Pumpkin Pie Filling Recipe and Sweet Potato Pie Filling Recipe

Pumpkin Pie Filling

1 c. pumpkin

3/4 c. milk

1 ripe banana

Dash of cinnamon and nutmeg (or as much as to your heart's content)

Heat milk and pumpkin together in microwave (since FS was using frozen pumpkin). Mash with banana and spices. Pour into an oven-safe bowl or pan such as aluminum foil or Pyrex or Corningware glass.

Bake at 400 degrees Fahrenheit for 20 minutes or longer depending on caramelization desire.

The pumpkin could also be switched out for sweet potato.

Sweet Potato Pie Filling

FS used a similar recipe to the one above, except that the pumpkin was replaced with sweet potato and the milk was replaced with soy milk. However, sweet potato requires some sugar to be added to it since sweet potato is starchier than pumpkin. Depending on the soy milk you use, the resulting mixture may be fairly thick. Also, this requires no baking (except for the crust, the crust requires baking).

Microwave the sweet potato. Then blend sweet potato, ripe banana, soy milk, and sugar. Add water as need be to adjust consistency and sugar as need be for sweetness.

Close-up of the sweet potato pie with slices of banana pressed into it.

Sweet potato pie.

Later on FS and her mother because lazy about the crust and just had sweet potato pie filling.