Pumpkin Pie Filling
Updated: Apr 6, 2022
Makes enough for two pies!
1 ¼ cup granulated sugar
4 large eggs
3 TBL Sonoma Spice Queen Pumpkin Spice Mix
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
Mix sugar, SonomaSpice Queen Pumpkin Pie Spice Mix in a small bowl.
Beat eggs in a large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated and sweet and condensed milk.
Pour into each pie shell
Use store-bought shells or I like Martha Stuarts pie crust recipe found online
Make extra dough and use a pumpkin-shaped cookie cutter to cut out pumpkin shapes -to add decoration to pie crust.
Bake in preheated 425-degree oven for 15 minutes.
Reduce temperature to 350° degrees
Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving.