Ingredients for Marie Callender's Pumpkin Pie Filling By Todd Wilbur
- 2 large eggs
- Pumpkin
- White Sugar
- Brown Sugar
- Cinnamon
- 1/2 teaspoon salt
- Ground Ginger
- Ground Cloves
- Nutmeg
- Whole Milk
- Heavy Cream
- 9 Inch Pie Shell
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How to Make Marie Callender's Pumpkin Pie Filling By Todd Wilbur
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract until completely smooth and well combined.
- Pour the mixture into your prepared 9-inch pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C).
- Continue baking for another 45-50 minutes, or until a knife inserted into the center comes out clean. The filling should be set but still slightly jiggly in the center.
- Remove from oven and let the pie cool completely on a wire rack. This allows the filling to set properly.
- Once cooled, chill the pie in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to fully set.
- Serve chilled, topped with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
112g
Fat
31g
Carbs
15g
