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Accidently Acquired Pumpkin Pie Filling

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While away from home, our dogs have canned pumpkin added to their breakfasts. Long story, won't bore you. So, DH on his last grocery-buying round bought pie filling (sugar, sugar, sugar) instead of just plain pumpkin and this morning I opened the can without checking the label.

OK. Now I have this great quantity of canned pumpkin pie filling. What shall I do with it, if any? Anyone have a suitable cake or muffin recipe? Or? Or should I simply upend it into the garbage?




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Life in the Meadows and Rivers

Cheers & Chocolates

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I am even lazier than you though. :blush: I had already gotten that far...was hoping for a single recipe...not a challenge to look through a bunch...some of which are not suitable, BTW, to pick one.

I have a couple of packages of candied ginger p[pieces. Might work them in as well as walnuts.



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Life in the Meadows and Rivers

Cheers & Chocolates

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How about pumpkin cheesecake, like this one from Paula Deen. Or this one, from Martha Stewart. Adjust the sugar accordingly, of course.

I, for one, would like to read the story of Canned Pumpkin and the Dogs' Breakfast.

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I'm here, I'm here. You know that Mondays are a complete wreck for me!

.75 C butter, softened

1.5 C pumpkin pie filling

(up to 1/2 C panela or piloncillo - your call, depending on how sweet the pie filling is)

1 tsp vanilla

2 eggs

2.5 C AP flour

1 TSP baking powder

1 TSP baking soda

1.5 TSP cinnamon (ground)

0.5 TSP cloves (ground)

0.5 TSP nutmeg (ground)

0.5 TSP ginger (ground)

0.75 C chopped semisweet chocolate

0.5 C walnuts, chopped


Cream butter with pumpkin and panela (if you're using it); beat in eggs and vanilla.

Combine flour, spices, and leavens, and sift into the wet. Beat until just mixed. If it seems too stiff, add more pumpkin by TBSPs until it reaches the desired consistency.

Fold in chocolate and nuts.

For muffins, 20 minutes at 350 F, more or less. This version makes about 12 muffins, and scales beautifully.

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

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You could probably use it as a substitute for any recipe calling for pumpkin puree. A few that come to mind:

Pumpkin pie (duh)

Pumpkin ice cream

Pumpkin panna cotta

Baked pumpkin breads/muffins/cakes

Not to mention, pumpkin ginger <insert item here>, pumpkin carrot <insert item here>, pumkin rasin (& carrot?) <insert item here>... you get the idea.

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Steven Howard Confections

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A wonderful treat that we make often this time of year is Pumpkin Pie French Toast. You can find many recipes online but basically you just add pureed pumpkin to the egg mixture along with pumpkin pie spices. We also add a bit of brown (or maple) sugar but if your pumpkin is already sweet, you could leave that out.

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The recipe for pie on the can is crap. (pardon the term, but it is true) The stuff is already almost sweet enough.

You can use it to make a very good pie (I have used it when I was baking pies for the women's center and the person I sent to the store bought this instead of plain pumpkin.

Beat 6 large eggs until frothy add 1/4 cup of dark brown sugar, beat until smooth. Beat in the pumpkin mixture.

Preheat oven to 350°F.

Bake in TWO 8 inch pie pans lined with pie pastry which you have baked plain for 10 minutes and cooled before adding the filling. Bake for 45 minutes - they should just jiggle a bit in the center. Turn the oven off and leave to cool in the oven for 45 minutes.

You can make a single pie if you have a DEEP 10 inch pie pan or use a 9 x 11 rectangular baking dish.

Edited by andiesenji (log)

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