Pumpkin pie filling, no crust?

Answer 1

Perfect Pumpkin Pie

Original recipe yield: 1 - 9 inch pie

PREP TIME 15 Min
COOK TIME 55 Min
READY IN 1 Hr 10 Min

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Answer 2

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.

Answer 3

do you want to know a good pumpkin pie filling recipe?

Here's what I do.
1/2 of a medium pie pumpkin (steamed until tender)
1.5 cups of heavy cream
1/2 cup of brown sugar
1/2 cup of white sugar
some nutmeg, cloves, allspice, cinamon, ginger
2 well beaten eggs

mix it all together until smooth. put it in the oven at 400 for 15 minutes, reduce the heat to 350 for 45 minutes

Answer 4

Comes in a can from the grocery store. Libby's makes the best.

Answer 5

crust