My Mom's Pumpkin Pie or Tart Filling

My Mom’s Pumpkin Pie or Tart Filling

This recipe came from the label of a tin of Libby’s Pumpkin Puree in 1947. It is still my favourite pumpkin pie recipe.



2 eggs, slightly beaten

1 ¾ cups pumpkin puree

¾ cup sugar

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

1 ¾ cups evaporated milk, top milk, or light cream


1 nine-inch pastry shell or several unbaked tart shells.


Mix ingredients in the order given. I use my Viking stand mixer to ensure spices are blended well. Pour this liquid mixture into a raw pastry shell. I use my largest pie plate because this is a big recipe. 

Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake another 45 minutes or until a knife inserted into filling comes out clean. Decorate the pie with seasonal pastry shapes.

Serve with real whipped cream!! Yummy! 

To make tarts using the same filling:

Pour pumpkin filling into raw, chilled, pastry lined muffin cups until about ⅔ full. I like pumpkin tarts to be fairly deep.  

Bake at 375°F for 30 minutes. Test for doneness using a thin knife blade. 

Chill tarts. Serve topped with whipped cream. 


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