Have you ever had this problem? You make a pumpkin pie, but the recipe calls for more filling than will fit inside the pie crust. 

If only all of life’s problems were so delicious.

I decided to freeze the leftover pie filling until I’d figured out just what to do with it. Pumpkin bread? Pancakes? I opted for the latter (but you can find a delicious pumpkin bread recipe here!). These were so simple–just a matter of adding a little flour and baking powder to the pie filling. And they tasted exactly like pumpkin pie.

The pumpkin pie filling for this recipe is an historic recipe from a Berks County Cookbook that was published in 1911 as a fundraiser for the city of Reading’s Home for Widows and Single Women.

One of the perks of exploring old recipes is that sometimes you get to learn about ingredients that are amazing but that no one really uses anymore. Mace is one such ingredient. It might call to mind pepper spray, or, if you’re like me, you might think it’s an alternate name for another spice. Mace is a cousin of nutmeg but uses a different part of the plant. These days, it’s a little pricier than nutmeg, but it makes perfect sense to shell out a little extra cash for a spice that will take every bite of pumpkin pie to another plane of existence.

I like how Max Falkowitz, a blogger on Serious Eats, describes mace:

“Imagine a cross between nutmeg and coriander, tinged with citrus and cinnamon. Add to that the same nostril-widening properties that nutmeg, mint, and basil share. Then add the complexity of raw sugar. So yeah. That’s mace.”

So yes, nutmeg will do for this recipe, but mace will change your world. And that’s a pretty good way to start your morning.


Pumpkin Pie Pancakes

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6-8 1x


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 1/2 teaspoons baking powder

Pumpkin pie filling:

  • 15 ounces pumpkin puree
  • ¼ cup butter, completely melted
  • 2 eggs
  • ¼ teaspoon ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon mace (or nutmeg)
  • ¾ cup sugar
  • ½ cup brandy or apple juice


  1. Heat an oiled skillet or griddle over medium heat.
  2. Mix together the flours and baking powder. Make a well in the center.
  3. Mix together the pumpkin pie filling ingredients and blend well. Add to flour and stir until completely blended.
  4. Ladle about 1/4 cup of the pancake batter onto the griddle. It’s a thick batter, so it’s best to use the back of the ladle to smooth the batter into a wide, flat pancake. Cook until you begin to see bubbles. (You may not see as many as you are used to with regular pancakes, as the batter is very thick.) Turn over and cook until the edges are bubbly and cooked. Transfer to a plate.
  5. Repeat with remaining batter.

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