Pumpkin Pie Filling Recipe 3 (Extra Creamy & Spiced)

This version uses a blend of heavy cream and evaporated milk for a silky, luxurious texture. It also includes a warm spice mix and a touch of brown sugar for depth.

Ingredients

Pumpkin Base

1 can (15 oz) pumpkin purée (NOT pumpkin pie mix)
2 large eggs
1 egg yolk (adds extra custard richness)

Creamy Liquid Blend

1 cup heavy cream
½ cup evaporated milk
(You may use all heavy cream or all evaporated milk if needed.)

Sweeteners

½ cup granulated sugar
½ cup light brown sugar, packed

Spices

2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon salt
(Or replace all spices with 2–2½ tsp pumpkin pie spice.)

Flavor Enhancers

1 tablespoon cornstarch (helps set the filling perfectly)
1 teaspoon vanilla extract
1 tablespoon maple syrup (optional but AMAZING for depth)

🥣 Instructions

1. Prepare the Spice & Sugar Base

In a large mixing bowl, whisk together:

Granulated sugar
Brown sugar
Cinnamon, nutmeg, ginger, cloves, allspice
Salt
Cornstarch

This prevents clumps and ensures even flavor.

2. Add the Pumpkin & Eggs

Add to the bowl:

Pumpkin purée
Eggs
Egg yolk

Whisk until smooth, glossy, and uniform.

3. Add the Liquids

Pour in:

Heavy cream
Evaporated milk
Vanilla extract
Maple syrup (if using)

Whisk until the mixture is silky and well combined.
The filling should be pourable but slightly thick.

4. Rest the Filling (Optional but recommended)

Let the filling rest 10–15 minutes.
This relaxes air bubbles and helps it bake evenly.

5. Pour into Prepared Crust

Pour into a blind-baked or unbaked pie crust (depending on your preference).

6. Bake

Bake at 425°F (220°C) for 15 minutes.
Then reduce temperature to 350°F (175°C) and bake 35–45 minutes more.

The pie is done when:

The center jiggles slightly like gelatin
Edges are set
A knife inserted near the edge comes out clean

7. Cool Completely

Cool for at least 2 hours before slicing.
Pumpkin pie sets as it cools, becoming perfectly custardy.

🍁 Tips for the Best Pumpkin Pie Filling

Do not skip the extra egg yolk — it makes it ultra silky.
Use a metal pie pan for even baking.
Cover crust edges with foil mid-bake if browning too fast.
Chill overnight for best flavor.

🍂 Variations for Filling #3

Brown Butter Version

Replace 2–3 tbsp heavy cream with brown butter.

Coconut Pumpkin Pie

Use coconut milk instead of cream.

Bourbon Pumpkin Pie

Add 1–2 tablespoons bourbon for warmth.

OTHER RECIPES
A nice pumpkin pie filling recipe....

INGREDIENTS

* 1 ounce melted butter
* 2 ounces honey
* 1/2 pound light brown sugar
* 1 cup half and half
* 1-1/4 pounds canned pumpkin
* 1 teaspoon ground cinnamon
* 1/4 teaspoon each, nutmeg, cloves, ginger, allspice
* 1/2 teaspoon salt
* 2 Tablespoons cornstarch
* 1 teaspoon vanilla extract
* 5 ea. eggs lg.
* 1 cup half and half

INSTRUCTIONS

1. Put the first four ingredients in a sauce pan and heat to melt the butter and dissolve any lumps in the sugar. Set aside.
2. Sift the cornstarch with the spices to break up any lumps. Stir into the pumpkin. Stir in the other liquid ingredients, combining well before each addition. Finally stir in the ingredients in the saucepan.
3. Pour into a par-baked 12" pie shell and bake at 325 F about fifty minutes, until knife inserted 1" from the edge comes out clean. The center will finish baking from internal heat.
The pumpkin pie filling recipe is ready,....
delicious-pumpkin-pie-filling.recipe

VIDEO:

PUMPKIN PIE FILLING RECIPE