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Pumpkin Pie Corn Bread

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“Help we made too much pumpkin pie filling!” I cried this morning! I know I am crazy…how could you have too much pumpkin pie? I mean my sister eats an entire pumpkin pie in one sitting each Thanksgiving. This year, however, in the interest of being healthy I decided to limit us to one pie each 🙂 which brought us to the crux of my dilemma. We made too much pumpkin pie filling. Having already made the filling and not having enough pie crust left I was desperate to find a use for it. Could we make a pumpkin pie cream sauce for homemade ravioli? Should we use it to make ice cream? Then an idea came to me after searching my pantry. What if we made honey pumpkin pie corn bread to serve with our dinner? Say what? Yup, corn bread infused with pumpkin pie. Let me tell you I was extremely nervous but I have to say it turned out better than expected. The taste is slightly sweet, pumpkin-y without being over bearing, and moist! I had so much pie filling left over I made an entire cake size pan of this awesome pumpkin pie corn bread. Let me know what you think!


  • 1/4 cup melted European style Challenge butter
  • 1/3 cup sugar
  • 2 tbsp. raw honey
  • 1 large egg
  • 1/4 tsp. baking soda
  • 1 cup uncooked pumpkin pie filling (use your favorite pumpkin pie recipe)
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. vanilla
  • 1/2 cup yellow cornmeal
  • 1/2 cup flour


Preheat the oven to 350 degrees.

  1. In a medium bowl, stir the butter, sugar and honey together. Whisk in egg. Whisk in baking soda, buttermilk and pumpkin pie filling.
  2. Add salt, cornmeal, and flour. Danger! Do not over mix. As soon as the flour is incorporated, stop mixing.
  3. Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for 25 minutes, or until top is golden brown. To make sure the center is cooked test until a toothpick inserted in the middle comes out clean.
  4. Serve with additional honey and butter, if desired.
  5. Enjoy!
By on June 13th, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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