Sometimes you send someone out for pumpkin for pie, and they come back with pumpkin pie filling. If it’s the night before Thanksgiving and there’s a heavy layer of snow on the ground, you roll with it. The recipe on the can was okay, but a quick glance at the ingredients told me there was no salt in the cans or the recipe, so I decided to wing it. My quick pumpkin pie filling was 1 1/2 cans pumpkin pie filling (I made 2 pies for tomorrow, so I used 3 cans and doubled everything else), 1 cup of cream, 1 teaspoon vanilla paste, 3 large eggs, 2 tablespoons cornstarch, 1 tablespoon tapioca starch, and 1/2 teaspoon of fine sea salt. Mix well and pour into a prepared crust. Bake for 20 minutes at 425°F, lower temperature to 325°F, and bake for an additional 45-50 minutes, until the pie is just set when you gently shake the pan. The batter was delicious, and old-fashioned spiced pumpkin pie deserves a comeback every now and then.
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