THANKSGIVING RECIPES: Pumpkin Pie Filling Options

Thanksgiving is but weeks away and while that might not mean very much to the average Brit or European, it means a lot to our American friends. 

Of course, we mention this every year and when we do we find a lot of Americans living in the UK appreciate it and quite a few Brits keen to give the traditional Thanksgiving food a try too! 

So…it all starts with the humble pumpkin and what you can do with it. There is pie, of course, but there’s more to it than that! Here are three recipes (including the pie!) you can make at home with a bit of effort and a few cans of Libby’s Pumpkin Pie Filling. Enjoy!

Libby’s Famous Pumpkin Pie

Pupmkin Pie

Pumpkin Pie made from Libby’s Pumpkin Pie Filling

The majority of Libby’s Pumpkin Pie filling sold is probably used to make this very recipe, which appears on the side of every can of Libby’s. 

You’ll need:

  • ¾ cup of granulated sugar (about 150 grams)
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of salt
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of ground cloves
  • 2 large eggs
  • 1 can (15oz) of Libby’s Pure Pumpkin Pie Filling (bet you didn’t see that coming)
  • 1 can (468ml) of condensed milk
  • 1 9 inch pie shell

And this is what you gotta do with all that stuff:

  • Mix the sugar, cinnamon, salt and cloves in a small bowl.
  • Beat the eggs in a separate, larger bowl (make sure you got a lot of bowls).
  • Stir the pumpkin pie filling and sugar-spice mix into the beaten egg.
  • Pour in condensed milk gradually and stir.
  • Pour the mixture into the pie shell.
  • Bake in a 220C oven for 15 minutes. After that, reduce the heat to 180C and bake for 45- 50 minutes.
  • Cool on a wire rack for 2 hours (seriously, don’t eat it yet no matter how tempting it gets) and then serve!

Pumpkin Smoothies

Pumpkin Smoothie

Ree Drummond over on The Pioneer Woman came up with these epic Pumpkin Smoothies, which are basically like a pie in a cup. A-W-E-S-O-M-EEEE!!!!

This is what you’re going to need:

  • Pumpkin pie filling (frozen in a container, so erm…take it out of the can and freeze it before you start making this recipe. Probably shoulda mentioned that before.)
  • 118 ml Vanilla yoghurt
  • 3 cups of Whole milk
  • Cinnamon
  • Cinnamon Graham Crackers, crushed (Cinnamon Teddy Grahams are good too!)

If you’ve ever made a milkshake before, you’ll probably know what to do next. But hey, here are the instructions anyway:

  • Pour milk and yoghurt into a blender. Then add the frozen pumpkin pie filling and a dash of cinnamon.
  • Blend it all up ‘til it’s at the consistency you like.
  • Pour into glasses, sprinkle some crushed up graham cracker on top and drink away!

Pumpkin Pie Bread

Pumpkin Pie Bread

So we’ve got a pie, we’ve got a smoothie – what else could we possibly make with pumpkin pie filling? If you answered ‘duh, bread’, then congratulations, you’re correct!

Here’s a version reproduced on grouprecipes.com.

Here are those all important ingredients:

  • 490 grams of plain flour
  • 200 grams of granulated sugar
  • 2 teaspoons of pumpkin pie spice
  • 2 teaspoons of baking powder
  • 1 teaspoons of baking soda
  • ½ teaspoon of salt
  • 200 grams of raisins (or less if, like me, you think raisins suck).
  • 1 30oz can of pumpkin pie mix
  • 120 ml of water
  • 120 ml of vegetable oil
  • 2 large eggs
  • Something to sprinkle on the top (walnuts, cinnamon sugar, that kinda thing)

And here’s what you do:

  • Preheat your oven to 180C.
  • Mix your flour, pumpkin pie spice, baking powder, baking soda, sugar and salt in a large bowl.
  • Mix the pumpkin pie mix, oil, eggs and water in another bowl.
  • Combine the mixtures and stir (warning: this can get real messy) and stir in the raisins
  • Put the batter into two 8×4 inch loaf pans, sprinkle with whatever you fancy and put into the oven for 50 mins.
  • Let it cool and enjoy!

Pretty delicious, right? If you’ve got any more pumpkin pie inspired recipes, let us know. 🙂

  • DisplacedYank

    Do you mean pumpkin pie filling or just the original pureed pumpkin? There’s a difference! The pureed pumpkin is more versatile and you add your own spices to it and the pumpkin pie filling already has it all in so you wouldn’t need to add more. Libbys sells both but pureed pumpkin without the spices already is best I’ve found!