Wayne Gisslen

Pumpkin Pie Filling

Preparation info
  • Yield: about 4¼ lb 2 kg )

    two

    9 in . ( 23 cm ) pies
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 lb

Method

  1. Place pumpkin purée in the bowl of a mixer fitted with a whip attachment.
  2. Sift together the flour, spices, and salt.
  3. Add the flour mixture and sugar to the pumpkin. Mix at 2nd speed until smooth and well blended.
  4. Add the eggs and mix in. Scrape down the sides of the bowl.
  5. Turn the machine to low speed. Gradually pour in the syrup-m

Per 1 ounce (28.35 g): Calories, 30; Protein, 1 g; Fat, 0.5 g (14% cal.); Cholesterol, 10 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 45 mg.