18 Delicious Canned Pie Filling Recipes Easy

Who says delicious desserts have to be complicated? With canned pie fillings in your pantry, you’re just a few steps away from creating mouthwatering treats that taste like you spent hours in the kitchen. Whether you’re craving something fruity, chocolaty, or downright decadent, our roundup of 18 Delicious Canned Pie Filling Recipes is here to inspire your next easy baking adventure. Let’s dive in and sweeten up your day!

Cherry Pie Filling Thumbprint Cookies

These Cherry Pie Filling Thumbprint Cookies are a delightful twist on the classic, offering a burst of cherry sweetness in every bite, perfect for your next cookie exchange or cozy night in.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup cherry pie filling
• 1/2 cup finely chopped pecans

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in 2 egg yolks and 1 teaspoon vanilla extract until well combined.
3. Gradually mix in 2 1/2 cups all-purpose flour and 1/4 teaspoon salt until a soft dough forms.
4. Shape the dough into 1-inch balls. In a small bowl, lightly beat the 2 egg whites. Dip each dough ball into the egg whites, then roll in 1/2 cup finely chopped pecans to coat.
5. Place the coated balls on the prepared baking sheets. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
6. Fill each indentation with about 1 teaspoon of cherry pie filling.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

The combination of buttery dough, crunchy pecans, and sweet cherry filling creates a cookie that’s as fun to make as it is to eat. The thumbprint technique ensures each cookie is perfectly portioned with just the right amount of filling.

Tip: For an extra glossy finish, brush the baked cookies with a little warmed apricot jam.

Apple Pie Filling Cinnamon Rolls

Transform your morning routine with these Apple Pie Filling Cinnamon Rolls, where the warmth of cinnamon meets the sweet tang of apple pie in every bite.

Ingredients

• 1 can (21 oz) apple pie filling
• 1 package (17.5 oz) refrigerated cinnamon roll dough (8 rolls)
• 1/4 cup melted butter
• 1/2 cup brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking dish.
2. Open the can of apple pie filling and chop the apples into smaller pieces for easier rolling.
3. Unroll the cinnamon roll dough on a clean surface. Spread each piece with melted butter, then sprinkle evenly with brown sugar and 1 tsp of cinnamon.
4. Spread a generous layer of apple pie filling over each dough piece, then roll them back up tightly.
5. Place the rolls in the prepared baking dish, drizzle with any remaining butter, and sprinkle the tops with the remaining 1 tsp of cinnamon.
6. Bake for 25-30 minutes, or until the rolls are golden brown and the filling is bubbly.
7. While still warm, drizzle the rolls with the included icing and a splash of vanilla extract for an extra flavor boost.

The magic of these rolls lies in the layering—each bite delivers a perfect swirl of dough, apple, and cinnamon. They’re a weekend treat that feels like a hug in pastry form.

Tip: For an extra crunch, sprinkle chopped pecans over the rolls before baking.

Peach Pie Filling Dump Cake

This Peach Pie Filling Dump Cake is the epitome of simplicity and comfort, combining juicy peaches with a buttery cake topping that magically forms as it bakes.

Ingredients

• 1 can (21 oz) peach pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/4 cup chopped pecans (optional)
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Spread the peach pie filling evenly at the bottom of the prepared baking dish.
3. Sprinkle the dry yellow cake mix over the peach pie filling, ensuring it covers the filling completely.
4. Drizzle the melted butter evenly over the cake mix, then sprinkle with chopped pecans and ground cinnamon.
5. Bake for 40 minutes, or until the top is golden brown and the edges are bubbly.

The beauty of this dump cake lies in its layers: the gooey peach filling beneath a crispy, buttery topping that comes together with no fuss. It’s a dessert that feels homemade but requires minimal effort.

Tip: For an extra indulgent twist, serve warm with a scoop of vanilla ice cream.

Blueberry Pie Filling Pancakes

Wake up to the sweet, tangy burst of blueberries in every bite with these irresistible Blueberry Pie Filling Pancakes. Perfect for turning an ordinary morning into something special.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup blueberry pie filling
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Gently fold in 1/2 cup blueberry pie filling, being careful not to overmix.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with maple syrup.

The secret to these pancakes’ irresistible texture? The blueberry pie filling creates pockets of jammy sweetness that contrast beautifully with the fluffy pancake base.

Tip: For an extra blueberry boost, sprinkle fresh blueberries on top before serving.

Pumpkin Pie Filling Cheesecake

This Pumpkin Pie Filling Cheesecake combines the best of both worlds, offering a creamy, spiced dessert that’s perfect for any gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup pumpkin pie filling
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
2. Bake the crust for 10 minutes, then let it cool.
3. Beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
4. Stir in pumpkin pie filling, cinnamon, and nutmeg until well combined. Pour over the crust.
5. Bake for 40 minutes or until the center is almost set. Turn off the oven and let the cheesecake sit inside for 1 hour to cool gradually.
6. Refrigerate for at least 4 hours before serving.

The magic of this cheesecake lies in its smooth texture and the perfect balance of spices, making it a standout dessert that’s as easy to make as it is impressive.

Tip: For an extra smooth filling, make sure all ingredients are at room temperature before mixing.

Strawberry Pie Filling Angel Food Cake

Transform your angel food cake into a berry delight with this easy strawberry pie filling twist that’s as simple as it is stunning.

Ingredients

• 1 pre-made angel food cake
• 1 can (21 oz) strawberry pie filling
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Using a serrated knife, carefully slice the angel food cake horizontally into three even layers.
2. Spread half of the strawberry pie filling over the bottom layer, then place the middle layer on top. Repeat with the remaining pie filling and top with the final cake layer.
3. In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, about 3-4 minutes.
4. Frost the top and sides of the cake with the whipped cream mixture, creating swirls or peaks for a decorative touch.
5. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

The contrast between the light, airy cake and the rich, fruity filling makes this dessert a showstopper with minimal effort.

Tip: For an extra burst of freshness, garnish with fresh strawberry slices or a sprinkle of lemon zest before serving.

Cherry Pie Filling Chocolate Cake

Imagine biting into a slice of this decadent Cherry Pie Filling Chocolate Cake, where rich chocolate meets the tangy sweetness of cherries in every forkful.

Ingredients

• 1 box (15.25 oz) chocolate cake mix
• 1 can (21 oz) cherry pie filling
• 3 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, combine the chocolate cake mix, cherry pie filling, eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract. Stir until well blended.
3. Fold in 1/2 cup semi-sweet chocolate chips, then pour the batter into the prepared pan.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Dust the top with powdered sugar before serving.

The magic of this cake lies in the cherry pie filling, which not only adds moisture but also pockets of fruity flavor that contrast beautifully with the deep chocolate notes.

Tip: For an extra indulgent twist, serve warm with a scoop of vanilla ice cream.

Apple Pie Filling Bread Pudding

Transform your favorite fall flavors into a comforting dessert with this Apple Pie Filling Bread Pudding, a twist on the classic that’s sure to warm hearts and bellies.

Ingredients

• 4 cups day-old bread, cubed
• 2 cups apple pie filling
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease a 9×9 inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Add the bread cubes to the bowl, gently pressing them down to ensure they’re fully soaked in the liquid mixture. Let sit for 10 minutes.
4. Fold in the apple pie filling, then pour the mixture into the prepared baking dish. Drizzle the melted butter over the top.
5. Bake for 45-50 minutes, or until the top is golden and the center is set. Let cool for 10 minutes before serving.

The magic of this recipe lies in the caramelized edges of the bread pudding, offering a delightful contrast to the soft, spiced apple center.

Tip: For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Peach Pie Filling Cobbler

Nothing says summer like a warm, bubbly peach cobbler straight from the oven. This Peach Pie Filling Cobbler is a no-fuss dessert that brings all the cozy vibes with minimal effort.

Ingredients

• 1 can (21 oz) peach pie filling
• 1 cup all-purpose flour
• 1 cup granulated sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking dish.
2. Spread the peach pie filling evenly in the prepared baking dish.
3. In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
4. Stir in the milk, melted butter, and vanilla extract until just combined.
5. Drop spoonfuls of the batter over the peach filling, then sprinkle with the remaining 1/4 cup sugar and cinnamon.
6. Bake for 35-40 minutes, or until the topping is golden and the filling is bubbly.

The magic of this cobbler lies in its contrasting textures—crispy, sugary top with soft, juicy peaches underneath. It’s a dessert that feels special but comes together in a snap.

Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Pie Filling Muffins

These Blueberry Pie Filling Muffins are a delightful twist on the classic, bursting with juicy blueberries and a hint of cinnamon for that perfect pie-like flavor.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 1/2 cups fresh blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake at 375°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The cinnamon adds a warm, pie-like spice that makes these muffins stand out, while the blueberries ensure every bite is moist and flavorful.

Tip: For an extra burst of blueberry, drizzle the cooled muffins with a simple glaze made from powdered sugar and a little milk.

Pumpkin Pie Filling Cookies

These Pumpkin Pie Filling Cookies are a delightful twist on the classic pie, offering all the cozy flavors in a bite-sized treat perfect for your cookie jar.

Ingredients

• 1 cup pumpkin pie filling
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy.
3. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
4. Stir in 1 cup pumpkin pie filling until the mixture is smooth.
5. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies stand out with their soft, cake-like texture and a spiced pumpkin flavor that’s irresistibly moist, thanks to the pumpkin pie filling.

Tip: For an extra festive touch, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.

Strawberry Pie Filling Crepes

Start your morning with a touch of sweetness by whipping up these Strawberry Pie Filling Crepes, a delightful twist on the classic that’s sure to impress.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• 1 cup strawberry pie filling
• 1/4 cup powdered sugar for dusting

Instructions

1. In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for 1 minute.
4. Spread 2 tablespoons of strawberry pie filling down the center of each crepe, then fold the crepe over the filling. Dust with powdered sugar before serving.

The magic of these crepes lies in the contrast between the tender, buttery crepe and the vibrant, jammy strawberry filling—a match made in breakfast heaven.

Tip: For an extra indulgent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Cherry Pie Filling Ice Cream

Who says you can’t have your pie and eat it too? This Cherry Pie Filling Ice Cream combines the best of both worlds for a dessert that’s sure to impress.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups cherry pie filling

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, 3/4 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. Once the ice cream has thickened, gently fold in 1 1/2 cups cherry pie filling until just combined.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

The swirls of cherry pie filling not only add a burst of flavor but also create a beautiful marbled effect that makes this ice cream as pretty as it is tasty.

Tip: For an extra pie-like experience, serve with a sprinkle of crushed graham crackers on top.

Apple Pie Filling French Toast

Transform your morning routine with this indulgent Apple Pie Filling French Toast, where classic breakfast meets dessert in the best way possible.

Ingredients

• 4 slices of thick-cut brioche bread
• 1 cup apple pie filling
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.
2. Heat a large skillet over medium heat and melt 1 tbsp of unsalted butter.
3. Dip each slice of brioche bread into the egg mixture, allowing it to soak for a few seconds on each side.
4. Place the soaked bread in the skillet and cook for 2-3 minutes on each side, or until golden brown. Repeat with the remaining slices, adding the remaining 1 tbsp of butter to the skillet as needed.
5. Serve the French toast warm, topped with 1/4 cup of apple pie filling per slice and a drizzle of maple syrup.

The magic of this recipe lies in the caramelized edges of the brioche meeting the spiced sweetness of the apple pie filling, creating a breakfast that feels like a hug in every bite.

Tip: For an extra crunch, sprinkle some chopped walnuts or pecans on top before serving.

Peach Pie Filling Smoothie

Start your morning with a sweet twist by blending up this Peach Pie Filling Smoothie, a delightful way to enjoy the flavors of peach pie in a sip!

Ingredients

• 1 cup peach pie filling
• 1 frozen banana, sliced
• 1/2 cup vanilla yogurt
• 1/2 cup milk
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp honey
• 1 cup ice cubes

Instructions

1. In a blender, combine the peach pie filling, frozen banana slices, vanilla yogurt, milk, cinnamon, nutmeg, and honey.
2. Blend on high until the mixture is smooth and the banana is fully incorporated.
3. Add the ice cubes and blend again until the smoothie is thick and frosty.
4. Pour into a glass and enjoy immediately for the best texture and flavor.

The secret to this smoothie’s pie-like taste? Using peach pie filling instead of fresh peaches amps up the sweetness and spice, making every sip reminiscent of your favorite dessert.

Tip: For an extra indulgent treat, top your smoothie with a dollop of whipped cream and a sprinkle of cinnamon.

Blueberry Pie Filling Parfait

This Blueberry Pie Filling Parfait is a delightful twist on the classic dessert, layering creamy yogurt with homemade blueberry pie filling for a treat that’s as beautiful as it is delicious.

Ingredients

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups Greek yogurt
• 1/2 cup granola

Instructions

1. In a medium saucepan over medium heat, combine blueberries, 1/2 cup granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla extract, and 1/4 tsp ground cinnamon. Cook for 5 minutes, stirring occasionally, until the blueberries begin to soften.
2. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water until smooth. Stir into the blueberry mixture and cook for an additional 2-3 minutes, until the filling thickens. Remove from heat and let cool slightly.
3. In serving glasses, layer Greek yogurt and the blueberry pie filling, repeating until the glasses are filled to the top.
4. Sprinkle each parfait with granola just before serving.

The contrast between the tangy yogurt and sweet, spiced blueberry filling creates a symphony of flavors in every spoonful, making this parfait a standout dessert or breakfast option.

Tip: For an extra touch of elegance, garnish with a few fresh blueberries and a mint leaf on top.

Pumpkin Pie Filling Milkshake

Who says pumpkin pie filling is just for pies? Blend it into this creamy, spiced milkshake for a dessert that’s as easy as it is indulgent.

Ingredients

• 1 cup vanilla ice cream
• 1/2 cup pumpkin pie filling (not puree)
• 1/2 cup whole milk
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Whipped cream, for topping
• 1 graham cracker, crushed, for garnish

Instructions

1. In a blender, combine the vanilla ice cream, pumpkin pie filling, whole milk, 1/4 tsp ground cinnamon, and 1/8 tsp ground nutmeg.
2. Blend on high speed until smooth and creamy, about 30 seconds.
3. Pour into a tall glass and top with whipped cream and a sprinkle of crushed graham cracker.

This milkshake brings the cozy essence of pumpkin pie to a sippable treat, with the graham cracker adding a delightful crunch that mimics pie crust.

Tip: For an extra-thick shake, freeze the glass for 10 minutes before serving.

Strawberry Pie Filling Trifle

This Strawberry Pie Filling Trifle is a dreamy, no-bake dessert that layers juicy strawberries, creamy custard, and fluffy whipped cream for a show-stopping treat.

Ingredients

• 2 cups strawberry pie filling
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 prepared pound cake, cut into 1-inch cubes
• Fresh mint leaves for garnish (optional)

Instructions

1. In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups cold milk until thickened, about 2 minutes. Set aside to firm up for 5 minutes.
2. In another bowl, beat the heavy whipping cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
3. In a trifle bowl or large glass dish, layer half of the pound cake cubes, followed by half of the strawberry pie filling, half of the pudding, and half of the whipped cream. Repeat the layers.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
5. Garnish with fresh mint leaves if desired before serving.

The magic of this trifle lies in its layers, each bite offering a perfect harmony of sweet, creamy, and fruity flavors. It’s a versatile dessert that’s as suitable for a weeknight treat as it is for a special occasion.

Tip: For an extra touch of elegance, drizzle each serving with a little melted chocolate or a sprinkle of crushed cookies.

Conclusion

With these 18 easy and delicious canned pie filling recipes, you’re all set to whip up something sweet in no time! Whether you’re a baking novice or a seasoned pro, there’s something here for everyone. Don’t forget to share your favorite recipe in the comments and pin this article to your Pinterest board for your next baking adventure. Happy baking!