What Can I Make With Canned Pumpkin Pie Filling?
Other than the obvious — make a pumpkin pie!
When I lived in Oregon, there was a place that made Pumpkin Pie Shakes. I wonder if they used the Pumpkin pie filling to make those? Any ideas? A pumpkin pie shake recipe would be wonderful!
I’ve also had pumpkin pie where they made it with cool whip and vanilla pudding instead of baking it in the oven.
Lay it on me. I’m craving some pumpkin pie filling. Help me or I’ll be eating it right out of the can! 
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September 27th, 2006 at 7:56 pm
I made a pumpkin loaf yesterday, like the kind they sell at Starbucks. So good with a latte!
Pumpkin muffins are good too. And, you can put a little in pancake batter for pumpkin pancakes!
September 29th, 2006 at 11:29 am
Frozen Pumpkin Dessert
Makes 6 servings
20 ginger snaps crushed
1 cup pumpkins canned
1/2 cup sugar
1/2 cup pecans chopped
1 1/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 quart vanilla ice cream
Whipped cream
Additional chopped pecans
Lightly coat an 8-inch square baking dish with non-stick cooking spray. Sprinkle with half of the ginger snap crumbs.
Stir pumpkin, sugar, 1/2 cup nuts, and pumpkin pie spice in a medium bowl until well blended.
Stir ice cream in a large bowl until smooth, but not melted. Stir in pumpkin mixture just until well blended. Carefully pour into baking dish. Sprinkle with remaining crumbs. Place plastic wrap directly on the surface. Cover dish with foil. Freeze at least 4 hours or until firm.
To serve, cut with a sharp knife. Garnish with whipped cream and nuts.
October 18th, 2006 at 6:59 am
Pumpkin Bars
These use a cake mix and have a crumble on top:
1 box plain yellow cake mix
4 eggs
1 cup brown sugar
1 can (30 oz. size) pumpkin
1 cup margarine or butter
2/3 cup milk
1 tablespoon cinnamon
1/2 cup brown sugar
Set aside one cup of the cake mix (for crumble)
Melt 1/2 thecup of butter and mix with remaining cake mix. Add one beaten egg. Spread in bottom of 9 x 13-inch greased dish.
Mix together one cup of brown sugar, the milk, cinnamon, remaining eggs (beaten), and pumpkin. Pour over cake mix layer.
Combine the reserved cup of cake mix, 1/2 cup butter and 1/2 cup brown sugar. Crumble over pumpkin layer and bake 45 minutes at 350 degrees F.
Serve warm, or chill in refrigerator. Cut in squares and serve with whipped cream or whipped topping.
November 5th, 2006 at 10:09 pm
I would never have thought of it, but I was at a craft show today and they used Pumpkin Pie filling to make Pumpkin Fudge – it was really, really tasty!
October 3rd, 2007 at 8:04 pm
mix it with some cream salt pepper garlic and onion powders, maybe a splash of chicken stock simmer untill scalding top with chives and a dallop of sourcream for a quick and easy goumet soup serve with grilled chicken or fish if meat is a necessary meal staple Anything with subtle enough flavor not to overpower the soups pumkininess
November 11th, 2007 at 12:30 am
How about some pumpkin muffins. Add a can of pumpkin pie filling to one of your favorite plain muffin recipes and either cut back on the remaining wet ingredients, or increase the flour. Here’s a great pumpkin muffin recipe with whole wheat flour.
November 14th, 2007 at 1:08 pm
These Pumpking Cheesecake bars would be great for it too. Just add a little less of the spices when using pumpkin pie filling. Yummy!!!
March 20th, 2008 at 12:39 pm
We make pumpkin bread in our house. It’s just like banana bread, but with pumpkin instead.
April 21st, 2008 at 5:06 am
Some brilliant recipes! I would love to try them right now. Usually my grandmother makes pumpkin pie for my family every Halloween but sadly she has passed away so it’s up to me now. I just wish our oven wasn’t needing a new frigidaire part at the moment otherwise I’d be trying these out now!
December 19th, 2008 at 8:50 am
Pumpkin pie is as good as heaven!!
March 8th, 2009 at 6:45 am
Susanne, I never heard of a pumpkin shake, but the idea of it makes me look for the original recipe, because I’m sure that many people would love a pumpkin shake. Will back to you with a recipe.
September 16th, 2009 at 5:50 am
Try this pumpkin bread recipe:
http://www.realsimple.com/food-recipes/browse-all-recipes/pumpkin-bread-10000001548531/index.html
November 7th, 2009 at 7:24 pm
The can of pumpkin filling we have suggested adding it to vanilla ice cream, so we tried it – delicious!!
November 16th, 2009 at 10:53 am
Try Pumpkin bread pudding:
1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)
Preheat oven to 350°F with rack in middle.
Gourmet’s Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.
Instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.
November 23rd, 2009 at 7:09 am
Pumpkin Shake!!!
Ingredients
4 ounces chilled canned pumpkin
1 1/2 cups cold skim milk
8 teaspoons sugar (”or” substitute sweetener)
1/8 teaspoon cinnamon
1 teaspoon vanilla
Directions
1Combine all ingredients in a blender.
2Makes two servings.
November 23rd, 2009 at 7:11 am
Ingredients
2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
3 tablespoons frozen fat-free whipped topping, thawed
Pumpkin-pie spice (optional)
Preparation
Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.
Nutritional Information
Calories:198 (13% from fat)
Fat:2.8g (sat 1.8g,mono 0.6g,poly 0.1g)
Protein:6.1g
Carbohydrate:38g
Fiber:1.4g
Cholesterol:18mg
Iron:1.3mg
Sodium:180mg
Calcium:157mg
November 26th, 2009 at 12:53 am
Try pumkin rolls they are so good
November 26th, 2009 at 9:09 am
1 carrot cake mix
1 C of pumpkin
3 lg. eggs
3 tbsp vegetable oil
1/3 C water
1 tsp pumpkin spice
Beat all of above until smooth. Pour into greased and floured 8-9″ round pans for a 2-layer cake. bake at 350 for 30-35 min, or until clean toothpick. cool in pans on racks for 10 min, then flip onto racks until completely cooled. Cream cheese frosting is the best on this!