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Pumpkin Filling


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  • 2 1/4 c. pumpkin
  • 1 1/2 c. cream
  • 1/3 c. honey
  • 2 tsp. ginger fresh grated
  • 1/2 tsp. nutmeg
  • 2 lg. eggs
  • 1/4 tsp. salt


Blend all ingredients together in the work bowl of a food processor, or in a blender in at least 2 batches. Pour the filling into the pre-baked crust. Using a fork, mix the pecans and honey and scatter evenly over the pumpkin filling.

Place in the oven for about 35 to 40 minutes. When done, the filling should no longer quiver when you gently shake the pan. Remove and allow to cool. Serve within a few hours or refrigerate.