Baked Pumpkin Pie Filling


Cut up pumpkin or squash in several pieces, do not pare it. Place pieces on baking tin and set them in the oven. Bake slowly until nice and soft. Then take them out, scrape all the pumpkin from the shell, process them in food processor or rub them through a colander.

NOTE: Pumpkin or squash puree should be fine and light and free from lumps.


2 cups of baked pumpkin or squash puree
1 cup brown sugar
3 tablespoons
tablespoon butter, melted
pinch of salt
2 cups milk
3 egg yolks
3 egg whites
1 teaspoon of cinnamon
1 teaspoon of nutmeg
whipped cream for serving


  • In a large bowl mix pumpkin or squash puree with 1 cup brown sugar, egg yolks, butter, molasses and spices.
  • Gradually add milk and set aside.
  • In a separate bowl beat egg whites; then add them to the pumpkin or squash mixture.
  • Mix all together and bake with an under crust.
  • Serve cold with whipped cream.

This makes one large deep pie.

Real Cooking

Did You Know?
Sifted pastry flour is best for pies. After making the crust, take a portion of it, roll it out and fit it to a buttered pie-plate by cutting it off evenly around the edge; gather up the scraps left from cutting and make into another sheet for the top crust; roll it a little thinner than the under crust; lap one-half over the other and cut three or four slits about a quarter of an inch from the folded edge (this prevents the steam from escaping through the rim of the pie, and causing the juices to run out from the edges).

If you want to prevent the juice soaking through into the pie crust and making it soggy, wet the under crust with the white of an egg, just before you put in the pie mixture.

If the top of the pie is brushed over with the egg, it gives it a beautiful glaze.