How to make a very tasty pumpkin pie filling

A gourd-geous recipe for a traditional treat

Want to make that pumpkin pie completely from scratch? Here's NAIT's very own pumpkin pie filling recipe, courtesy of Culinary Arts and Baking and Pastry Arts staff:


  • 100 ml milk, evapourated
  • 250 ml pumpkin, puréed
  • 3 eggs
  • 90 ml sugar
  • salt 1 pinch
  • cinnamon, ground, 1 pinch
  • nutmeg, 1 pinch
  • ginger, ground, 1 pinch
  • mace, 1 pinch


Combine all ingredients and fill a 20-centimetre (eight-inch) pie shell to the rim, or 16 eight-cm (three-inch) tart shells.

Bake 30 to 35 minutes at 390 F (200 C). Pie is done when filling begins to brown. Test by wetting a finger and pressing it to the surface of the filling. No liquid should emerge under light pressure.

The Culinary Arts staff advise making the pie your own by adjusting the sugar and spices to taste.

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