Anna Olson’s Pumpkin Pie Filling

By Angelika Hanna

Happy Thanksgiving! This year, I have used Anna Olson’s pumpkin pie filling recipe for my pumpkin pie. Also new this year, I bought a chocolate pie crust shell to fill. It turned out as a good choice; the pumpkin goes really well with the chocolate dough crust.


Prep Time: 10 min

Bake Time: 60 min

Total Time: 1 hr 10 min (+ approx. 3 hrs chilling time)

Yield: One 9 inch pie

Cuisine: North American

Author: Angelika Hanna / Zest4Food


  • 1 Ready Crust Chocolate Pie Shell, 9 inch size

Anna Olson’s Pumpkin Pie Filling:

  • 2 cups plain pumpkin purée (I used a fresh pie pumpkin, pre-cooked, cooled off and smashed)
  • 300 ml sweetened condensed milk
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ½ cup whipping cream
  • 3 eggs

* Anna Olson’s measurements for the filling were not accurate. The measurements above make exactly 4 1/2 cups filling. For a 9 inch pie shell, I used 3 cups filling.

For the Whipped Cream Topping:

  • 1 cup 35% whipping cream
  • 1 tsp granulated maple sugar, to taste
  • 1/2 tsp stabilizer for whipping cream


  1. Preheat the oven to 375°F.
  2. For the filling, whisk the pumpkin purée, condensed milk, spices, cream and eggs until evenly blended.
  3. Place pie shell onto a baking tray and pour in the pumpkin filling.
  4. Bake the pie for 20 minutes.
  5. Then, reduce the oven temperature to 350°F and bake the pie for about 40 minutes more, until the filling is set, but with still a jiggle to it in the centre.
  6. Cool the pie to room temperature, then chill for at least three hours before serving.
  7. Pour whipping cream in a mixing bowl.
  8. Add the maple sugar. Using a hand mixer, whip the cream at high speed for a few minutes, until it becomes slightly stiff. Taste for sweetness. Add more sugar if desired. Add the stabilizer and whip for a few seconds more until the cream is firm and stiff. (Be careful not to whip it too long as it will become clumpy and buttery – to avoid!)

Serve your pumpkin pie with freshly whipped cream topping.


2 thoughts on “Anna Olson’s Pumpkin Pie Filling

    1. It is common to use canned pumpkin puree in North America/Canada. However, I made my own pumpkin puree from a fresh little pie pumpkin. I believe in making things from scratch rather than using canned products.


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