz. each or 4 cups pureed pumpkin

1 tsp. salt


  1. Mix sugar, SonomaSpice Queen Pumpkin Pie Spice Mix in a small bowl.

  2. Beat eggs in a large bowl.

  3. Stir in pumpkin and sugar-spice mixture.

  4. Gradually stir in evaporated and sweet and condensed milk.

  5. Pour into each pie shell

  6. Use store-bought shells or I like Martha Stuarts pie crust recipe found online

  7. Make extra dough and use a pumpkin-shaped cookie cutter to cut out pumpkin shapes -to add decoration to pie crust.

  8. Bake in preheated 425-degree oven for 15 minutes.

  9. Reduce temperature to 350° degrees

  10. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.

  11. Cool on a wire rack for 2 hours.

  12. Serve immediately or refrigerate.

  13. Top with whipped cream before serving.

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